|A basic ground beef casserole.|
Hamburger Hot Dish CasseroleThis "hot dish" casserole recipe is an adaptation of one found in the September 2009 Pillsbury Classic Pot Pies & Casseroles Cookbooklet. These are the mini cookbooks you see at the register as you're waiting to checkout and they usually have some quick and easy dinner ideas. This issue was loaded with lots of pot pie ideas I hadn't thought of before, lots of yummy casseroles, and some really cute Halloween ideas. As fast as this summer has flown by I have a feeling that winter will be here before we know it!
It's just what we call a simple casserole dish here in the South, but for some reason, our Northern Neighbors refer to most casseroles as hot dishes. Interestingly enough, they are generally one and the same, even, sometimes, down to the cream soups! See y'all... I told you, while we do have our differences, we all have much more in common than some folks sometimes want to admit and certainly in our cooking!
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.
According to the original recipe, this makes for about 6 servings. Apparently, they haven't met The Cajun, so if you have hearty appetites in your house, you'll probably want to double it for a 9 x 13 inch baking dish.
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 cooking oil
- 1 cup of chopped onion
- 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 the tomato sauce can)
- 1 tablespoon of granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1 tablespoon of dried parsley
- 1 cup of shredded cheddar cheese
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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