I think it is interesting to look at who "invented" the recipe. In this case, the recipe I used was from damndelicious.com. After I made the recipe and was saving it as a "keeper" in my Evernote account, I noticed that website "adapted" it from number-2-pencil.com.
NOTE: Sharon asked about the size of my skillet. I used a new Lodge. It is a #10 and measures 12 inches across. I think it is two inches deep.
Here is the full recipe for the cheeseburger casserole I posted pictures of the other day (from Damn Delicious):
Ingredients:
* •1 tablespoon olive oil
* •1 1/2 pounds ground beef
* •1 onion, diced
* •Kosher salt and freshly ground black pepper, to taste
* •1 (28-ounce) can diced tomatoes, undrained
* •1 (8-ounce) can tomato sauce
* •2 cups chicken broth
* •1/4 cup ketchup
* •1 tablespoon Dijon mustard
* •1 pound rotini pasta
* •2 cups shredded cheddar cheese
* •1 Roma tomato, diced
* •2 green onions, sliced
Directions:
1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
2. Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
3. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
4. Serve immediately, garnished with tomato and green onions, if desired.
CHANGES I MADE:
- I did not add the two cups of water (or at least I have no memory of doing it.) because the pan was already full to the top and had plenty of liquid in it for the pasta to cook in.
- I added a healthy pinch of red pepper flakes when browning the meat.
HERE IS A LINK TO THE RECIPE THE ABOVE RECIPE WAS ADAPTED FROM:
http://www.number-2-pencil.com/2013/06/26/one-pot-cheeseburger-casserole/
- I noticed this recipe used canned whole tomatoes and cut them up. The recipe I used called for a can of diced tomatoes. I think diced is the way to go.
- The original recipe stirs in a cup of cheese and pours the other over the top. I put both cups on top. Next time I'll stir one in. That sounds better.
- The original recipe has pickles on the ingredient list. I thought about adding some to mine as a garnish to give it more of a "cheeseburger" look, but I didn't think of it while shopping and didn't have any sliced pickles in the frigidaire. I think if you were making this for kids, the pickles would be a nice touch.
NOTE: Sharon asked about the size of my skillet. I used a new Lodge. It is a #10 and measures 12 inches across. I think it is two inches deep.
Here is the full recipe for the cheeseburger casserole I posted pictures of the other day (from Damn Delicious):
Ingredients:
* •1 tablespoon olive oil
* •1 1/2 pounds ground beef
* •1 onion, diced
* •Kosher salt and freshly ground black pepper, to taste
* •1 (28-ounce) can diced tomatoes, undrained
* •1 (8-ounce) can tomato sauce
* •2 cups chicken broth
* •1/4 cup ketchup
* •1 tablespoon Dijon mustard
* •1 pound rotini pasta
* •2 cups shredded cheddar cheese
* •1 Roma tomato, diced
* •2 green onions, sliced
Directions:
1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
2. Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
3. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
4. Serve immediately, garnished with tomato and green onions, if desired.
CHANGES I MADE:
- I did not add the two cups of water (or at least I have no memory of doing it.) because the pan was already full to the top and had plenty of liquid in it for the pasta to cook in.
- I added a healthy pinch of red pepper flakes when browning the meat.
HERE IS A LINK TO THE RECIPE THE ABOVE RECIPE WAS ADAPTED FROM:
http://www.number-2-pencil.com/2013/06/26/one-pot-cheeseburger-casserole/
- I noticed this recipe used canned whole tomatoes and cut them up. The recipe I used called for a can of diced tomatoes. I think diced is the way to go.
- The original recipe stirs in a cup of cheese and pours the other over the top. I put both cups on top. Next time I'll stir one in. That sounds better.
- The original recipe has pickles on the ingredient list. I thought about adding some to mine as a garnish to give it more of a "cheeseburger" look, but I didn't think of it while shopping and didn't have any sliced pickles in the frigidaire. I think if you were making this for kids, the pickles would be a nice touch.
