Cheese Burger Alfredo Casserole
"The recipe is dedicated to all those single parents and career people that don't have a lot of time at the end of the day to prepare dinner and that don't mind using prepared ingredients for a quick meal. I made this up because my daughter was sick with a cold and a sore throat and wanted something soft and easy to eat. Granted the French fried onions did not fit in with that idea, but they did add a nice taste and crunch to this casserole and she managed them just fine despite her sore throat. Since I was caring for both her and my baby grandson, I didn't have a lot of time to spend on making dinner. The entire casserole (except for the spices) cost me about $20 and after feeding 3 adults, there is plenty left over for another meal or lunches at work the next day. If you don't like leftovers, halve the recipe. I much prefer using ingredients that do not come from a jar or a can, but sometimes, you just have to do what you have to do to put a meal on the table on a budget, and this was my attempt. It is pretty tasty if I may say so for myself."
photo by Mackenzie Hager
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 1 lb lean ground beef
- 1 medium onion, diced small
- 2 (16 ounce) packages large shell pasta (cooked according the the package instructions)
- 2 (15 ounce) jars alfredo sauce
- 1 (16 ounce) package Velveeta cheese, cubed
- 1 (6 ounce) can French-fried onions
- 2 cups frozen corn or 2 cups chopped broccoli
- 2 teaspoons garlic powder
- 1⁄2 teaspoon ground pepper
- 1 teaspoon salt
directions
- Preheat oven to 400 degrees.
- Brown the ground beef with the onions and spices; drain and rinse off the fat (you don't need the fat for flavor because you are going to add cheese flavors).
- In the meantime, cook the pasta according to the package instructions.
- In a large casserole dish, mix together the ground beef and onion mixture, the vegetables, cooked pasta, jarred Alfredo sauce, and cheese cubes.
- Bake for 10 minutes; stir.
- Top casserole with the French fried onions.
- Bake for another 5 to 10 minutes or until hot and onions are browning.
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Reviews
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We were all very excited to try this recipe, but found it was way too rich to enjoy. We're all cheese lovers, too - unfortunately, the alfredo sauce and Velveeta combined was too much and made the dish inedible for us. -
We followed the directions all but the velveeta because I didn't have it on hand. I used shredded cheddar cheese instead which should get a pretty similar taste experience. I also put just 1 1/2 cups of the shredded cheese because I felt another reviewer was probably correct that it would be TO cheesy. It is a good recipe especially a change from your average alfredo or spaghetti dinners. It will definitely feed a family of 4 two nights with pretty generous helpings and while it was good I felt like it needed some other kinds of spices? The taste wasn't all bland but it could definitely use a boost. I did corn because once again that's what I had on hand, if you do corn I personally would add something like peas or green beans but I bet with broccoli it would taste amazing just as is. I think broccoli would truly compliment all the flavors and you could do without the extra spices I felt it needed. I'll definitely make again but next time I'll experiment with the Brocoli :) !
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I never thought anything could have too much cheese. I love cheese. But even my 6 year old son was concerned about the amount of cheese in this recipe. It was truly overwhelming and took away from the deliciousness of everything else. I would try this recipe again, but I would definitely cut the amount of cheese and/or Alfredo sauce I used in half. -
My Family loved this dish! Dinner originally was supposed to be spaghetti but realized I had no tomato sauce. I substituted broccoli with green bean because that's what was in my fridge. I will definitely be cooking this again. -
Even cut in half this recipe makes A TON! 1/2ed (easily) and baked in a 14x10. Used soy veggie crumbles in place of the meat. Threw in broccoli, and topped with tomato slices as well as the fried onions (whats a burger without tomatoes?) Very good but still slightly dry. Next time I would cut back A LITTLE on the pasta. Otherwise great!!
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Tweaks
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This was a great easy casserole to make and to boot it was mighty tasty too. :) I used campanelle pasta in place of the large shell pasta since this was what I had on hand. Thanks for sharing a wonderful easy and tasty casserole recipe. -
My Family loved this dish! Dinner originally was supposed to be spaghetti but realized I had no tomato sauce. I substituted broccoli with green bean because that's what was in my fridge. I will definitely be cooking this again.
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Even cut in half this recipe makes A TON! 1/2ed (easily) and baked in a 14x10. Used soy veggie crumbles in place of the meat. Threw in broccoli, and topped with tomato slices as well as the fried onions (whats a burger without tomatoes?) Very good but still slightly dry. Next time I would cut back A LITTLE on the pasta. Otherwise great!!
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Very good one dish meal! Very easy to make and it makes a lot! I will halve the the recipe next time. The only change I made was to use fresh minced garlic in place of the garlic powder, because we love garlic and we always have it on hand. Other than that, I did not change a thing and this was very very pleasing and filling! Next time I will double the broccoli or add a cup of green peas as well! Thanks! -
This is a fantastic, versatile casserole.( I halved the recipe)DH was burned out on pasta, so I used 3 lbs of sliced potatoes instead of the pasta, added mushrooms and broccoli. The result was a mounding, manly casserole (DH's words!) Loved the crunch the fried onions added, and the cheesy flavor. Will be making this often. Thanks for sharing!
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<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&client=web&chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December. They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site. Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it. I am finding it difficult to spend as much time here as I used to. I am retired now and spend my days watch my grandsons while their momma works. Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent. Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. 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I have experienced that made a recipe with 50 5 star reviews and hated it thing and wondered why everyone thought it was so delicious. I always think twice about reviewing recipes like that, but I make myself do it because it is what I want others to do. I hate the idea of bringing someones reviews down even a little bit with my less then loved it review, but if we don't, the review system is useless. I don't watch my statistics so much, but I know others do. I still love getting reviews on my recipes. Some make me laugh, some make me sigh and some make my day, but I never let one ruin my day because as nice as it is to read someone's thoughts on one of my recipes (especially one I created myself), it is just not THAT important in the grand scheme of things. The only reviews that really tick me off are retaliatory reviews. Someone's feelings got hurt so they decide to hit back. That is just childish and stupid. I have never had one, but I have read some left for other people. 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Did all the flavors meld together perfectly? Did you have to substitute any ingredients for taste, diet, or because you can't get an ingredient? Did your changes work? Did you make it just as it was written? Tell us why it was so great. As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. You gave me the chance to try something new and for that, that I am grateful. Thank you for posting it so that I may experience something new whether in cooking it or in tasting it. You did me the favor by posting the recipe so that I could make it. I have prepared and enjoyed foods that I would never have tried before if people like you had not shared your recipe. You deserve the thanks. Not me for eating it. If I gave you a cup of coffee, you would most likely say thank you. If I said thank you for the thank you, it kind of throws off the whole exchange. I appreciate your for taking the time to view and read my profile. Your taking that time shows an interest in my ideas and in me as a person and I take that as the greatest compliment possible on Food.com. ****************************************************** I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can - I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>
