Friday, June 14, 2013

Cheeseburger Casserole-guest post

I am so blessed to be part of the 'foodie' community. Several wonderful ladies have stepped up during this difficult time in my life, offered to help and have shared their talents with us all.
Thank you to Jutta, Cynthia and Sinea.

Today Sinea from Ducks In  A Row is sharing with us. I remember the first time I saw her blog. I feel in love. The adorable header with those sweet little ducks, awww. If you haven't been, you really should stop over and visit.

Here is her guest post for today:

What a pleasure it is to guest post for Dawn today. I have been an avid follower of Spatula's on Parade and now I get to be a part of it. Yipee!

My name is Sinea (prounced SEENA) and my blog is called  Ducks 'n a Row. The recipe I am sharing today was born out of necessity. We had 2 pounds of ground beef to make into a dinner but nothing sounded good. Ever get that way? I asked my husband if he'd like "this or that" and he was absolutely no help. Great. So, now what?

As I was driving home from visiting my dad that day, it hit me! We're tired of cheeseburgers but how about a cheeseburger casserole? Yum!

I took the basic principles of classic macaroni and cheese, tweaked it a little bit and here you go: Cheeseburger Casserole

When you make it, you may find that you will want a little more, or less, of one thing or other. This is one of those recipes that won't be hurt by changing it up.

Cheeseburger Casserole

3 cups uncooked elbow macaroni (¾ of a 16 oz box)
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
3 ounces processed cheese food (eg. Velveeta), cubed
 2 cups ground beef, cooked & drained
1 tsp dry onion flakes
1 cup shredded Cheddar cheese

Preheat oven to 350° 
  • Prepare the elbow macaroni per directions on the package. Use a large sauce pan. (You will be mixing in it later on.) Drain.
  • While the macaroni is boiling, melt butter in another sauce pan.
  • Add the flour, salt and pepper to the melted butter and mix with a fork till it is a smooth paste.
  • Gradually add the milk, stirring.
  • Cut the Velveeta into cubes and add to the milk mixture.
  • Heat on medium, stirring regularly so that it doesn't burn, until the mixture thickens.
  • Add the sauce to the macaroni and mix through with a spoon.
  • "Fry" the ground beef using a large non-stick skillet. Sprinkle the dry onion flakes onto the beef before it finishes cooking. 
  • "Work" the ground beef, as it is cooking, so that it is in small chunks.
  • Assemble the casserole in either smaller casserole baking dishes or a 13" X 9" baking pan from which you can dish up the casserole into a bowl or on a plate.
  • Spray casserole dish with non-stick spray.
  • Fill the pan(s) with the macaroni 1/2 way up.
  • Add a thin layer of the cooked, drained hamburger.
  • Cover with another layer of macaroni.
  • Sprinkle the top with more hamburger.
  • Bake at 350° for 30 minutes
  • Sprinkle the top with shredded cheddar cheese and return to oven.
  • Heat until cheese is melted.
  • Serve.

  1. Have a bottle of ketchup available for those who like ketchup on their burgers.  They'll love it.
  2. This casserole tastes great the first time around.  It is even better the next day. Just reheat in the microwave. Use the leftovers as a side-dish with hot dogs cooked on the grill. Mmmmm.

About the author: Are you organized in your heart but it isn't showing up at home or the office? You're not alone.  Ducks 'n a Row, is dedicated to enjoying a stress-free, beautiful life. Written by Sinea Pies, Ducks 'n a Row is about organizing, time management, saving money, making great meals, tips & ideas and just having fun with your family and friends. Stop by and tell Sinea "hello"!

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