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The Cozy Casserole You Didn’t Know You Needed
Y’all ever have one of those nights where you’re too tired to make burgers, but still craving that juicy, cheesy, mustard-and-onion goodness? That was me last Thursday. Long day, empty fridge, and two hungry boys asking, “What’s for dinner, Mama?”
Well, I looked around, saw some ground beef, half a bag of shredded cheese, and that trusty yellow box of Bisquick. And just like that, I remembered an old recipe from my Aunt Clara — the queen of potluck miracles — and bam, Cheeseburger Pie it was. The second it hit the table, the boys stopped asking questions and started asking for seconds. That’s how you know it’s a keeper.
Why This Pie Works (Even If It Sounds a Little Odd)
Okay, I get it — “cheeseburger pie” sounds a little funny at first. But trust me, once you try it, you’ll be putting this in your regular rotation.
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Tastes like a burger, eats like a casserole — no grill, no flipping, no grease splatter.
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Quick to throw together — perfect for those “what do I even make tonight” days.
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Comforting and nostalgic — reminds me of those retro ’70s church cookbook meals.
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Easy to customize — got picky eaters? This one’s flexible.
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Great for leftovers — if there are any!
What You’ll Need From the Pantry (and a Few Swaps)
Let’s keep it simple, but flavorful.
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Ground beef (1 lb): 80/20 gives the best flavor, but lean works too. Or hey, swap in ground turkey or even lentils if you’re going meatless.
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Onion (1 small, chopped): Yellow, white, sweet — doesn’t matter. Just don’t skip it.
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Salt & pepper: No need to get fancy here.
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Worcestershire sauce (1 tbsp): Gives it that little punch of savory magic. Soy sauce works in a pinch.
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Ketchup (1 tbsp): Just a hint to round out the flavor — or use BBQ sauce if you’re feeling bold.
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Shredded cheddar (1 cup): Sharp cheddar melts beautifully. Colby jack’s great too.
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Milk (½ cup): Any kind works. I’ve even used half-and-half before.
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Eggs (2 large): Holds the topping together like a champ.
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Bisquick (½ cup): Makes that biscuit-y crust. If you’re the homemade mix type, bless you.
Step-by-Step — Because It’s Easier Than You Think
Alright sugar, here’s how it all comes together:
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Get that oven hot — 400°F, set it and forget it while you prep.
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Brown your beef and onion in a skillet over medium heat. No pink left? Drain that fat and move on.
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Season it up with salt, pepper, Worcestershire, and ketchup. Stir till it smells amazing.
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Scoop it into a 9-inch pie plate and spread it out like you would a shepherd’s pie.
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Sprinkle the cheddar evenly over the beef. This is the gooey glue holding it all together.
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Whisk together milk, eggs, and Bisquick in a bowl until it’s nice and smooth.
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Pour that mix right over the top, trying to cover all the cheese.
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Bake for 25–30 minutes until golden brown and puffy on top. Knife comes out clean? It’s done.
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Let it sit for 5–10 minutes before slicing. It holds together better — and nobody burns their tongue.
Mix It Up, Y’all
This pie is easy to riff on depending on your mood — or what’s in the fridge.
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Tex-Mex style: Add taco seasoning, swap cheddar for a Mexican blend, and serve with salsa and sour cream.
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BBQ twist: Use BBQ sauce instead of ketchup, and toss in a handful of caramelized onions.
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Breakfast version: Use breakfast sausage instead of beef, and add a little cooked potato.
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Crust switch: Don’t love Bisquick? Use puff pastry, pie crust, or even a crescent roll sheet.
What to Serve With Cheeseburger Pie (Because It’s Rich, Y’all)
It’s hearty on its own, but here are some easy sides that round it out just right:
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Simple green salad with a sharp vinaigrette
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Southern coleslaw for crunch and tang
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Pickle spears — sounds weird, but the acidity cuts the richness like a dream
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Oven fries or tots — because sometimes you just want to feel like you’re at the diner
Leftovers? Oh Honey, Yes.
This pie actually tastes better the next day — I swear.
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To store: Cover it up and pop it in the fridge for 3–4 days.
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To reheat: 350°F oven for 10–15 minutes, or a minute or two in the microwave if you’re short on time.
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To freeze: Slice, wrap individually, and freeze. Reheat straight from frozen in the oven.
Before You Go…
There’s something real comforting about this dish. It’s humble, it’s hearty, and it makes people happy — what more could you ask for from a Tuesday night meal? It might not be the prettiest thing on the table, but I’ll tell you what: it gets eaten fast.
So if you make this Southern Style Cheeseburger Pie, drop me a comment or shoot me a message. Let me know how your crew liked it — or how you made it your own. That’s the fun part, after all.
Stay cozy and well-fed,
Southern Style Cheeseburger Pie
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 large eggs
- 1/2 cup Bisquick mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is tender. Drain any excess fat.
- Stir in the salt, black pepper, Worcestershire sauce, and ketchup. Mix well.
- Transfer the beef mixture into a 9-inch pie plate and spread it evenly.
- Sprinkle the shredded cheddar cheese over the beef mixture.
- In a medium bowl, whisk together the milk, eggs, and Bisquick mix until smooth.
- Pour the Bisquick mixture over the beef and cheese in the pie plate.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Allow the pie to cool for a few minutes before slicing and serving.
Notes
Nutrition