From the time most of us were youngsters, there were two items on a menu that usually met with the entire family’s approval. One was cheeseburgers and the other was macaroni and cheese. So, what could be better than those tasty favorites combined in a yummy casserole?
The casserole makes a filling one-dish meal for lunch, or you can serve it with a few side dishes for supper. Just about any side dish will do, but if you have a few extra banana peppers left in your garden, you might like to fix a few “poppers” to go with your casserole.
Depending on your taste, the “poppers” can be made with mild cheese or if you like a little kick to them, use pepper jack or jalapeno cheese. I take 3- to 4-inch-long sweet banana peppers, cut the stem off and make a slice about 3/4 of the way down the pepper to remove the membrane and seeds (try to keep the pepper intact). Then I take a block of cheese (the small solid oblong chunks) and cut pieces off of it big enough to slide inside the cleaned pepper. Then I mix up a thick batter of flour, water or milk, and seasoned salt and pepper. (The number of peppers you make determines how much flour and water to use.)
After you make the batter, dip a filled pepper in it and if the batter runs off the pepper, add a little more flour because you want the batter to stick to the pepper. Make sure the entire pepper is covered so the cheese won’t run out the end when frying. Heat several inches of oil and drop the coated, cheese-stuffed pepper into the hot oil. Let it lightly brown on one side; then gently flip it over on the other side until it’s browned as well. When both sides are browned, lift the pepper out and drain on paper towels and sprinkle with a little salt. I fry three or four at a time. Don’t overcook or the cheese will melt and run out of the pepper. The combination of flavors is great!
BACON CHEESEBURGER CASSEROLE
1 cup mostaccioli or elbow macaroni, uncooked
1 pound ground beef
2 slices bacon, browned, drained and crumbled
1 medium onion, chopped
2 slices American cheese
1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano
1/4 cup tomato ketchup
1 cup (4 ounces) shredded cheddar cheese
Salt and pepper to taste
Cook pasta according to package directions; drain and set aside.
Brown meat with onion in large skillet; drain. Season with salt and pepper, if desired. Stir in undrained tomatoes, ketchup, pasta and crumbled American cheese slices. Mix thoroughly and heat through.
Top with cheddar cheese and sprinkle crumbled bacon over all. Makes 4 servings.
Note: You can also use a can of diced tomatoes and add just a dash of your own spices.
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