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One Pot Cheeseburger Casserole

  • 1 tablespoon of olive oil
  • 1 medium yellow onion, diced
  • pound of Copper Penny Farm ground beef
  • Salt and pepper, to taste
  • 1 (28-ounce) can of tomatoes (diced, crushed or whatever you have in your cabinet)
  • 1 (8-ounce) can of tomato sauce
  • 2 cups of chicken broth
  • 1/4 cup of ketchup
  • 1 tablespoon of Dijon mustard
  • 1 pound of rotini pasta
  • 2 cups of shredded cheddar cheese
  • Optional (for garnish):
    • Freshly diced tomato
    • Green onions
    • Pickles
    • Shredded lettuce
  1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat.  Add ground beef and onion and cook until beef is browned, making sure to crumble the beef as it cooks.  Season with salt and pepper to taste.  Drain excess fat.
    Stir in canned tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups of water.  Bring mixture to a boil.  Turn heat down, cover and let simmer for 13-16 minutes, or until pasta is tender.
  3. Remove from heat and top with shredded cheddar cheese.  Cover until the cheese has melted, about two minutes.
    Serve immediately, sprinkling with one or a combination of the garnishes, if desired.

Makes 8 servings.  (Less in our house, because everyone loves it so much.)

Adapted from No. 2 Pencil.

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