Cheeseburger Casserole
A healthier gluten-free Cheeseburger Casserole made with simple ingredients for a quick and satisfying weeknight dinner.
Ingredients
- 8 ounces gluten-free elbow pasta or pasta of your choice
- 1 TB olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. smoked paprika
- 1 tsp. dried parsley
- 1 cup tomato sauce
- 1 cup low-sodium beef broth or bone broth
- 1 cup plain Greek yogurt
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 TB ketchup
- 1 tsp. mustard
Instructions
- Preheat the oven to 375 degrees.
- Cook the pasta according to package directions and set it aside.
- Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened.
- Add the ground beef and cook until browned. Drain any excess fat if needed.
- Stir in the garlic, salt, pepper, smoked paprika, and parsley.
- Add the tomato sauce, beef broth, ketchup, and mustard. Let the mixture simmer until slightly thickened.
- Stir in the cooked pasta and Greek yogurt until everything is well combined.
- Transfer the mixture to a baking dish and top with the cheddar and mozzarella cheeses.
- Bake for about 15 minutes or until the cheese is melted and lightly golden.
- Allow the casserole to rest for a few minutes before serving.
Notes
Chef Tips:
- Use Greek yogurt instead of heavy cream to keep the dish creamy with added protein.
- For a veggie boost, stir in one cup of chopped spinach or zucchini before baking.
- If you prefer a stronger cheeseburger flavor, add an extra spoonful of ketchup and mustard to the sauce mixture.
- Let the casserole rest after baking so the layers set and serving becomes easier.