My husband and I generally share dinner duty with him cooking about half the time. I tend to cook more in the cooler months and he cooks more during grilling season but it all evens out in the end. I realize that I am a lucky girl to get some help in the kitchen and I am grateful. So while my husband was away for a few days on a business trip I was ready for something easy to feed the kids by the end of it. Something quick and easy that they wouldn’t turn their noses up at would also be nice.
I turned to my Pinterest boards to find some inspiration when I came across a recipe that I saved a few months ago for Cheeseburger Casserole. Perfect! Evidently I am the one pot queen in our house so this is exactly the kind of thing that I was looking for. I surveyed my pantry and got to work on making this recipe my own.
First things first. Chop up some onion, red or yellow doesn’t matter. I like red onion on my burgers so red onion it is. Start to brown your ground beef the add the onions; cook until the meat is browned and the onions are fragrant and translucent.
When the beef and onions are cooked add a clove or two of minced fresh garlic and about a teaspoon and a half of grill seasoning. I used Worcestershire Peppercorn, but Montreal Steak is another good choice.
Once your spices are mixed in it’s time to add some diced tomatoes and tomato sauce, ketchup, mustard (whatever kind you like, I used plain yellow), and a few shakes of Worcestershire sauce. I probably used about a teaspoon.
Throw in a pound of pasta, stir it into your sauce and let it simmer. Exactly how long will depend on your choice of pasta. I used penne and it took about 25 minutes to soften but rotini, shells, or elbows may take closer to 15 minutes.
Once your pasta is soft then it’s time for the cheese. Mmmm. Cheese makes everything better, doesn’t it? I used two cups of Monterey Jack because it’s what I had in the fridge, but you could use Cheddar, Swiss, whatever you feel like. Let the cheese sit for a few minutes then stir it in.
What else goes great on a cheeseburger? Onion, tomato, and pickles. You are only limited by your imagination with the toppings. Next time I make this I may even add a fried egg on top because a cheeseburger with a fried egg is absolutely amazing. Trust me.
Put your toppings on, mix them in and enjoy. It really is like a cheeseburger in a bowl. My kids adored this meal and The Husband may be jealous that he missed it. My teenager told me to be sure that I keep this recipe. Yes, dear.
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 red, or yellow onion, diced
- 2 garlic cloves, minced
- 1 1/2 tsp Worcestershire Peppercorn grill seasoning, or Montreal Steak
- salt and course ground black pepper, to taste
- 1 28 oz can diced tomatoes, undrained
- 1 8 oz can tomato sauce
- 2 cups chicken or vegetable broth
- 1 tsp Worcestershire sauce
- 1/4 cup ketchup
- 2 teaspoons yellow mustard, or the mustard of your choice
- 1 pound penne pasta
- 2 cups shredded Monterey Jack cheese, or the cheese of your choice
- 1 Roma tomato, diced
- 2 green onions, sliced
- 1-2 pickles, diced
- Heat olive oil in a large pot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned and onions are transluscent.
- Add minced garlic and grill seasoning, stir to combine. Drain excess fat.
- Stir in diced tomatoes, tomato sauce, chicken broth, ketchup, mustard, Worcestershire sauce, pasta and 2 cups of broth.
- Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 20-25 minutes.
- Remove from heat and top with cheese the stir to combine. Season with salt and pepper to taste.
- Garnished with tomato, pickle, and green onions. (be creative with your garnish if you want).
Adapted from Damn Delicious