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This casserole recipe is a game-changer for busy weeknights. Using a Lodge enameled cast iron, you get a hearty, cheesy dish that's both comforting and easy to make. With ground beef, onions, garlic, and diced tomatoes, it’s packed with flavor. Topped with shredded cheddar cheese and mixed with cooked pasta, it’s a one-pot wonder that will have everyone asking for seconds. Let’s dive in!
The name of the recipe: Casserole Recipe for Lodge Enameled Cast Iron
Ingredients:
- 1 lb ground beef
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- 2 cups cooked pasta
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In your Lodge enameled cast iron, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the chopped onions and minced garlic to the beef. Cook until onions are translucent.
- Stir in the diced tomatoes, salt, and black pepper. Let it simmer for 10 minutes.
- Add the cooked pasta to the mixture and stir well.
- Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Cast Iron Beef Stew Recipe
What you will need to make casserole
Ground beef: Provides a hearty, savory base that pairs well with other ingredients, adding protein and rich flavor to the dish.
Chopped onions: Adds sweetness and depth, balancing the savory beef while enhancing the overall flavor profile of the casserole.
Garlic: Infuses the dish with a robust, aromatic quality, complementing the onions and beef perfectly.
Diced tomatoes: Brings acidity and moisture, helping to meld the flavors together while adding a slight tang.
Shredded cheddar cheese: Melts into a gooey, delicious topping, providing a creamy contrast to the other ingredients.
Cooked pasta: Adds texture and bulk, making the casserole filling and satisfying.
Essential Tools and Instruments
- Lodge enameled cast iron: Essential for even heat distribution and perfect browning of ground beef.
- Wooden spoon: Ideal for stirring ingredients without scratching the enameled surface.
- Chef's knife: Necessary for chopping onions and mincing garlic efficiently.
- Cutting board: Provides a stable surface for safe and precise cutting.
- Measuring cups: Ensures accurate measurement of ingredients like pasta and cheese.
- Oven mitts: Protects hands when transferring the hot dish from the oven.
- Colander: Drains cooked pasta effectively, preventing excess water in the casserole.
Casserole Recipe for Lodge Enameled Cast Iron
Equipment
- Lodge Enameled Cast Iron
Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 cup shredded cheddar cheese
- 2 cups cooked pasta
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In your Lodge Enameled Cast Iron, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the chopped onions and minced garlic to the beef. Cook until onions are translucent.
- Stir in the diced tomatoes, salt, and black pepper. Let it simmer for 10 minutes.
- Add the cooked pasta to the mixture and stir well.
- Sprinkle the shredded cheddar cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Notes:
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the dish tightly with plastic wrap or foil.
- Store in the refrigerator for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed, adding an extra 10 minutes to the baking time.
Freezing Instructions
- Assemble the casserole but do not bake.
- Wrap the dish tightly with plastic wrap, then cover with foil.
- Label with the date and contents.
- Freeze for up to 3 months.
- When ready to cook, thaw in the refrigerator overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 15-20 minutes to the baking time.
Using diced tomatoes with green chilies instead of regular ones can add a subtle kick to the casserole.
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