Bacon Cheeseburger Casserole

As far as toppings go, the classics — like ketchup and pickles — are cooked in the casserole, but feel free to garnish with more, or add your favorites.

Makes 8 servings Total time: 1 hour

COOK:

8 4

1 1/2 1

STIR IN:

1

1/4

1

ADD:

1/2

2

TOP:

oz. elbow macaroni strips thick-sliced bacon, diced lb. ground beef cup diced onion

Tbsp. minced garlic can diced tomatoes in juice (14.5 oz.) cup each ketchup and yellow mustard

Tbsp. Worcestershire sauce

cup chopped dill pickle chips cups shredded Velveeta cheese, divided

Salt and black pepper to taste

Shredded iceberg lettuce, sliced onions, dill pickle chips, and sliced tomato

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

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

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

Stir in diced tomatoes, ketchup, mustard, and Worcestershire; cook until heated through.

Add chopped pickles, 1 cup cheese, and macaroni; season with salt and pepper.

Transfer meat-macaroni mixture to prepared dish and top with remaining 1 cup cheese. Bake casserole until cheese melts, 15 minutes.

Top servings with lettuce, sliced onions, pickle chips, sliced tomato, and bacon.

Per serving: 302 cal; 21g total fat (10g sat);

69mg chol; 908mg sodium; 8g carb (1g fiber;

5 total sugars) 19g protein