Skillet Bacon Cheeseburger Casserole
This skillet Bacon Cheeseburger Casserole is one of the most requested meals in our family and the reasons are obvious. It’s hearty, cheesy, and savory and has all flavors of a cheeseburger.
Once you try this cheeseburger casserole, you’ll be hooked! This easy casserole takes less than 30 minutes to make and is the same delicious as my similar family favorite Old Fashioned Hamburger Casserole baked in the oven.
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INGREDIENTS
- 3 cup elbow macaroni, uncooked
- 2 ½ cups beef broth
- ½ cup tomato sauce, rich and good quality
- ½ teaspoon ground paprika
- ½ pounds ground lean beef
- 1 tablespoon cooking oil
- ½ cup yellow onion, diced
- 1 cup cheddar
- 2 tablespoons green onions or scallions, sliced
- ¼ cup sweet pickle relish
- ½ teaspoon Dijon mustard, or honey dijon mustard
- ½ cup bacon, small dice
- salt to taste, I didn’t use any as the cheese has lots of it
- black pepper to taste
INSTRUCTIONS
- In a large skillet, over medium-high heat add some cooking oil and cook bacon until crumbly. Set aside on a plate with a paper towel and let it absorb the excess fat.
- In the same skillet with half of the bacon grease (discard the rest) add more oil and cook the beef crumbling it until cooked through. Towards the end of cooking the beef add paprika, black pepper, and onion and cook until onion is translucent.
- Add tomato sauce, broth and dijon. Stir until all is combined.
- Add in dry pasta, close the lid and let it come to a boil. Then, lower the heat, stir through and close the lid back again. Cook for 15 minutes until the pasta is cooked.
- Stir again and add in cheddar, half of the bacon and relish. Stir through until cheese is melted and serve. Now, I like to add another layer of cheese on top here, close the lid and let it melt like you would do with a casserole when baking. Garnish with the remaining crumbled bacon pieces. (optional step)
NOTES
- Don’t overcook the pasta - if you do, the pasta will absorb all the sauce and you end up with dry cheeseburger pasta. This is my personal preference, I know some folks like to have very liquid pasta here but I like to stick to a medium saucy texture and cook the pasta for around 15-20 minutes. You’ll still have to add some extra liquid when reheating this dish later.
- Grate the cheese from a block - whatever cheese you end up using, grate it yourself from a block. It simply melts better and is best when you make a skillet casserole.
- For gluten-free check the pasta labels for appropriate GF labels. Refrain from using chickpea or lentil pasta as these are not suitable for cooking directly in the sauce (these will become too mushy). I haven’t tried, but in theory, they can be used, but need to be cooked separately al dente.
- Store any leftovers in an airtight container, refrigerated for up to 3 days.
- To reheat, let the casserole come to room temperature first. The pasta absorbs a lot of liquid while it sits. Add some broth or warm water to the skillet and reheat, stirring occasionally over medium-low heat on the stovetop. It is normal that after refrigerating the pasta becomes dry as the longer it sits the more liquid it absorbs, hence why we add extra when reheating. Or simply microwave individual serving portions.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 651kcalCarbohydrates: 72gProtein: 30gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 68mgSodium: 941mgPotassium: 536mgFiber: 4gSugar: 8gVitamin A: 582IUVitamin C: 2mgCalcium: 202mgIron: 3mg
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