extreme bacon cheeseburger casserole

(1 rating)
Recipe by
raymond spencer
st bernard, LA

I create this new cheeseburger casserole recipe for die-hard cheeseburger fans, filled with more cheese and bacon.

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For extreme bacon cheeseburger casserole

  • 1 c
    cubed processed American cheese
  • 2 c
    crumbled cooked bacon, divided
  • 1 Tbsp
    avocado oil
  • 2 lb
    ground round
  • 1
    red onion, diced
  • 2 Tbsp
    steak seasoning
  • 1 pkg
    dry onion soup mix
  • 1 lb
    uncooked rotini pasta
  • 3 tsp
    dried basil
  • 1 Tbsp
    margarine
  • 1 c
    heavy cream
  • 1 can
    condensed cheddar cheese soup (10.75 oz)
  • 1 Tbsp
    honey mustard
  • 8 oz
    cream cheese, softened
  • 1 tsp
    black pepper
  • 3/4 c
    shredded monterey jack cheese
  • 3/4 c
    shredded Parmesan cheese
  • 3/4 c
    shredded extra sharp cheddar cheese

How To Make extreme bacon cheeseburger casserole

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 2-quart casserole dish with cooking spray. Add cubed American cheese and 1 cup crumbled bacon.
  • 3
    Heat avocado oil in a large, deep skillet over medium-high heat. Add ground round and diced red onion. Cook and saute for 6 minutes or until no longer pink; drain excess fat.
  • 4
    Stir in steak seasoning, onion soup mix and remaining crumbled bacon. Remove from heat and set aside.
  • 5
    Cook rotini pasta according to package directions; drain. Mix in dried basil.
  • 6
    Heat margarine in a medium saucepan over medium heat. Combine heavy cream, soup, honey mustard, cream cheese and black pepper; stir together and let it simmer for 8 minutes until blended.
  • 7
    Reduce to low heat, add beef/bacon mixture and cooked rotini pasta; mix well. Remove from heat.
  • 8
    Spoon evenly into a prepared casserole dish. Sprinkle with shredded cheeses.
  • 9
    Bake for 25 minutes or until the cheese is melted.
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