Bacon Cheeseburger Casserole

By calypan

Ingredients

• COOK:
• 8 oz. dry elbow macaroni
• 4 strips thick-sliced bacon, diced
• 1 lb. ground beef
• 1 ⁄2 cup diced onion
• 1 Tbsp. minced fresh garlic
• STIR IN:
• 1 can diced tomatoes in juice (14.5 oz.)
• 1 ⁄4 cup ketchup
• 1 ⁄4 cup prepared yellow mustard
• 1 Tbsp. Worcestershire sauce
• 1 ⁄2 cup chopped dill pickle chips
• Salt and black pepper to taste
• 2 cups shredded Cheddar cheese, divided
• GARNISH:
• Shredded iceberg lettuce
• Sliced onion
• Dill pickle chips
• Sliced tomato

Preparation

Step 1

Preheat oven to 350°. Coat a 9×13-inch baking dish with nonstick spray.

Cook macaroni in a large pot of boiling salted water according to package directions; drain.

Cook bacon in a large sauté pan until crisp; transfer to a paper-towel-lined plate. Add beef, diced onion, and garlic to pan; cook until meat is browned, 5–7 minutes.

Stir in diced tomatoes, ketchup, mustard, and Worcestershire; cook until heated through. Stir in chopped pickles, 1 cup cheese, and macaroni; season with salt and pepper.

Pour mixture into prepared dish and top with remaining cheese. Bake casserole until cheese melts, 15 minutes.

Garnish servings with lettuce, sliced onion, pickle chips, sliced tomato, and bacon.