Description
This One Pot Cheeseburger Casserole is a hearty, comforting dish combining ground beef, pasta, and a rich tomato sauce with melted cheddar cheese. Made entirely in one pot, it’s an easy and satisfying meal perfect for busy weeknights.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 ½ pounds ground beef
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 (28-ounce) can diced tomatoes, undrained
- 1 Roma tomato, diced (for garnish)
- 2 green onions, sliced (for garnish)
Liquids and Sauces
- 1 (8-ounce) can tomato sauce
- 2 cups chicken broth
- ¼ cup ketchup
- 1 tablespoon Dijon mustard
- 2 cups water
Pasta and Cheese
- 1 pound rotini pasta
- 2 cups shredded cheddar cheese
Instructions
- Brown the beef and onion: Heat olive oil in a large pot over medium-high heat. Add ground beef and diced onion. Cook until the beef is browned and crumbled, about 3-5 minutes. Season with salt and pepper to taste. Drain any excess fat from the pot.
- Add remaining ingredients: Stir in the can of diced tomatoes (with juice), tomato sauce, chicken broth, ketchup, Dijon mustard, rotini pasta, and 2 cups of water. Mix everything well.
- Simmer the casserole: Bring the mixture to a boil. Once boiling, cover the pot, reduce heat to a simmer, and cook until the pasta is tender, about 13-16 minutes. Stir occasionally to prevent sticking.
- Add cheese and melt: Remove the pot from heat. Sprinkle shredded cheddar cheese evenly over the top, then cover and let it stand for 2 minutes, allowing the cheese to melt.
- Garnish and serve: Serve the casserole garnished with the diced Roma tomato and sliced green onions for a fresh finish.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust seasoning with salt and pepper according to taste.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Add a pinch of red pepper flakes for a bit of heat if desired.
