Hey there, fellow food lovers! Get ready to meet your new favorite dinner: Cheeseburger Tetrazzini! Imagine the cozy, creamy goodness of classic tetrazzini combined with all the satisfying flavors of a juicy cheeseburger. This recipe is pure comfort food magic, and I can’t wait to share it with you.
- : 20 minutes
- : 35 minutes
- : 6-8
Let me tell you why this dish has become a staple in my kitchen:
- : Even the pickiest eaters will devour this. It’s cheeseburger flavor in a fun pasta form!
- : Seriously, it’s simpler than ordering takeout.
- : Creamy, cheesy, and packed with familiar flavors – it’s a hug in a dish.
- : If you have any (doubtful!), it tastes just as amazing the next day.
- : Want to add veggies? Swap the cheese? Go for it! I’ll give you some ideas below.
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 (12 ounce) jar of cheese sauce
- 1 (8 ounce) package cream cheese, softened
- 1 pound pasta (I like egg noodles, but rotini or penne work too)
- 2 cups shredded cheddar cheese
- Optional toppings: diced tomatoes, shredded lettuce, pickles, crumbled bacon
- : Preheat your oven to 175°C (350°F). Cook the pasta according to package directions. While it’s cooking, let’s get started on the meat sauce.
- : In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
- : Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 5 minutes. Season with salt and pepper.
- : In a large bowl, combine the cream of mushroom soup, milk, sour cream, cheese sauce, and softened cream cheese. Mix until smooth and creamy.
- : Add the cooked pasta and beef mixture to the sauce. Stir well to combine.
- Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- : Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- : Let the tetrazzini cool for a few minutes before serving.
- : Just like a cheeseburger, top with diced tomatoes, shredded lettuce, pickles, or a dollop of your favorite burger sauce.
- : A simple green salad adds a fresh contrast to the richness of the tetrazzini.
- : Because who can resist garlic bread?
- : The cool and tangy flavor of coleslaw pairs perfectly with this dish.
- : Sauté some chopped bell peppers, mushrooms, or zucchini with the onion for added nutrients and flavor.
- : Use a different type of cheese, like Monterey Jack, Colby, or a blend of your favorites.
- : Add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture for a little kick.
- : Crumbled bacon is always a good idea! Add it to the beef mixture or sprinkle it on top before baking.
- : Try ground turkey or chicken instead of beef.
- Calories: 450-550
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 40-45g
Note: Nutritional information can vary depending on specific ingredients and serving sizes.
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- Absolutely! Assemble the tetrazzini in the baking dish, cover it tightly with foil, and refrigerate for up to 24 hours. Add about 10 minutes to the baking time.
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- Yes, you can freeze it before or after baking. Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw completely before baking (if unbaked) or reheating.
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- Definitely! Any short pasta shape will work well, like rotini, penne, or even macaroni.
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- Cream of chicken or cream of celery soup will work as a substitute.
