Cheeseburger Casserole
If you love a classic cheeseburger with all the fixings, you’ll love this family-friendly cheeseburger casserole. Rotini pasta picks up all the flavors of this comforting dish, but any shape pasta you have in your pantry will work well. We love the crunch shredded fresh lettuce offers, but feel free to mix it up with another green like spinach or kale, or top your casserole with Swiss cheese and sautéed mushrooms for a different spin.
INGREDIENTS :
- 8 ounces whole-wheat rotini
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 1 pound lean ground beef
- 1 15-ounce can no-salt-added petite diced tomatoes
- 2 tablespoons dill relish plus 1 teaspoon, divided
- 2 tablespoons ketchup, divided
- 1 tablespoon prepared yellow mustard
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup shredded Cheddar cheese
- 3 tablespoons mayonnaise
- 1 1/2 cups shredded iceberg or romaine lettuce
DIRECTION:
- Bring a large pot of water to a boil. Add rotini and cook according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring, until no longer pink, about 7 minutes. Stir in tomatoes and their juices, 2 tablespoons relish, 1 tablespoon ketchup, mustard, salt and pepper; bring to a simmer and cook, stirring, until the liquid has reduced by half, about 3 minutes. Stir in the rotini, then sprinkle with cheese. Remove from heat, cover and let stand until the cheese has melted, about 5 minutes.
- Meanwhile, stir mayonnaise and the remaining 1 tablespoon ketchup and 1 teaspoon relish together in a small bowl.
- Serve the casserole sprinkled with lettuce and drizzled with the sauce.
