One Pot Cheeseburger Casserole
A stovetop beef and macaroni dish with a tangy tomato sauce and two kinds of melted cheese, all cooked in one pot.
Equipment
- Large Dutch oven or deep skillet
- Wooden spoon
- Box grater
- Meat thermometer
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 yellow onion chopped
- 1 small carrot chopped, optional
- 1 celery stalk chopped, optional
- 1 lb ground beef 90 percent lean
- 12 oz dried elbow macaroni uncooked
- ½ cup frozen corn optional
- 2 cup low sodium chicken broth
- 1 tbsp hot sauce
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 28 oz crushed tomatoes from a can
- 2 tbsp tomato paste
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 ½ cup shredded sharp cheddar cheese plus up to 1/2 cup more, optional
- 1 cup shredded mozzarella cheese for topping
- 1 green onion sliced, for garnish
Instructions
Cooking
- Saute the base. Warm the oil in a Dutch oven over medium high heat, cook the onion and garlic 1 minute, then add the carrot and celery for 3 minutes.
- Brown the beef. Add the beef on high heat and break it up. Cook 3 to 4 minutes until no pink remains and it reaches 160 degrees F.
- Add liquids and pasta. Stir in the broth, tomatoes, paste, corn, hot sauce, spices, salt, and pepper, then the macaroni.
- Simmer. Cover and cook over medium low heat for 10 to 12 minutes, stirring now and then, until the pasta is tender and saucy.
- Melt the cheese. Stir in the cheddar, top with mozzarella, cover for 2 minutes, then garnish with green onion.
Notes
Substitutions: Ground turkey can replace the beef. Small shells or rotini can replace the macaroni.
Tips: Stir now and then and add a splash of broth if the pan gets dry.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165 degrees F.