|A basic ground beef hot dish casserole.|
Hamburger Hot Dish CasseroleOne of the benefits of being a member of MyBlogSpark is the opportunity to review new products and services and participate in giveaways, surveys and events. Recently I have had several opportunities to participate in surveys for cover selection on a couple of upcoming fall cookbooklets for Betty Crocker and Pillsbury - the ones that you see on the magazine racks and at the checkout stand. In exchange for participating, I was given a copy of the cookbooklet. I always go with my first instinct when selecting a cover, because frankly that is exactly how I buy these on the newsstand. If the cover doesn't catch my eye right away, I don't even give it a second glance, much less purchase it.
This recipe is an adaptation of one found in the Pillsbury Classic Pot Pies & Casseroles Cookbook for September 2009. This issue is loaded with lots of pot pie ideas I hadn't thought of before, lots of yummy casseroles, and some really cute Halloween ideas, so be on the lookout for it on the newsstands. As fast as this summer has flown by I have a feeling that winter will be here before we know it!
I used the Barilla Plus rotini pasta and instead of a large can of tomato sauce, I used a smaller one and added in beef broth. I like the addition of beef broth with browned ground beef sometimes - it just seems to enhance whatever dish it is used in. I also increased the salt, added some additional seasonings - including my beloved Slap Ya Mama Cajun seasoning - and made a few other adjustments.
This is a very simple casserole and tasty - The Cajun loved it, went back for seconds, and later in the evening, even thirds! Once you have the casserole mixed up and ready to go in the oven, be sure to taste and adjust the seasonings to your preferences.
6 servings according to the cookbook. They haven't met The Cajun apparently, so if you have hearty appetites in your house, you'll probably want to double it.
Recipe: Hamburger Hot Dish Casserole©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 3 cups of uncooked rotini pasta
- 1 tablespoon olive oil
- 1/2 of a medium onion, chopped
- 2 cloves of garlic, minced
- 1 pound of ground beef
- 1 can of Rotel, or regular diced tomatoes
- 1 (8 ounce) can of tomato sauce
- 4 ounces of beef broth (1/2 of that can)
- 1 tablespoon of sugar
- 1 teaspoon kosher salt
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
- 1 tablespoon of dried parsley
- 1 cup of shredded cheddar
Preheat oven to 350 degrees F. Butter or spray an 8 x 8 inch baking dish; set aside. Generously salt a pot of boiling water for the pasta and cook al dente according to the package directions.
In a large skillet, add the olive oil. Saute the onion until softened but not browned; add the garlic and cook another minute. Add the beef and cook until browned, breaking the meat up well. Stir in the tomatoes, tomato sauce, beef broth, sugar, salt, Cajun seasoning, and parsley. Add in the cooked and drained pasta and cook until tomatoes and pasta are thoroughly warmed through.
Turn out into the prepared baking dish. Cover with foil and bake at 350 degrees F for 30 to 40 minutes or until heated through and bubbly. Remove foil, sprinkle evenly with the shredded cheddar and return to the oven for about 5 minutes, or just until cheese is melted.
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©Deep South Dish
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Posted by Mary on August 31, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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