Saturday, March 28, 2015

Skinnytaste's Cheeseburger Casserole


I had had this recipe bookmarked for a few months, but for some reason, I just hesitated to make it. I don't know if it was the mixture of tomatoes + mustard, or the chopped pickles on top- but quite a few people had recommended it to me so I finally decided to just take the plunge. The taste was surprisingly good. I should have just trusted the Dean brothers because there hasn't been a recipe that I haven't loved from them.

This recipe combines the flavors of a cheeseburger and is transformed into a warm casserole. I didn't originally put the recommended amount of pickles because I just wasn't sure how the taste would turn out, but we both loved the addition and ended up putting in more than what the recipe called for!

Ingredients

  • 2 cups (6 oz) uncooked rotini pasta (we used penne paste)
  • 2 tsp oil
  • 2 medium onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsp tomato paste
  • 28 oz diced tomatoes, undrained
  • 2 Tbsp Dijon Mustard
  • 2 cups reduced fat grated cheddar cheese
  • 1/4 cup chopped dill pickles


Directions:

  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. 
  2. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  3. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 15 minutes. 
  4. Stir in the garlic and cook for 30 seconds. 
  5. Stir in the beef and cook until browned; season with salt and pepper. 
  6. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2-5 minutes. 
  7. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. 
  8. Sprinkle the chopped pickles over the top and serve. 


Makes about 9 cups.

Source: Adapted from Skinnytaste, originally from Bobby Dean

0 comments:

 
Blog Template by Delicious Design Studio