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Drain excess fat. Stir in salt, garlic powder and Worchestershire sauce and then spread in pie plate. Sprinkle the shredded cheese on top of the beef. In a small bowl, whisk together the milk, eggs and Bisquick; whisk until smooth. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean. Cheeseburger in Paradise.

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Heat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray. In a large skillet, cook the ground beef and onion until the beef is browned and the onion is translucent. If necessary, drain the excess grease from the skillet. Spread the beef mixture in the bottom of the pie plate.

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Method. Preheat the oven to 400°F. Put a large pot of salted water on to boil (1 tablespoon salt for every 2 quarts of water). Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, stirring occasionally, about 9 to 11 minutes, until mostly cooked through but still a bit firm to the bite.

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How to make Cheeseburger Casserole Hotdish. Preheat oven to 350 and grease a 9×13 baking dish with nonstick cooking spray. Set baking dish with cooking spray aside. In a large skillet, add ground beef, onion, Worcestershire sauce and garlic powder to a skillet. Heat meat mixture on medium-high heat, frequently stirring until meat is browned.

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Heat oven to 400°F. Spray a 9 inch pie plate with non-stick cooking spray. Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and worcester sauce and then spread in pie plate. Next, sprinkle the shredded cheese on top of the beef.

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Paradise Island Dressing. Place ½ cup mayonnaise, ¼ cup ketchup, 2 Tbsp pickle relish, 2 Tbsp fresh lime juice (plus more, if needed) and ½ tsp kosher salt (plus more, if needed) together in a.

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Spread meat mixture into greased pan. Then sprinkle shredded cheddar cheese on top of the beef mixture. In a small bowl, whisk together the milk, eggs, and Bisquick. Try to get out as many lumps as possible. Pour Bisquick mixture on top of meat mixture. Bake in oven for 25 minutes or until a toothpick comes out clean.

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Brown the ground beef with the onions in a large skillet over medium high heat until cooked through, about 4 to 6 minutes. Add the garlic and cook another minute or two, stirring frequently. Stir in the ketchup, dijon mustard and relish, mixing thoroughly. Cook for an additional 1 to 2 minutes or until fragrant.

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Grill the burgers on the Big Green Egg at about 500 degrees until the burgers are done to your liking. For me, this was about 3 minutes per side. When you remove them from the grill, place them in a casserole and put the cheese on top, then melt the cheese on the burgers in a 350 degree oven for about 5 minutes.

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INGREDIENTS: 1 lb lean ground beef 1 large onion; chopped 1/2 teaspoon seasoned salt 1/2 teaspoon garlic powder 1 dash worcester sauce 1 cup cheddar cheese; shredded

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Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix.

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Cook, whisking constantly, until thickened and bubbly, about 5 minutes. Reduce to low heat. Whisk in the mustard, grilling seasoning, Worcestershire, salt, and 2 cups of cheddar cheese, until melted and combined. Stir in the beef and macaroni. Transfer the mixture to a lightly greased 9x13-inch baking dish.

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1. Preheat the oven to 350 degrees Fahrenheit and grease a 2-quart baking dish with cooking spray. 2. Cook the beef and onions. This should take about 5-7 minutes. Break up the beef with a wooden spoon and keep stirring until it's evenly browned. 3. Add the rest of the ingredients.

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Preheat oven to 350 degrees F and lightly grease a 9×9″ baking dish. In a large skillet, cook ground beef and onion over medium-high heat until browned. Drain any excess fat if required. Stir in garlic, salt, mustard and pepper and cook 1 minute. Add tomatoes, ketchup and barbecue sauce.

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Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. In a bowl whisk together the mayo, yellow mustard, ketchup, vinegar, paprika, garlic powder, onion powder and pickle juice.

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Preheat oven to 400°F. Spray a 9-inch glass pie plate with cooking spray and set aside. In a skillet, brown and crumble the beef with the onion until meat is no longer pink, drain. Stir in the ketchup, mustard, and salt. Spread the beef mixture into the prepared pan. Top with cheese.