Cheeseburger Casserole

This Cheeseburger Casserole is a great family-friendly meal that will fill tummies and make your kitchen smell great. Similar to my Homemade Hamburger Helper recipe but cheesier (yum)!

cheeseburger casserole

Cheeseburger Casserole | Cheesy + Delicious

You might have seen this kind of recipe float around the internet for some time. Well, I made this Cheeseburger Casserole recipe back in 2015 and decided it needed some updating. This recipe is a one-pan, done in 30 minutes from start to finish, type of recipe. Super similar to my Homemade Hamburger Helper recipe but cheesier and a lot better than the boxed stuff. Plus it makes for a great freezer meal, perfect for meal prep! Ok, let’s get into this.

Main Ingredients Needed

This ingredients list is long but I promise you it is so worth it! Everything comes together and in the end, you get a cheesy and tasty meal. Here’s what you’ll need:

  • Olive Oil – this is used to cook the ground beef and onion. It’s a healthier option than butter and has a higher smoke point.
  • Ground Beef + Onion – I used a 93/7 blend of ground beef and yellow onion, but you could just as easily use a white onion or ground turkey for a healthier choice.
  • Elbow Macaroni – you can use whatever shape of pasta you’d like (rotini or shells work great), I just kept it classic by using macaroni. Also note that your cooking time with vary based on what type of pasta you use.
  • Beef Broth – this helps cook the pasta while still providing that cheeseburger flavor.
  • Tomato Sauce – in the original recipe I used crushed tomatoes. This time around I went for a smoother sauce while still maintaining tasty flavor.
  • Milk – this also helps cook the pasta while keeping things creamy. I used low-fat but feel free to use whole.
  • Garlic Powder, Chili Powder + Ground Mustard – some seasonings to give it a classic cheeseburger taste.
  • Worcestershire Sauce – another flavoring agent, a little goes a long way! Don’t skip out on this one people.
  • Salt + Pepper – and don’t forget to season as you go, these make everything better.
  • Cheddar Cheese – you can make this as cheesy (or not) as you’d like. I highly suggest using freshly grated cheese as opposed to preshredded cheese. The preshredded stuff is usually covered in starch and doesn’t melt as nicely as the fresh stuff.
  • Half & Half – or use heavy cream. This really makes the sauce creamy and dreamy. If you’re really in a pinch you could also use sour cream, just expect a slight tang.
  • Parsley – this is a garnish and is optional.
cooked round beef in pan

How to Make Cheeseburger Casserole

For full details on how to make Cheeseburger Casserole, see the recipe card down below 🙂

Cook Ground Beef + Onions

In a skillet with deep sides, heat olive oil. Brown onions and ground beef, breaking apart as it cooks.

Add Other Ingredients

After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce, and milk.

Add in spices, Worcestershire sauce, and plenty of salt and pepper.

Cook Pasta in Sauce

Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.

After about 12 minutes your pasta should be completely cooked through and the sauce mostly absorbed (cooking time varies on the type of pasta you use).

Add Cheese + Half & Half

Finally, stir in half & half and freshly grated cheddar cheese. Taste and adjust seasonings to your liking.

Top with parsley (optional) and serve hot.

Storing + Reheating Cheeseburger Casserole

You can store any leftover Cheeseburger Casserole in an airtight container in the fridge for up to 5 days. To reheat simply microwave until heated through. This recipe makes a total of 6 servings, so you can enjoy it all week long if you have a small family.

Freezing Instructions

You can also freeze this recipe for up to 3 months! I’d recommend storing it in one of those disposable aluminum baking dishes. Be sure to cover well with a couple of layers of plastic wrap and aluminum foil. Then when you are ready to reheat, pop that sucker into a 350 degree F oven until heated through

cheeseburger casserole with cheese

What to Serve with Cheeseburger Casserole

There are two routes you can go with side dishes for this recipe. Bread or veggies. Here are some recipes that pair well with Cheeseburger Casserole:

More Casserole Recipes to Try!

