Cheeseburger Noodles
Savory cheeseburger-style beef, tossed in an herby tomato sauce that’s loaded with pasta and cheese. Everything cooks together in one skillet (including the noodles), so flavor is off the charts! Plus, this mind-blowing meal is ready in about 30 minutes.
I seasoned the sauce with a little ketchup and mustard for the ultimate cheeseburger experience! Feel free to customize the dish as you see fit. I used ketchup and Dijon mustard, but you an also use tomato paste instead of ketchup, yellow mustard instead of Dijon, and so on. You can also add relish at the end!
You can make this dish with ground chicken, ground, turkey, and ground pork too. For a vegetarian dish, use your favorite meat-free burgers and break the patties into smaller pieces in the skillet. Give the pieces a quick sauté before adding the parsley, garlic, powder, and onion powder.
I made this dish with yolk-free egg noodles because they’re lighter than traditional egg noodles, which kept the dish from being overly heavy. As the pasta simmered in the sauce, the noodles softened and wove in and out of the beef mixture like scrumptious little waves. That said, you can use any pasta variety and/or shape you want.
Cheeseburger Noodles
Ingredients
- 1 pound lean ground beef
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 2 1/2 cups beef broth
- 3 cups tomato sauce
- 2 tablespoons ketchup
- 1 teaspoon Dijon mustard
- 4 cups egg noodles or yolk-free egg noodles, about 6 ounces
- 3 cups baby spinach leaves
- 1 cup shredded cheddar cheese, or Mexican cheese blend, or a blend of cheddar and mozzarella cheeses
Equipment
Instructions
- Brown the beef in a large stock pot or saucepan, breaking up the meat as it cooks. Add the parsley, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until fragrant.
- Add the broth, tomato sauce, ketchup, and mustard and bring to a low boil. Add the egg noodles, partially cover the pan, and cook for 10 minutes, until the noodles are tender, stirring frequently and reducing the temperature as necessary to keep the sauce at a low boil.
- Fold in the spinach and cook for 1 to 2 minutes, until the leaves wilt. Fold in the cheese. Season to taste with salt and black pepper and serve.