Time: 1 hour 40 min.
Complexity: easily
Servings: 8

Make a bacon cheeseburger-inspired casserole, filled with juicy beef and a ton of melty cheese. Several types of cheese—Swiss, American, Cheddar, Monterey Jack, and cheese ravioli—make the flavor rich and full. Serve each serving with shredded lettuce.

Ingredients:

Beef

• 8 strips bacon, cut into pieces
• 1 tbsp. l. olive oil
• 900 g of ground beef with 20% fat content
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp Mexican oregano
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper

Sauce

• 1 tbsp. butter
• 1 tbsp flour
• 2 cups whole milk at room temperature
• 2 cups heavy cream at room temperature
• 2 tablespoons yellow mustard

Casserole

• 900 g frozen cheese ravioli, defrosted
• 8 slices Swiss cheese
• 2 plum tomatoes, seeded and cut into pieces
• 8 slices American cheese
• 220 gr. grated cheddar and monterey jack mixture
• 1 head iceberg lettuce, finely shredded
• 1/4 cup thinly sliced ​​red onion
• 2 tablespoons of pickled cucumber brine

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, garlic powder, oregano, tomatoes, American cheese, bacon, cream, ravioli, leaf lettuce

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Preparation:

Step 1
• Beef:
  
  In a large skillet with straight sides, add the bacon and cook over medium-high heat, stirring occasionally, until crisp. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Discard the rendered fat in the skillet and add the ground beef, olive oil, onion powder, garlic powder, oregano, salt, and black pepper. Cook, breaking up the pieces, for about 10 minutes.
Step 2
• Using a slotted spoon, transfer the minced meat to a plate and set aside. Reserve the fat in the pan for the sauce.
Step 3
• Sauce:
  
  Add the butter and flour to the heated pan with the fat. If the butter begins to darken, reduce the heat while whisking it in with the flour. Cook, stirring, for a few minutes, then increase the heat and slowly pour in the milk.
Step 4
• Once the sauce begins to thicken slightly, add the cream and continue cooking until it thickens a bit more. Add the mustard. The sauce will be less thick than gravy, but not as thin as water. Taste and add more salt if needed.
Step 5
• Preheat oven to 175°C.
Step 6
• Casserole:
  
  In a 9x13-inch baking dish, spoon a few tablespoons of sauce to cover the bottom, layer half the ravioli in a single layer, add the Swiss cheese, half the beef, half the tomatoes, half the remaining sauce, layer the remaining ravioli in a single layer, top with the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce, and the remaining bacon. Top with grated cheese. Bake until the edges are bubbly and the cheese is starting to brown, 30 to 35 minutes.
Step 7
• Toss the shredded lettuce and onion in a large bowl with the brine. Serve with a dollop of lettuce on top of each casserole.

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