Voila! A super-delicious family-friendly meal in about 30 minutes. Yum!!!

The printable recipe card is down below. Enjoy, friends!

cheeseburger casserole

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Cheeseburger Casserole

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This Cheeseburger Casserole is a great family-friendly meal that will fill tummies and make your kitchen smell great.
Course Dinner
Cuisine American
Keyword Cheeseburger Casserole
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 520kcal
Author Lauren

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef 93/7
  • 1 1/2 cups onion diced
  • 1 pound elbow macaroni
  • 3 cups beef broth
  • 8 oz tomato sauce
  • 1 cup low fat milk
  • 2 teaspoons garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1 tablespoon worcestershire sauce
  • salt & pepper to taste
  • 1 1/2 cup grated cheddar cheese or more
  • 3/4 cup half and half or heavy cream
  • chopped fresh parsley or chives for garnish optional

Instructions

  • In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.
    cooked round beef in pan
  • After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk.
    raw macaroni and tomato sauce in pan
  • Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.
    beef and sauce in pan
  • After 12 minutes*, your noodles should be completely cooked through and sauce mostly absorbed.
  • Stir in half & half and grated cheddar cheese. Taste and adjust seasonings.
    cheeseburger casserole with cheese
  • Top with parsley (optional) and serve hot.

Nutrition

Calories: 520kcal | Carbohydrates: 68g | Protein: 33g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 838mg | Potassium: 843mg | Fiber: 4g | Sugar: 9g | Vitamin A: 363IU | Vitamin C: 6mg | Calcium: 192mg | Iron: 4mg

The post Cheeseburger Casserole appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Best Meatloaf Recipe

This is the BEST Meatloaf Recipe out there! Moist and delicious, this easy-to-make meatloaf with sweet ketchup glaze will leave you wanting more. Delicious served with mashed potatoes and maple glazed carrots.

A close up of a plate of Meatloaf

Why This is The Best Meatloaf Recipe Out There

You’re ten ingredients away from making the Best Meatloaf ever! This is a classic recipe that is easy to follow that is flavorful, tender, moist and savory with a sweet ketchup glaze. If you’re hesitant about cooking or have never made meatloaf before, don’t worry! Read this post to get all my tips and tricks for an amazing meal.

What is the Secret to Good Meatloaf?

Well, there are a number of things that I do to keep a meatloaf moist, tender and delicious! Here are the basics:

  • Fat Content. Using a ground beef that has a slightly higher fat content can definitely help keep your meatloaf moist and tender. A lean or extra lean ground beef (like 90/10 or 93/7) makes a tough meatloaf because it lacks the fat. Try to aim for 80/20.
  • Add Sautéed Veggies. I like sautéing some onions in olive oil until they are brown and adding this to the meat mixture. This not only adds flavor but extra moisture to keep your meatloaf tender and juicy.
  • Add Milk. I know this seems like a weird ingredient, but milk makes a huge difference! Milk adds moisture and it helps keeps the meat tender.
  • Use Breadcrumbs. Seasoned breadcrumbs add another layer of flavor and act sort of like a ‘filler’. But it has an important job! Breadcrumbs absorbs the milk as well as the fat from the meat as it cooks, helping to lock in moisture, keeping your meatloaf delicious.
  • Season the Meat Well. This recipe makes a large meatloaf, so it needs plenty of salt and pepper. At least a tablespoon of each. Also, Worcestershire adds depth of flavor, so don’t forget it!
  • Add a Glaze. Whether you brush on a homemade glaze or use plain old ketchup, this adds a sweet flavor which compliments the savory meatloaf and yes, you guessed it, helps hold moisture in.
  • Cover the Meatloaf When Baking. Again, retaining moisture is the name of the game, so while this meatloaf recipe is in the oven, be sure to cover it with foil. In the last 15 minutes, feel free to remove to get that glaze nice and sticky. Yum!

