Bacon Mushroom Cheeseburger Casserole
The tricolor pasta turns an ordinary casserole into a delicious and colorful comfort food experience.
- 1 package (12 oz.) tricolor rotoni pasta
- 1 lb. ground beef
- 1/2 tsp. garlic powder
- 1 med. yellow onion chopped
- 1/2 lb. muchrooms sliced
- 4 slices bacon cooked and crumbled
- 3 oz. tomato paste
- 2 lg. eggs
- 1/2 cup heavy cream
- salt and pepper to taste
- 8 oz. shred cheddar cheeese divided
- 1 can 2.8 oz. fried onions
Preheat oven to 350° F. Prepare the rotini pasta per package instructions al dente style. While the pasta is boiling scramble fry the ground beef, onion and garlic powder together in a large pan until most of the pink is gone. Add the sliced mushrooms and fry for another minute. Drain excess fat and add the crumbled bacon. Set aside.
In a large bowl whisk together the tomato paste, eggs, cream, salt and pepper, and half the shred cheddar.
Drain the pasta and add it to the ground beef mixture. Add the egg and cheese mixture to the pan and toss until the rotini is well coated.
Fold the cheeseburger mixture into a 9x13 lightly greased casserole dish. Bake for 30 minutes. Remove the casserole from the oven, and top with the remaining cheese and fried onions. Return the casserole to the oven and bake for an additional 5 minutes or until the cheese is melted and slightly browned. Serve immediately.
Did you know: That the hamburger and the ice cream cone debuted at the 1904 World's Fair in St. Louis. Both are still popular today because of our need for tasty portable food.