This is a casserole for when you would really like to have a burger and fries but don’t have the time to stand there and make burger and fries. What I mean is, this casserole has a very low amount of “active” cooking going on, while making fresh burgers at home requires a high amount of “active cook time. Basically you have to stand there the whole time. But this casserole gives you all the flavors without having to do much after you put it in the oven. And the whole family really loves this one. Because you get to customize the toppings just like a burger. Bacon Cheeseburger Casserole is sure to be on regular rotation.
I have included my recipe for Homemade Fry Sauce at the bottom of this post. This is what we used as the sauce on this casserole. Just like making your own burger, you can use whatever your favorite burger toppings are. So if you just go for some ketchup or mustard or bbq sauce or whatever it is that you love to layer on top of your bacon cheeseburger.
It is important that you really wrap the foil tightly around the 13×9 baking dish for this recipe. You need to be creating steam from the broth to make the potatoes nice and tender and full of flavor. If you don’t get a tight wrap with the foil all of the steam escapes and you will not have enough to cook the potatoes through. As an aside, you can use water in the place of broth if you are concerned about salt content. Using the beef or veggie broth adds a great level of flavor to the potatoes.
When I serve this, I do it buffet style. I put each of the toppings out (onion, lettuce, tomato, pickles, sauce, etc.) along side the casserole dish. Then each person can build their own plate, much like when you make burgers. This way everyone is getting what they want on their plate.
Now Let’s Get Cookin’!
Bacon Cheeseburger Casserole
Equipment
Ingredients
- 2 lb Ground Beef
- 1 tbsp Dried Minced Onion
- 2 tsp Granulated Garlic
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 3 lb Russet Potatoes peeled and cubed
- 1 lb Cheddar Cheese peeled and cubed
- 3 cups Vegetable or Beef Broth
- 1 lb Bacon
- 1 Beef Steak Tomatoes diced
- 1 White Onion thin sliced
- 1 cup Special Sauce or Fry Sauce see recipe below
- ½ head Iceberg Lettuce shredded
- 1 cup Pickle chips
Instructions
- In a large frying pan over medium high heat, fry bacon until desired crispiness. Remove from pan to a paper towel covered plate. Leave bacon grease in the pan.
- Preheat oven to 375degF.
- Add ground beef, dried minced onion, granulated garlic, paprika, salt and pepper. Cook and crumble until no longer pink.
- Chop cooled bacon.
- Transfer cooked beef to a 13×9 baking dish. Add cubed cheese and cubed potatoes. Then add chopped bacon and broth. Stir to combine. Cover the dish tightly with foil (double layer is better).
- Place in oven and bake for one hour. Remove from oven and let rest for 5 minutes before removing foil. Stir to mix around melted cheese.
- In a shallow pasta dish add a portion of the casserole. Top with lettuce, tomatoes, onions, pickles and special sauce, as desired.
Homemade Fry Sauce
Ingredients
- 1 cup Mayonaisse
- ½ cup Ketchup
- ¼ cup Dill Pickle Relish
- 1 tbsp Pickle Juice
- 1 tbsp Worcestershire Sauce
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Garlic Powder
Instructions
- Combine all ingredients until smooth.
- Place in sealable jar and store in refrigerator until ready to use. Store for up to 7 days.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This looks amazing and great for large gatherings! Thanks for sharing this!
Hey Estelle, you’ve done it again. Lol. This sounds so good and I’m definitely going to add it to my menu.
Visiting today from SSPS 352 #26,27&28
xo