Monday, August 31, 2009

Hamburger Casserole

A basic ground beef casserole.

Hamburger Hot Dish Casserole

This "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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Posted by on August 31, 2009
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  1. The growing boy in MY house is going to LOVE this!.. Maybe I better double the batch??.. He likes his leftovers too!

  2. How fun to get the cookbook for free. Thanks for the tip - I'll have to check that out. My hubby loves food like this too and would be very likely to go back later on at night for thirds : ) It looks like a great casserole that everyone will love!!

  3. Thanks! In between trying to get my southern recipes cooked and posted, I'll be doing some of these too hopefully. But then there is the cookies and bars cookbook too...

  4. I love food blogs! Yum! I will be back to visit again.

    Thanks for visiting me!

  5. My guys would love this Mary. And how neat to get the free cookbooks!

  6. This would be a perfect casserole for our family. You've totally got my interest with the "Slap ya mama" tease! Can't wait to hear more.

  7. I have cooked this twice now and it was delish both times. One thing I did to save on cleanup was I used my largest cast iron skillet to do the onions and beef mixture then I added the noodles that I had boiled in another pot. By the time I had it all together and ready for the oven it really didn't take that long to heat through because of the cast iron. i followed the recipe exactly the first time but the second time I used green onions because I was out of regular onion and it was very good. Thanks.

  8. Thanks for the tips Tracy! Glad you have enjoyed this casserole & I really appreciate you taking the time to come back and say so. Thanks!!

  9. YUM! I was in search of a good ground beef recipe, and this is IT...mostly because I always have these ingredients in my pantry, so no special trips to the grocery store! Quick, easy, and GOOOD. The only change I made was green onion in place of yellow or white onion, only because I had green onion I needed to use, and I just threw them in at the last minute with the beef for about a minute of sauté time. Love your blog, Mary--always great recipes.

    1. Thanks so much Jen! This is one of those good ole pantry staples for sure. Glad you enjoyed it & thanks so much for stopping back by to let me know!

  10. Made this recipe, and everybody loved it. Used venison burger. It was just as good as if I had used beef. Thank you for all your great recipes.


  11. Should I bake this, then freeze or freeze first and let my friend thaw then cook this. Either way I need to freeze this

    1. Hi Laura! Assemble, but don't bake. Let cool, cover tightly and freeze but try to use within a month. Thaw overnight in the fridge, set out to come to room temperature for about 30 minutes before baking as directed above.


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