Description
A hearty and simple one pot cheeseburger casserole combining ground beef, rotini pasta, and a savory tomato-based sauce, topped with melted cheddar cheese and fresh garnishes. Perfect for a quick and comforting family dinner with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 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 (8-ounce) can tomato sauce
- 2 cups chicken broth
- ¼ cup ketchup
- 1 tablespoon Dijon mustard
- 1 pound rotini pasta
- 2 cups shredded cheddar cheese
- 1 Roma tomato, diced (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Cook the Beef and Onions: Heat olive oil in a large pot over medium-high heat. Add the ground beef and diced onion. Cook, stirring frequently, until the beef is browned and crumbled and the onions are softened, about 3-5 minutes. Season with kosher salt and freshly ground black pepper to taste. Drain any excess fat from the pot.
- Add the Sauce Ingredients and Pasta: Stir in the undrained diced tomatoes, tomato sauce, chicken broth, ketchup, Dijon mustard, rotini pasta, and add 2 cups of water. Mix well to combine all ingredients.
- Simmer the Casserole: Bring the mixture to a boil. Then, cover the pot, reduce the heat to low, and let it simmer. Cook until the pasta is tender and has absorbed most of the liquid, about 13-16 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
- Add Cheese and Melt: Remove the pot from heat. Evenly sprinkle shredded cheddar cheese on top. Cover again and let it stand for 2 minutes, allowing the cheese to melt thoroughly into the casserole.
- Garnish and Serve: Serve the casserole garnished with the diced Roma tomato and sliced green onions for added freshness and flavor.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner version.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or red pepper flakes when cooking the beef.
- Use gluten-free pasta to make this recipe gluten free.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered on the stovetop or microwave.
- For a vegetarian version, replace ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