Why Do You Put Milk in Meatloaf?

Like I mentioned above, milk adds moisture and fat that the breadcrumbs absorb that keep this recipe moist and tender. I use the same method with meatballs and even turkey burgers. Milk is a magic ingredient that makes a big difference. Try to use whole or 2% milk where you can. Of course 1% or skim milk works just fine! A nondairy substitute would also work in place of the milk as well.

Ingredients in a white plastic bowl

How to Make Meatloaf

Here is my ultimate guide on how to make meatloaf. Be sure to follow along and if you have any questions, leave them in the comments below 🙂

Preheat and Prep

Preheat oven to 350 degrees. Line a half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.

Do I Need a Special Pan For Meatloaf?

No! You may have seen special ‘meatloaf pans’ out there which look like a cross between a loaf pan, a springform pan, and a colander. But let me be the first to tell you, you don’t need it to make moist, flavorful meatloaf. With my recipe, you only need a baking sheet lined with foil. A glass baking dish also works in a pinch. You can also just use two plain loaf pans that you would use for bread, but I personally don’t like all the fat collecting in the pan; I like forming the meatloaf on a sheet pan and letting any extra fat cook out and end up on the pan instead of in the meatloaf.

Make Meatloaf Mixture

In a large skillet, saute onions in olive oil until tender and browned. Pour into a large bowl.

To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, seasonings, ketchup, and Worcestershire sauce. Mix well until completely combined. Don’t forget to season well with salt and pepper.

raw meatloaf on a tinfoil lined baking sheet being glazes with ketchup

Form Your Meatloaf Log and Add the Glaze

Form into a long log on the prepared baking sheet and flatten the top. It should fill the pan lengthwise.

Whisk ketchup together with brown sugar and spread overtop of the formed meatloaf.

What Can I Put on Top of Meatloaf Instead of Ketchup?

I kept things easy by glazing this meatloaf recipe with a combination of ketchup and brown sugar. Ketchup is a simple yet traditional topping to meatloaf that locks in the moisture while also providing its signature sweet vinegary taste. If you don’t like ketchup or for whatever reason don’t want to use ketchup as a glaze, here are a few other options:

  • BBQ sauce
  • Grated Cheddar Cheese
  • Marinara Sauce (for an Italian meatloaf)
  • Salsa (for a Mexican inspired meatloaf)
  • Strips of Bacon
  • Cream of Mushroom Soup

Bake

Bake covered with foil at 350 degrees until cooked all the way through to at least 160 degrees F. Feel free to remove the foil after about 40 minutes of cooking to really caramelize that glaze. Top with chopped parsley if desired and serve.

How Long to Cook Meatloaf?

The general rule of thumb here is to cook a meatloaf 30 minutes per pound of beef. This is at the oven temperature of 350 degrees. Cooking times will vary because no two ovens are alike. Plus the thinner and flatter you make your loaf the quicker it will cook. I baked mine for about an hour, you may need more time.

What Internal Temperature is Meatloaf Done?

Use an instant read meat thermometer to check for doneness. If it reads 160 degrees F or more, you’re good to go. Over baking can dry it out though, so be careful.

Storing + Reheating Meatloaf

Lucky for you, this meatloaf recipe saves well! Cover leftovers with plastic wrap and store them in the fridge for up to 4 days. To reheat, simply warm in the microwave or oven. 

Freezing Meatloaf

You can also freeze this meatloaf recipe. With this method, it can last up to four months in the freezer.

Freeze. After baking, let your loaf cool to room temperature. Cover in foil, then seal it in a plastic freezer bag.

Reheat. Let thaw for 24 hours in your fridge before baking. Then bake at 350 degrees until the internal temperature reaches 160 degrees.

