Sunday, February 14, 2010

David's Cheesy Cheeseburger Casserole
Many recipes are written for four to six servings. This is a quick and easy southwestern chili recipe that yields two hearty servings – perfect for a cold winter night! This recipe works well for the Temptations 2 qt oval baker but you can double the recipe and use it in any 4qt casserole dish.


2 lbs. ground beef 1/4 cup sour cream
1 large onion, chopped 1/3 cup green pepper, chopped
1 tsp. salt 1/3 cup green onion, chopped
1/8 tsp. pepper 1 16-oz. package elbow macaroni, cooked and drained
2 8-oz. cans tomato sauce 1/2 cup shredded cheddar cheese
1 cup ricotta cheese 1/4 cup shredded mozzarella cheese
1 8-oz. package cream cheese 1/4 cup chopped fresh parsley for garnish


Brown the ground beef and onion in a large skillet. Drain the excess fat. Add salt, pepper, and tomato sauce. Simmer slowly while preparing remaining ingredients. Combine ricotta cheese, cream cheese, sour cream, green pepper, and green onion. Place half of the cooked pasta in the roasting pan or casserole. Top with the cheese mixture, then the remaining pasta. Pour meat mixture over the top. Combine shredded cheddar and mozzarella and sprinkle cheeses on top. Garnish with chopped parsley. Bake at 350°F for 20 minutes

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