Based off of hamburger helper

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Name: Cheesy Hamburger Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 large Onion diced; 1 tablespoon Canola Oil; Salt; Black pepper; Oregano; Chopped garlic; Paprika; 1 28 Oz can Whole tomatoes pureed in the can with a hand blender or in a blender; 2 pounds lean ground beef; 1 box Elbow Macaroni Noodles; 1 cup grated cheddar cheese; 1 cup Mozzarella grated

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INGREDIENTS

1 large Onion ; diced
1 tablespoon Canola Oil
Salt
Black pepper
Oregano
Chopped garlic
Paprika
1 28 Oz can Whole tomatoes ; pureed in the can with a hand blender or in a blender
2 pounds lean ground beef
1 box Elbow Macaroni Noodles
1 cup grated cheddar cheese
1 cup Mozzarella grated

Servings

INSTRUCTIONS

Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings. Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.

Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

NOTES

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Cheesy Hamburger Casserole

1 large Onion diced
1 tablespoon Canola Oil
 Salt
 Black pepper
 Oregano
 Chopped garlic
 Paprika
1 28 Oz can Whole tomatoes pureed in the can with a hand blender or in a blender
2 pounds lean ground beef
1 box Elbow Macaroni Noodles
1 cup grated cheddar cheese
1 cup Mozzarella grated

Sweat the onions in the oil with a three-fingered pinch of salt.  Add the beef and cook it, breaking it up as you do. Add another three-fingered pinch of salt or two, along with the dry seasonings.  Add the tomatoes and bring to a simmer, then reduce the heat to low and cook for an hour.

Cook the macaroni in boiling water till it’s half done.  Drain it and add it to the tomatoes.  (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni).  Stir it into the sauce.  Taste it.  Add more salt and other seasonings as needed, and cover.  When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil.  It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.
 
Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature).  Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till the cheese is bubbly.

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Nutrition

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Serving Size: 1 Serving (240g)
Recipe Makes: 6 Servings

Calories: 484
Calories from Fat: 277 (57%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 1.6g
Cholesterol 145.6mg		45 %
Sodium 471.7mg		16 %
Potassium 584.4mg		15 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 3.7g
Protein 45.3g		65 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 484

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