If you’re serving picky eaters, you may get tired of making the same staple recipes over and over. This clever casserole is a perfect solution: crowd-pleasing cheeseburger flavor in a rut-breaking casserole. The dish comes together in about an hour and uses only one pan for easy cleanup.
My take on cheeseburger casserole includes a sprinkling of dill and a garnish of minced pickle for a flavor reminiscent of a Big Mac. You can use any pickle variety you like; I’m a fan of both dill and gherkins.
One-Pot Cheeseburger Casserole
1 hour, 5 minutes
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 12-ounce box rotini pasta
2 cups chicken broth
4 green onions, thinly sliced, 1/4 cup dark tops reserved
2 cloves garlic, minced
2 14-ounce cans diced tomatoes
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon dried dill
2 cups shredded cheddar cheese
1 to 2 pickles, minced
Preheat your oven to 425 degrees Fahrenheit.
Add ground beef, salt and pepper to the bottom of a greased 9-by-13-inch casserole dish. Stir in seasoning, then bake for 25 minutes. Remove from the oven and drain fat from the beef until about 1 tablespoon remains.
Dump in the dry pasta and spread evenly over the beef.
In a large bowl, mix chicken broth, onion (except for reserved tops), garlic, diced tomatoes, ketchup, mustard, Worcestershire sauce, celery salt and dill.
Pour broth mixture over noodles, making sure that the pasta is just submerged in the liquid; remove some broth or add some water if necessary.
Top the casserole with shredded cheddar cheese before placing in the preheated oven. Cook for 30 minutes, or until the pasta is tender. Top with reserved green onion and sprinkle with pickle.
Pro tip: For a creamier sauce, cut chicken broth down to 1 1/2 cups and mix in 1/2 cup of cream cheese.