This hearty casserole boasts all the classic flavors of a cheeseburger in one pan. If you aren’t serving a crowd, you can halve this recipe and serve it in an 8×8 pan. I like to use chickpea pasta for this dish, but you can use any type you prefer.
To make this #dinnerdoneby9am I fully assemble the casserole in the morning, refrigerate all day, then bake just prior to serving.
-1 Tbsp olive oil
-2 lbs ground beef
-1 (29 oz) can petite diced tomatoes
-4 Tbsp Worcestershire Sauce
-4 Tbsp yellow mustard
-1 Tbsp sugar or honey
-2 tsp salt
-1/2 tsp pepper
-6 oz penne or rotini pasta, cooked al dente according to package directions
-10 slices american cheese
-toppings of your choice: ketchup, mustard, chopped pickles, sliced red onion, chopped tomatoes, shredded lettuce and/or crumbled bacon
Heat oil in a large pan, over medium heat. Add beef, cook, breaking up with a wooden spoon, until beef is cooked through (about 10-15 minutes). Drain fat from beef and return to pan. Add diced tomatoes, Worcestershire, mustard, sugar/honey, salt and pepper. Simmer 5 minutes. Remove from heat, stir in cooked pasta, then spread the mixture into a greased 13×9 dish. Layer the cheese slices across the top, then bake at 350 for 20 minutes. Sprinkle with desired toppings, then serve.