Make-Ahead Instructions

Besides measuring ingredients and mixing them together, the only other thing you have to do is saute onions. This is why this meatloaf recipe is such an easy one. It is perfect for any night of the week and can even be made ahead of time!

Simply mix the meat mixture together in a bowl and cover with plastic wrap. Refrigerate until ready to use. When you’re ready, uncover it and let it come to room temperature while the oven preheats. Form that log shape on a prepared pan and top it with the sauce right before baking.

What to Serve with Meatloaf

The Best Meatloaf Recipe deserves to be served with the best side dishes. So I’ve rounded up a few that go perfectly with meatloaf. Feel free to browse all of my side dish recipes here.

close up of the top of meatloaf sliced

Troubleshooting Your Meatloaf Woes

Why is My Meatloaf Falling Apart?

To keep your loaf from falling apart make sure you follow the written recipe correctly. All of the binding ingredients (like breadcrumbs and eggs) are key. Another reason the meatloaf can fall apart is if you sliced into it while it right out of the oven piping hot. Let it rest for ten minutes before cutting to help it keep its shape.

Why is My Meatloaf Tough?

You could have a tough or chewy meatloaf for two main reasons: (1) you used a ground beef with a lower fat content and/or (2) you over baked it. To avoid this, use 80/20 ground beef and use that instant read meat thermometer to help prevent this.

Why is My Meatloaf Mushy?

The main reason you’d have a mushy meatloaf is if the portions of binding ingredients to meat is off. If you have too many onions, breadcrumbs, eggs and milk can create a mushy meatloaf. Any meatloaf recipe that has more breadcrumbs than ground beef is a sign you’ll most likely have a mushy meatloaf.

Why Did My Meatloaf Crack?

This happens because the outside cooks faster than the inside. To help prevent a crack in your meatloaf, be sure to top the outside with ketchup, bake at a lower oven temperature (350 degrees F) and cover with foil.

Anyways, I hope you come to love this recipe and find success! It’s a good one that my family loves that I think you will, too! Have a great day!

A close up of a plate of Meatloaf

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Best Meatloaf Recipe

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This is the BEST Meatloaf Recipe out there! Moist and delicious, this easy to make meatloaf will leave you wanting more.
Course Dinner
Cuisine American
Keyword easy meatloaf recipe, how to make meatloaf, Meatloaf, meatloaf recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 people
Calories 440kcal
Author Lauren
Cost $15

Equipment

  • half sheet pan

Ingredients

  • 2 tablespoons olive oil
  • 2 cups yellow onion diced
  • 3 pounds ground beef (I used 80/20)
  • 1 cup plain bread crumbs
  • 3 large eggs beaten
  • 1/2 cup milk
  • salt & pepper to taste
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon Italian Seasoning
  • 1 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons parsley chopped

For the Glaze:

Instructions

  • Preheat oven to 350 degrees. Line half sheet pan with heavy-duty foil, spray lightly with nonstick cooking spray and set aside.
  • In a large skillet, saute onions in olive oil until tender and browned, about 10 minutes. Pour into a large bowl.
  • To the onions, add in ground beef, bread crumbs, eggs, milk, salt, pepper, seasonings, 1 cup ketchup, Worcestershire sauce and parsley. Mix well until completely combined.
  • Form into a long log on the prepared baking sheet and flatten the top.
  • In a small bowl, whisk brown sugar with remaining 1 1/2 cups ketchup to form glaze.
  • Spread glaze overtop prepared meatloaf and bake covered with foil 45 minutes to 1 hour or until cooked thoroughly and registers at least 160 degrees F. Rest meatloaf covered lightly with foil for 10-15 minutes before cutting. Top with more chopped parsley, if desired, and serve.

Video

Notes

Leftovers. Lucky for you, this meatloaf recipe saves well! Cover leftovers with plastic wrap and store in the fridge for up to 4 days.

Freezing. After baking, let your meatloaf cool to room temperature. Cover in foil, then seal it in a plastic freezer bag.

