Homemade Hamburger Helper (Cheeseburger Casserole

• Meat

  • 500 g Ground beef / mince

• Produce

  • 1 Carrot, small
  • 1 Celery stalk
  • 1/2 cup Corn, frozen
  • 1 tsp Garlic powder
  • 1 Onion, yellow white brown
  • 1 tsp Oregano, dried
  • 1 Scallion / shallot
  • 800 g Tomato
  • 1 Tomato

• Canned Goods

  • 2 cups Chicken stock / broth
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Hot sauce or sriracha sauce

• Pasta & Grains

  • 12 oz Elbow macaroni pasta, dried

• Baking & Spices

  • 1/2 tsp American chili powder
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Cheddar or tasty cheese, grated
  • 1 More cheese

Found on recipetineats.com

Description

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped (brown, white, yellow)
• 1 small carrot, chopped
• 1 celery stalk, chopped
• 500g / 1 lb ground beef mince, preferably lean
• 12 oz / 340g dried elbow macaroni pasta
• ½ cup frozen corn
• 2 cups chicken stock / broth
• 1 tbsp hot sauce or Sriracha sauce, adjust to taste
• ½ tsp American chili powder (Note 1)
• 1 tsp dried oregano
• 1 tsp garlic powder (or sub with onion powder) (Note 2)
• 800g / 28 oz can crushed tomato
• 2 tbsp tomato paste
• Salt and pepper
• 2 cups grated cheddar or tasty cheese (Note 3)
• More cheese, to top
• 1 scallion / shallot, chopped
• 1 tomato, chopped

Directions

• Heat oil in a dutch oven or deep skillet over medium high heat.
• Add onion, carrot and celery. Cook for 5 minutes or until soft.
• Increase heat to high and add beef. Cook, breaking it up as you go, until no longer pink - 3 minutes.
• Add remaining ingredients EXCEPT cheese. Stir to combine, bring to simmer then turn down to medium so it simmers gently.
• Cook for 10 to 12 minutes or until most of the liquid is absorbed but it is still saucy. The pasta should be just about cooked.
• Stir through cheese. Adjust salt and pepper to taste (I didnt need any salt).
• If you wanted melted cheese on top (like pictured), scatter extra cheese over then either put the lid on for a couple of minutes and the residual heat will melt the cheese. Or pop it undertake grill.
• Remove from stove. The pasta should now be cooked - tender but firm, not mushy. And it should be slick with sauce, not dried out.
• Serve, garnished with shallots and tomatoes, if using.

Nutrition