NEW ORLEANS —
Cheeseburger Casserole
Ingredients
- 1 lb. lean ground beef
- 1 onion, diced
- 1 Tbsp. Creole seasoning
- 1 tsp. kosher salt
- ½ tsp. ground black pepper
- 3 garlic cloves, minced
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- ½ tsp. chili powder
- 1 tsp. Worcestershire sauce
- 2 Tbsp. tomato paste
- 1 15 oz. can diced tomatoes
- 2 cups beef stock
- 2 cups elbow macaroni dried
- 1 cup sour cream
- ¼ cup whole milk
- 1 1/2cups cheddar Jack cheese, shredded
- 1 1/2cups white cheddar cheese, shredded
- Parsley for garnish
Directions
Preheat oven to 400 degrees.
In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain grease and return beef to pan.
Add onion, Creole seasoning, salt, pepper, minced garlic, Italian seasonings, garlic powder, and chili powder. Stir well and let cook until onions are soft and translucent about 5-7 minutes.
Add Worcestershire sauce, tomato paste, and diced tomatoes and stir together.
Next, add the dried large elbow macaroni and beef stock to the beef mixture and stir together.
Cover and let simmer over medium-low for 5 minutes. Uncover and stir. Cover again and let simmer for another 5 minutes or until pasta is tender and done.
Uncover the mixture and stir in sour cream and milk.
Pour ½ of the beef and pasta mixture into a 9x13 glass baking dish. Sprinkle ½ of the cheddar Jack and ½ white cheddar cheese over the casserole.
Pour the remaining beef and pasta mixture over the top of the cheese. Sprinkle with the remaining cheese.
Bake uncovered at 400 degrees for 10 minutes or until the sides of the casserole are bubbling. Garnish with parsley and serve.
Banana Pudding cups
Ingredients
- 8 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 cup cold milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 8 ounces frozen whipped topping, thawed
- 52 vanilla wafers
- 4 medium firm bananas, sliced
Directions
In a large bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl, whisk milk and pudding mix; add to the cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Cover and refrigerate for at least 4 hours or overnight. If desired, garnish with additional whipped topping, bananas, and wafers.
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