Reheat. Let thaw for 24 hours in your fridge before baking. Then bake at 350 degrees until the internal temperature reaches 160 degrees.

Nutrition

Calories: 440kcal | Carbohydrates: 23g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 134mg | Sodium: 649mg | Potassium: 581mg | Fiber: 1g | Sugar: 13g | Vitamin A: 434IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 3mg

The post Best Meatloaf Recipe appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Turkey Burger Recipe

This Turkey Burger Recipe will be the juiciest and most delicious burger you ever did make. One secret ingredient takes these babies over the top! Simple to make on the grill or stovetop, flavorful, and obviously super moist. Serve with homemade French Fries, Kettle Chips, or a Macaroni Salad. Yum!

Turkey Burger Recipe

Turkey Burgers: Healthy and Delicious

Believe it or not, lots of you readers are looking for a good, juicy turkey burger recipe. I love making turkey burgers because they are much lower in saturated fat than a traditional beef burger but still taste great. Not all turkey burger recipes are created equal and this one reigns supreme. Even though they can be notoriously dry, I’ve come up with a solution that keeps the burgers moist and juicy whether you’re grilling them on a BBQ or inside on a griddle.

Why are Turkey Burgers Dry?

Like I mentioned above, ground turkey is much lower in fat than ground beef, thus making a drier burger patty once its cooked. If you use a lean ground beef to make your burgers, you’ll get a similar dry result. It really all comes down to fat content. While ground turkey certainly cuts down on some calories, a lot of people don’t like turkey burgers because they are so dry. So, how can we make a moist and juicy turkey burger you ask? Here’s my secret:

My Secret Ingredient: Butter

While I use lots of relatively basic ingredients to form my turkey burger patties (ground turkey, egg, poultry seasoning, milk, etc..), the secret really is filling each burger patty with 1/2 tablespoon of butter. Yes, that’s right. Butter! It adds flavor and moisture that helps to keep the turkey burgers nice and moist without adding too much extra fat or additional calories.

Love turkey burgers? I’ve got lots of variations for you: Cheddar Ranch Turkey Burgers, Girls Night Turkey Burgers, Southwest Turkey Burgers, Greek Turkey Burgers.

How to Make Turkey Burgers

Make Turkey Burger Patties

Into a large bowl, add in lean ground turkey, milk, egg, salt, pepper, parsley, and poultry seasoning. Mix to create a uniform mixture, then divide into 4 equal portions. The milk will help the patties stay tender and moist, the egg will hold the patties together and the salt, pepper, and poultry seasoning make this turkey burger recipe delicious! The parsley is purely for looks.

Form each portion into a turkey patty. Cut cold butter into 1/2 tablespoon slices and press into each turkey burger patty. Form the meat evenly around the butter. If you don’t think your patties are firm enough, throw them in the freezer for 10-15 minutes.

A Note About Ground Turkey

In my experience living coast to coast, I’ve come to realize the differences in quality and excess moisture across different brands of ground turkey. Some of it is moister, some of it is drier. (In my photos, you’ll notice my formed burgers look perfectly normal because I used 99% fat free ground turkey.) Typically the leaner the turkey, the ‘drier’ it is. So, for ease, use a leaner ground turkey. Adding milk to the patty and stuffing each patty with butter will help keep your turkey burgers moist and juicy.

If you make this recipe and notice you have wet turkey meat, try decreasing the milk OR add in a few plain bread crumbs to make it easier to work with. If the mixture for the turkey burgers is still a little too sticky, do your best to form the burgers and then give them a quick freeze, especially if you’re wanting to grill these outdoors. Turkey burgers are easier to cook on an indoor griddle when they are ‘sticky’.

raw turkey patties with a slice of butter placed on top of each one

Grill Your Turkey Burgers

Preheat your desired cooking surface nonstick skillet, cast iron or electric griddle or outdoor BBQ grill. Be sure to grease well or spray the patties with nonstick cooking spray, whichever is easier. An indoor grill that has a bottom and top plate to ‘squish’ the patties to cook are not recommended (I’m looking at you George Foreman.)

