Skip the bun with this take on a fast food classic – It may be called impossible but it’s possibly the BEST casserole ever
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Check out what my friends at Spend with Pennies had to say about this Impossible Bacon Cheeseburger Casserole:
Tried this tonight. It was DELICIOUS!!! LOVED IT~~Definitely going into my Keeper file of favorite recipes. I even made my own pie crust for the first time and was so happy how it turned out.
It’s in my keep file too! The entire family loved it. I served all the typical burger toppings on the side. I also used ground turkey instead of beef, just personal preference. Regardless, it was a hit and I love making it with a prepared pie crust… saves time!
Ingredients
1 uncooked pie crust (store bought or prepared)
1 pound lean ground beef
1 onion, chopped
5 slices raw Thorn Apple Valley bacon, chopped
⅓ cup Progresso panko bread crumbs
1 teaspoon yellow mustard
3 tablespoons Kraft barbecue sauce
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
½ teaspoon McCormick black pepper
2 cups Kraft shredded cheddar cheese
1 Eggland’s Best egg
¼ cup McArthur milk
Directions
Preheat oven to 400 degrees.
Brown ground beef, onion and Thorn Apple Valley bacon until no pink remains. Drain well. Remove from heat and stir in Progresso bread crumbs, mustard, Kraft barbecue sauce, ketchup, Worcestershire and pepper. Place mixture in prepared pie crust.
In a small bowl, combine Kraft cheese, TruMoo milk and egg. Spread over meat mixture.
Cover the edges of the pie crust with foil or a pie shield to prevent over browning. Bake 15 minutes, remove foil and bake about an additional 15 minutes.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: You can put the pickles right in the dish, or omit them and serve them on the side.
Thank you to Spend with Pennies for this awesome recipe!
42 Comments
I bake the pie shells first then only bake for 15 minutes. The crust does not sog out this way.
THX FOR THIS INFORMATION
thank you for the heads-up!
thanks, I was wondering about that.
I will try this, but no BBQ sauce. Also I only buy free range eggs, but I don’t think brand should be an issue.
ty doing it today and doing it the same as Leonda Otis bake 15 minutes first then add the ingredients…good idea..
leave out panko, and don’t use a shell, makes a great low carb dish 🙂
Wish you had a better web page to get these recipes in! I hate going from page to page, let’s just get down to business!
Do you have to use TruMoo milk? Won’t any milk do ?
what is tru moo? just a brand?
All her ingrediences are promoting brand names as well as the exact items she uses. You can use whichever brands you like best. It won’t make much difference if any at all.
Local brand. Must be paid to advertise for them.
Nope, not at all. Using brands in our recipes often helps search results.
Why won’t your recipes print? Why don’t you have a printer friendly option for your recipes?
Copy and paste the recipe into a word document and print 🙂 We are currently working on making a better print option to better serve our amazing readers 🙂 Thanks for your patience!
I left my comment on the other post that follows
I wish your recipes were more user friendly. I refuse to travel from page to page to page to get ANY recipe. They look so good, but I’ll never know.
We refuse to travel from page to page to page to page, too! That would cost soooo much in gas money. Thank goodness our website doesn’t require you to do that. You click on the red “next” link at the bottom of the first page and voila! There’s the recipe. Have a glorious day, Shirley.
it is a bit of an annoyance having to click on the “next page”, but not something that will prevent me from getting some amazing recipes I’ve gotten from your site. I love to cook and experiment – sometimes I put my own spin on recipes.
thank you for taking the time to post your recipes. much appreciated.
Judy
Manitoba, Canada
Thank you for your kind words, Judy 🙂
I just skip past the first page and right to the recipe. it isn’t rocket science and IF you do not have time to click on the next page then I would really rethink my life as it might be a little too fast paced. Life is too short to worry about the little things. Cooking is an enjoyment to me. Relaxing thing I do from my heart for my family.
Agreed Nanaof5!
Thank you for sharing this recipe. We all appreciate your time and effort. I am going to be trying it out soon.. 🙂
Thank you, Tressa 🙂
how can I share JUST the recipe not the site on fb?
Copy and paste?
I have made this a few times. My crust never got soggy even with doubling up on the filling mixture. (I wanted more filling).
Sure wish there was a print option!
I HEARD LESS WHINING IN THE 50+YEAR I WAS A DEMICRAT BUT THE DUMMYCRATS HAVE DONE MORE WHINING AND CRYING IN THE TIME PRESIDENT TRUMP HAS BEEN IN OFFICE
THAN THE WHOLE 50+ YEARS I WAS A DEMICRAT. IWENT INDIPENT. IN 2008 WHEN THE
DUMMIES WENT MUSLIM . THEY ARE NOT TRUE DEM. ANY MORE!
what does any of that have to do with this recipe, Henry? I mean really….go troll om another site
I copy and paste to my Notepad. Eliminates having all the spaces and pictures. I can edit it.
I love your recipes! But…..too many for just us two that are too good!
Doesn’t stop me from making sure I have all the ingredients on hand..just in case….lol
Keep giving us these fabulous easy to do recipes Jessica. A little inconvenience for free recipes, can’t complain.
Henry Sizemore Jr….Go play on the yellow line.
I do love your recipes and the time you put into sharing them – however, what I don’t care for are all of the brand names used. I am assuming you are paid something for each recipe you post that includes the brands? Many of these brands are not available to everyone. I notice many times people ask for clarification. this recipe is a case in point — someone wanted to know what is trumoo milk. No one answered her question. And WHERE would we go to use a brand name to search for any of these recipes? If I found wherever that site is and I typed in **Land o Lakes* butter, what exactly would come up.
And yes, there is some ridiculous complaining going on. But that doesn’t mean others have to cop an attitude about the complaints. IGNORE them, just as I am certain you will ignore this.
good for you
To print I just highlight the recipe and print. If the name of the recipe name does not show up I just write it on the printed page.
I click on Print but just print page 2. That usually gives me the complete recipe.
I omit the pie shell in all quiche recipes – who needs the extra calories and they are always soggy if left over. Just spray or grease the pan well. I also use ground turkey instead of beef – less fat and calories.
On the recipe page try using (Control P) to print. I don’t have any problems doing this and only get the recipe.
I enjoy many of your recipes. I just go to page two and click on red to recipe, takes two seconds so don’t know why all the silly complaints. As far as brands to use, it is just common sense that this paves/pays your way to get the recipes to us and that any brand can be used. Keep them coming, my family receives many on their plates.
jessicafaidley, no complaints here on you using brand names, but isn’t TruMoo just chocolate milk? I just want to clarify that your recipe does not include chocolate milk. 🙂 I mean TruMoo is definitely my favorite chocolate milk, but not sure I wanna pour it over my burger. 😉
Hi, Sandy! Yes, TrooMoo is a flavored milk. We are in the process of deleting this brand out of our system. It was used by mistake 🙂
Jessica..Can I use Grands Jr. biscuits rather than piecrust??..
I don’t see why not. Obviously, the texture will be a bit different but it’ll still turn out good. Let me know 🙂