Cheeseburger Casserole

We have survived our first week back to school!  Our relaxing summer afternoons have been replaced by preschool pick-up, tired children, and a mom who is emptying school bags, trying to fold laundry, provide some after school fun, and cook a healthy and delicious meal for dinner.  Now that my kids are back to school, I am looking for meals that are easy to make that are still kid-friendly and delicious.  Today, I am going to share a fun twist our summer favorite, “the cheeseburger”.

Despite the heat wave that we have had this week, I know that fall is just around the corner.  Halloween items are lining store shelves, back to school sales all feature the latest fall fashions, and the infamous “pumpkin” drinks are hitting the local coffee shops. The recipe I am sharing with you today is a quick casserole dish that provides all the flavors of the all-american summer favorite, the cheeseburger:  ketchup, mustard, cheese, pickles, and hamburger buns, but put a “fall twist” on it by turning it into a hot and toasty casserole!  This casserole is quick to make and is the perfect one-dish solution to feeding your family on a busy night.  With two adults and two kids, this dish made enough to have leftovers one more night as well!

Most (or all) of the ingredients can be found in your refrigerator or pantry, no special shopping needed, which is great for this mom who never ventures out during rush hour traffic with three little kids to grab a missing ingredient.  Some of the simple ingredients needed are:  dill pickles, shredded cheddar cheese, ground beef, and Country Crock spread. We often have Country Crock in our refrigerator, in addition to butter, because it is easy to spread on toast (even my four year old spread it on his own bread!) and is a healthier alternative to butter.  Country Crock spread contains no partially hydrogenated oils, contains no cholesterol, has 70% less fat than butter per serving, and has 30% fewer calories than butter per serving.

Ingredients:

• 12 ounces of rotini pasta
• 2 Tbsp of vegetable oil
• 1/2 yellow onion, diced
• 1 pound of ground beef
• 1 tsp of salt
• 1/4 tsp of pepper
• 1 can of diced tomatoes (28 ounces)
• 2 Tbsp of dijon mustard
• 4 hamburger buns
• 4 Tbsp of Country Crock spread
• 1/4 tsp of garlic powder
• 8 ounces of shredded cheddar cheese
• 1/2-1 cup of chopped dill pickles

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 inch baking dish with cooking spray.
3. Cook the pasta according to package directions and drain.
4. In a large skillet, heat the oil over medium heat.  Add the diced onion and sauté for four minutes.
5. Add the ground beef to skillet and cook until browned.  Add salt and pepper (to taste).  Add the can of diced tomatoes and dijon mustard.  Stir and cook for about five minutes on low heat to let sauce thicken.
6. While sauce is simmering, now it’s time to make the homemade breadcrumbs that will top the casserole.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.