My, my, how things have changed.
My old roommate visited me (and a bunch of other people in the NYC area) this past weekend. Now, I don't usually go out and party as much as I did when I first moved to this area a few years ago, but seriously, I could not handle all the events and all the drinks of last weekend. Note that by "all the drinks", I'm talking about two per day, for three days in a row. I can't hold my liquor anymore. And I get tired so easily! Ugh.
Sooo, it looks as if I'm that girl now. Well, not exactly that girl because that would imply that I got wasted and embarrassed myself. I chose the classy way out by just downing as much water as possible after my second drink. Let's just say that it was an eye-opening weekend. I learned something about myself for sure.
What I also ended up (re)learning this weekend is that I love cheeseburgers. I hardly ever order them when I go out to eat but when I whipped up this cheeseburger casserole, I fell in love all over again. Aren't cheeseburgers a necessity during the summer? It is super quick and easy to make this casserole and there is no actual grilling involved. That's a must for me, seeing as my only direct access route to the outdoors is via my fire escape. The Hoboken police generally frown upon grilling on those...
One Pot Cheeseburger Casserole
very slightly adapted from Damn Delicious
makes 8-10 servings
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 28 ounce can diced tomatoes, undrained
- 8 ounce can tomato sauce
- 2 cups chicken broth
- 1/4 cup ketchup
- 2 teaspoons whole grain or dijon mustard
- 1 pound Rigatoni pasta
- 2 cups shredded cheddar cheese
- 1 Roma tomato, diced
- 4 - 6 green onions, sliced
1) Heat the olive oil in a large stockpot or skillet over medium high heat. If using a skillet, make sure all the pasta will fit into the pan.
2) Add in the ground beef and onion. Cook everything until the beef has browned, making sure to crumble the beef as it cooks. Season the mixture with salt and pepper, to taste. Drain any excess fat, if present.
3) Stir in the tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water.
4) Bring everything to a boil and allow to boil until the pasta is cooked through, about 13 - 16 minutes, stirring every few minutes. (If you find the casserole to be getting too thick and the pasta is not yet done, cover the pot and reduce the heat so that the casserole comes to a simmer. Allow to simmer until the pasta is done.)
5) Remove the casserole from the heat. Top with the cheese and cover until the cheese has melted.
6) Serve immediately, garnished with the tomato and green onions.