Here's the finished dish
Cheeseburger Casserole Ingredients
1 lb Ground Beef
1 16- oz Elbow Macaroni ( NOTE: I only used half the box 8-oz)
1 26-oz Whole Tomatoes in juice
1 T Oregano Seasoning
2 T Worcestershire Sauce
1 tsp Salt and Pepper
1 16-oz Frozen Onions and Green Peppers (NOTE: I only used half the bag 8-oz)
1 Casserole Dish
Step 1- Cook the ground beef in a skillet. (Set your oven to 350 degrees)
Step 2- Since I had a can of whole tomatoes in my pantry I needed to cut them up into smaller pieces.
Step 3- After the meat was cooked and the fat drained from the pan, I added the 8-oz of the frozen chopped onions and green peppers to the meat. (I like to keep a frozen bag of the onions and green peppers on hand for making omelets.) I mix them together and cook them for five to six minutes on low heat.
Step 4- Next I add the salt and pepper, the oregano and the worecestershire sauce and mix it up. I pour the tomatoes along with the juice and mix it up again. I let it simmer on low for 12 minutes.
Step 6- I sprayed my casserole dish with a can of cooking spray. I don't want any of the food to stick to the bottom or the sides.
Step 7- Pour the pan mixture into your casserole dish. Doesn't it look good so far. But wait.....we are not finished.
Step 8- I know that the original recipe called for 2 and a half cups of shredded cheese, but I decided to use 3 1/2 cups instead. Sprinkle on the amount of cheddar cheese you want on your casserole. For me......I decided to smother it. :)
Step 9- Put it in the oven for 12 minutes or until the cheese is melted. Allow to sit for five minutes before digging in. I had a little left over and I decided to use my little meatloaf pan. Perfect little size for lunch or a single dinner.
Step 10- Now dive in. It is so tasty and with the cheese on top you get a fork full of cheese with every bite.
We will certainly make this again......and I think I will stick with the elbow macaroni instead egg noodles like the original recipe printed.