This is a great casserole for kids — actually, for the kid in all of us. A dill pickle garnish makes the dish!


Barbeque Burger Casserole

2 pounds ground sirloin

1 medium sweet onion, chopped

¾ cup barbeque sauce

¾ cup ketchup

1 tablespoon Dijon mustard

½ teaspoon salt

½ teaspoon pepper

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container sour cream

¾ cup chopped green onions

1 (8-ounce) package wide egg noodles, cooked and drained

2 cups (8 ounces) shredded Colby-Jack cheese, divided

Chopped dill pickle

Cook ground sirloin and onion in a large skillet over medium heat, stirring until beef crumbles and is no longer pink.  Drain and return to skillet.  Add barbecue sauce and next 4 ingredients to beef mixture.  Simmer until mixture is warmed through, stirring often. Combine cream cheese and sour cream, stirring until smooth.  Stir in green onions and hot cooked noodles.  Layer half of noodle mixture in a greased 2-quart baking dish.  Top with half of beef mixture. Sprinkle with 1 cup cheese.  Top with remaining noodle mixture and remaining beef mixture.  (If desired, cover and chill overnight.  Let stand at room temperature 30 minutes before baking.) Cover and bake at 350 degrees for 30 minutes or until thoroughly heated.  Uncover and sprinkle with remaining 1 cup cheese.  Bake 5 more minutes. Garnish with chopped dill pickle. Serves 8.


From Dining Under the Carolina Moon by Debbi Covington