Monday, August 31, 2009

Hamburger Hot Dish Casserole

A basic ground beef casserole, gets a bump of flavor from veggies, flavorful seasonings and spicy Rotel tomatoes.
A basic ground beef casserole, gets a bump of flavor from veggies, flavorful seasonings and spicy Rotel tomatoes.

Hamburger Hot Dish Casserole

This "hot dish" casserole recipe is a wildly adapted version of one found in the September 2009 Pillsbury Classic Pot Pies and 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 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 above and below the Mason Dixon line, we all have much more in common than some folks sometimes want to admit and that certainly show up in our cooking!

This is a very simple casserole and tasty - The Cajun loves it, goes back for seconds, and sometimes, 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.

For more of my favorite casserole dishes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Hamburger "Hot Dish" Casserole

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 40 min | Yield: About 4 servings

  • 3 cups uncooked rotini, penne or other short cut pasta
  • 1 tablespoon cooking oil (canola, vegetable, olive oil or butter)
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 tablespoon chopped garlic
  • 1 pound ground beef
  • 1 (10 ounce) can of Rotel,undrained, (may substitute 14.5 ounce can diced tomatoes, drained)
  • 1 (8 ounce) can of tomato sauce
  • 1 cup beef broth
  • 2 teaspoons granulated sugar, optional
  • 1/2 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Cajun seasoning (like Slap Ya Mama) {affil link}, or to taste, optional
  • 1/2 tablespoon dried parsley
  • 1-1/2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. Butter or spray an 11 x 7, 2-1/2 quart baking dish; set aside. Generously salt a pot of boiling water for the pasta and cook al dente according to the package directions; drain and set aside.

In a large skillet, add the oil. Saute onion and bell pepper 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 pasta and stir until 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 cheese and return to the oven for about 5 minutes, or just until cheese is melted.


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