How Do You Know When Turkey Burgers Are Done? How Long Does it Take to Cook a Turkey Burger?

Cook turkey patties for about 4 minutes per side, until browned. Turkey Burgers are done when they have an internal temperature of 165 degrees. Once they reach 165 degrees F, pull them from the grill. Overcooking your burgers can cause a dry patty, so be sure to get them off the grill once that internal temperature is reached. Do not cut into your turkey burgers to see if they’re fully cooked. You will lose all the butter and end up with a drier burger. Trust your thermometer. Remove from the grill and rest about 10 minutes covered with foil to rest.

Can a Turkey Burger Be Pink in the Middle?

No. Any poultry of any kind needs to be fully cooked to 165 degrees F to be safe to eat. While ground beef can be eaten rare, chicken and turkey needs to be cooked completely, all the way through. Invest in an instant read thermometer. This is the one I have that I would recommend.

raw turkey patties on a white plate

Build Your Turkey Burger

Once your turkey burgers are done resting, you can gather some toppings and build the turkey burger of your dreams! Really, the sky is the limit. I prefer the usual lettuce, tomato pickle, but here are a few other options if you’re feeling creative.

What to Put on a Turkey Burger

  • American cheese, sharp cheddar, colby jack or blue cheese. Yum!
  • lettuce
  • tomatoes
  • thinly sliced red onions
  • dill pickle chips
  • sliced avocado
  • sautéed mushrooms
  • mayonnaise
  • ketchup
  • mustard
  • BBQ sauce
  • ranch dressing
  • chick-fil-a sauce
  • relish
  • bacon
  • french fried onions
  • a fried egg
close up of assembled turkey burger

How Many Calories Are in a Turkey Burger?

This Turkey Burger Recipe is 198 calories per burger patty with 8.2 grams of fat and 28.6 grams of protein. This doesn’t include the cheese, the bun or any toppings. The patty itself is very low carb and you can keep this low carb by serving on lettuce leaves instead of a burger bun and topping with just veggies, mustard and sugar free ketchup.

Freezing Turkey Patties

You can also freeze your turkey patties to keep them fresh for up to 3 months! Follow the directions up until you form the meat around the butter. After doing this freeze patties in a single layer on a parchment paper-lined baking sheet (about an hour). Once frozen, transfer patties to an airtight freezer-safe container, separated by pieces of parchment paper. To use, thaw in the fridge overnight then cook as desired.

hand holding turkey burger with a bite taken out of it

What to Serve with Turkey Burgers

Like any other burger recipe, there are side dish staples to serve with it. I’ve picked out a few of my own recipes that you can make alongside this juicy and tasty recipe.

Turkey Burger Recipe

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The Best Turkey Burger Recipe

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This Turkey Burger Recipe will be the juiciest, most delicious burger you ever did make. One secret ingredient takes these over the top!
Course Dinner
Cuisine American
Keyword juicy turkey burger, turkey burger, turkey burger recipe, turkey burgers
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 burgers
Calories 434kcal
Author Lauren Brennan

Ingredients

  • 1 lb lean ground turkey 93/7 or 99% fat-free
  • 1 large egg
  • salt & pepper to taste
  • 1 teaspoon dried parsley
  • 1/4 teaspoon poultry seasoning
  • 1 tablespoon cold milk
  • 2 tablespoons cold butter
  • 4 slices American cheese
  • any other burger toppings: pickles, lettuce, tomato, onion, etc as desired
  • 4 soft sesame burger buns

Instructions

  • Place turkey into a large bowl with egg, salt, pepper, parsley, poultry seasoning and milk. Stir to combine. {Mixture may seem a little wet, but once it starts cooking, the egg will help hold it’s shape together.}
  • Preheat indoor griddle to medium-medium high heat.
  • Divide meat into 4 even patties. Cut butter into skinny half tablespoon pats. Press butter into the center of each patty forming the meat around it.
  • Spray griddle pan with nonstick cooking spray and place each burger down onto the griddle. Cook about 4 minutes per side or until browned and completely cooked. Feel free to melt cheese on top of each burger. {Place cheese onto cooked side of the burger and cover with a large pot lid or foil for 1 minute to melt cheese.}
  • Remove burgers and place onto buns. Top with any desired toppings and condiments and serve.

Video

Nutrition

Calories: 434kcal | Carbohydrates: 22g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 161mg | Sodium: 709mg | Potassium: 338mg | Sugar: 3g | Vitamin A: 515IU | Vitamin C: 0.6mg | Calcium: 327mg | Iron: 3.1mg

The post Turkey Burger Recipe appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Skillet Lasagna

Love Lasagna but hate how long it takes to make it? Try my Skillet Lasagna! This is a shortcut recipe that has all that delicious slow cooked flavor but made in less than half the time of my Classic Lasagna Recipe. Whether you’re making this on a busy weeknight or part of a lovely Sunday dinner, you will love this recipe. Highly recommend serving this with some garlic bread and salad!

skillet lasagna in a skillet

Skillet Lasagna | A Quick Weeknight Meal!

Today I’m sharing with you a delicious dinner idea for Skillet Lasagna. While I love a lasagna, I don’t always have the time to make it. So I made a fake-out lasagna that has all the yummy flavors you’d get in a typical lasagna recipe but with less time!

This makes a great family weeknight meal because it comes together quickly and you can typically add in any kind of vegetables you have lying around without anyone noticing. I added in zucchini because that’s what I had on hand, but feel free to add what you like. I’ve done this before with grated carrot and small broccoli florets. (My kids happen to love broccoli so I didn’t have to worry about hiding this one.)

cheesy skillet lasagna

Main Ingredients Needed

Quick and healthy? This dinner is a win-win situation for you! Here is everything you need for Skillet Lasagna:

  • Short Cut Pasta – I used these cute mini lasagna-shaped noodles (called Mafalda) but Campanelle is a great alternative if you’re wanting that lasagna-esce look.
  • Butter – this is an optional ingredient but it helps make the sauce so creamy and decadent.
  • Ricotta + Mozzarella Cheese – two types of cheese for maximum flavor.
  • Parsley – used as a garnish!

For the Sauce

  • Ground Beef – I used a 93/7 blend. But you could also sub this out for ground turkey if you’re trying to eat a little healthier.
  • Onion + Garlic – two flavor packing ingredients.
  • Zucchini – I snuck in some grated zucchini into the sauce (don’t tell my kids!). If you need even more ideas on how to make your kids eat their veggies see the corresponding section below!
  • Marinara Sauce – my favorite brand to use is Rao’s marinara sauce, but you can use whatever brand you like best.
  • Bay Leaf, Basil + Oregano – three herbs to take this sauce to the next level.
  • Salt + Pepper – and don’t forget to season as you go!

Can You Substitute Cottage Cheese for the Ricotta Cheese?

Yes, you absolutely can! Some people don’t like the flavor or texture of ricotta cheese in lasagna (or a lasagna skillet) so cottage cheese is a great alternative. Substitute the cheese 1:1. The recipe calls for 1/2 cup of ricotta cheese, so you’d substitute 1/2 cup of cottage cheese.

close up of skillet lasagna

How to Make Skillet Lasagna

For full details on how to make Skillet Lasagna see the recipe card down below 🙂

1. Cook Pasta

Bring a large pot of water to boil. Salt the water and stir in pasta. Cook pasta according to package directions.

2. Make the Sauce

While pasta is cooking, heat a very large skillet to medium-high heat. Break meat apart in the hot pan and cook until brown. Stir in onions, garlic, and zucchini. Saute until onions are tender.

Stir in pasta sauce, water and seasonings. Simmer until pasta is done.

3. Mix Pasta with Cheese

Once the pasta is cooked, drain and immediately return pasta to the cooking pot.

Stir in butter, ricotta, and mozzarella until well incorporated and cheese starts to melt.

4. Create Your Lasagna Skillet!

Remove bay leaf from pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything thoroughly. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.

scooping pasta out of a pan

Adding Extra Veggies

I love adding vegetables into recipes that have a tomato sauce base because they tend to get colored by that deep red color and go undetected if they are cut small enough.

Choose vegetables that could potentially dissolve in the sauce as it cooks and you might surprise yourself at how many veggies you can slip into this Skillet Lasagna. Here are a few ideas:

  • mushrooms- cut them small and they will look like ground beef after cooked
  • zucchini or yellow squash- grate and wring out before adding
  • carrots- grate these! Carrots add a great sweet flavor.
  • cauliflower- the texture might be noticeable on this one, so I’d suggest adding mashed cauliflower.
  • bell peppers- the red peppers are easier to hide, but green peppers work just as well (and I love the flavor of green peppers in all sorts of pasta sauces.)
  • spinach- while spinach is a great, mostly tasteless veggie, it’s green. Chop it small and hope for the best.

Storing Skillet Lasagna | Freezing Directions

After making this recipe in its entirety, transfer leftovers to an airtight container and in the refridgerator for up to 5 days.

To freeze, transfer fully cooked recipe to airtight containers and freeze for up to 3 months. To reheat, simply microwave until hot and cheese is melty.

Skillet Lasagna on a white plate

More Lasagna Recipes to Try!

This recipe makes a lot of food- at least 6-8 servings- so make sure to use a large skillet! I think this would make a great Sunday meal. We Brennans get together with family on Sunday afternoons and this is the kind of food we all like. Do you get together on Sundays with your family too or is it just us?

Either way, enjoy your day! Happy cooking! 🙂

scooping skillet lasagna out of the pan

Print

Skillet Lasagna

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Skillet Lasagna is a shortcut recipe that saves time while making a super tasty family dinner! Perfect for sneaking in all sorts of veggies.
Course Dinner
Cuisine Italian
Keyword skillet lasagna
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 715kcal
Author Lauren

Ingredients

for the sauce-

  • 1 pound ground beef I used 93/7
  • 1 cup onion diced
  • 1 clove garlic minced
  • 1 small zucchini diced (optional)
  • 24 oz marinara pasta sauce I used Rao’s
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoons dried oregano
  • salt and pepper to taste

for the pasta-

  • 1 pound short cut pasta
  • 3 tablespoons butter
  • 1/2 cups ricotta cheese
  • 2 cups mozzarella cheese grated (plus more for garnish, if desired)
  • parsley chopped, for garnish

Instructions

  • Bring a large pot of water to boil. Salt the water and stir in pasta.
  • While pasta is cooking, heat a very large skillet to medium-high heat. Break meat apart in the hot pan and cook until brown. Stir in onions, garlic, and zucchini. Saute 5-6 minutes or until onions are tender.
  • Stir in pasta sauce, water and seasonings. Simmer until pasta is done.
  • Cook pasta until al dente (according to package instructions for al dente). Drain and immediately return pasta to cooking pot.
  • Stir in butter, ricotta cheese, and mozzarella cheese until well incorporated and cheese starts to melt. Remove bay leaf from pasta sauce. Pour the entire pot of pasta into the hot sauce and stir to coat everything thoroughly. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.

Nutrition

Calories: 715kcal | Carbohydrates: 67g | Protein: 35g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 954mg | Potassium: 921mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1075IU | Vitamin C: 15.9mg | Calcium: 295mg | Iron: 4.2mg

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Originally posted at Laurens Latest