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Okay, so let me tell you a little something about this pie.
It’s not the kind of recipe that ends up in some glossy food magazine. It’s not plated with microgreens or drizzled in truffle oil. This pie is the kind of thing that shows up on your table when you’re tired, everyone’s hungry, and you just need something warm and filling that doesn’t require a trip to the store or a culinary degree.
And yet — it slaps. Every time.
I first had cheeseburger pie at a potluck. Somebody’s cousin brought it in one of those old glass Pyrex dishes with the faded floral pattern. It didn’t look like much. But then I took a bite — and wow. It was like eating a cheeseburger… in casserole form. Beefy, cheesy, just a little tangy from the ketchup and Worcestershire, and topped with a biscuit-like crust that soaks it all up? Come on. It’s home cooking with big “hug from your auntie” energy.
It’s the kind of dish you make on a Monday and eat again cold on Tuesday because it’s still that good.
Why You’ll Love This (Like, Actually)
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One skillet + one pie dish. Fewer dishes. Less drama.
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Classic cheeseburger flavor, but cozier. It’s like if a burger took a nap under a biscuit blanket.
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Kid-friendly, adult-approved. It disappears fast. Don’t blink.
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Done in under 45 minutes. Even if you’re moving slow.
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Customizable as heck. Got spicy kids? Add jalapeños. Got picky ones? Leave ’em out. This pie understands.
What You’ll Need (and what to do if you don’t have it)
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1 lb ground beef
80/20 works best — flavor matters. Turkey or chicken works too, just season it a little more. -
1 small onion, chopped
If you’ve got half a sad onion in your fridge, use that. Red, white, yellow — doesn’t matter. -
Salt + pepper
We’re not being precious. Just season it like you mean it. -
1 tbsp Worcestershire sauce
(or however you say it — I’m still not sure). Adds a deep, savory note that makes it taste “burger-y.” -
1 tbsp ketchup
It’s a little sweet, a little tangy — trust the process. -
1 cup shredded cheddar
Sharp is great. But honestly, if you’ve got a bag of “Mexican blend” or whatever’s left from taco night, it’s fine. -
2 eggs + ½ cup milk + ½ cup Bisquick
This trio turns into a magic biscuit-y top that pulls the whole thing together. No Bisquick? Google a homemade version — it’s just flour, baking powder, salt, and butter or shortening.
How to Make It (in the least complicated way possible)
1. Preheat your oven to 400°F
Turn it on now so you don’t forget. (I always forget.)
2. Brown the beef and onion
Skillet on medium heat. Toss the beef in with the chopped onion and let it cook down until the meat’s browned and the onions are soft. Drain the fat unless you like things greasy.
Now stir in the salt, pepper, Worcestershire, and ketchup. Give it a little taste — if it doesn’t make you think of a burger, add a tiny splash more ketchup.
3. Build your pie
Spoon that meaty goodness into a 9-inch pie dish. Spread it out evenly. Sprinkle the cheese right on top. No need to be dainty.
4. Make the biscuit batter
In a bowl, whisk the eggs, milk, and Bisquick until smooth. It should pour easily — kinda like pancake batter.
Pour that batter all over the top of the meat and cheese. It’ll spread out on its own. Don’t mess with it too much.
5. Bake until golden and glorious
Pop it in the oven for 25–30 minutes. You’ll know it’s done when the top is puffed and golden and your kitchen smells like some kind of diner-meets-grandma hybrid heaven.
Stick a knife in the middle — if it comes out clean, you’re good.
Let it cool for 5 minutes before cutting. You’ll burn your face off otherwise (ask me how I know).
Little Twists (Because We’re Not All the Same)
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Want heat? Add jalapeños, hot sauce, or use pepper jack cheese.
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More veggies? Throw in chopped mushrooms, peppers, or even some spinach if you’re feeling rebellious.
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Different cheese? Go wild — mozzarella, Colby Jack, gouda… it’s your pie now.
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Don’t like Bisquick? Use a regular pie crust, puff pastry, or even crescent rolls. You do you.
What to Serve with It (or not — it’s great alone)
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Simple green salad with ranch or vinaigrette to cut the richness
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Coleslaw — gives it that burger-and-slaw-on-the-side vibe
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Pickles — seriously, don’t skip them
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Sweet potato fries — or tater tots. Or a bag of chips. No shame here.
Leftovers & Reheating
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Fridge: Wrap it up or store in a container. Good for 3–4 days.
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Reheat: Microwave works. But if you have the time, the oven keeps the crust from getting soggy. 350°F for 10–12 minutes.
Pro tip: It’s kinda amazing cold the next day. Like pizza. Don’t judge me.
Before You Head to the Kitchen…
Look, I’m not here to convince you that this is the most “elevated” dish you’ll ever make. It’s not. It’s humble. It’s hearty. It’s a little messy. But it’s so good in that way that only food made with love and zero pretense can be.
Make this on a night when you need to feel like you’ve got your life together, even if the laundry’s piled up and the dog just ate someone’s sock.
And hey — if you try it, tell me how it went. I wanna know what cheese you used. I wanna know if your picky kid ate two slices. I wanna hear if you added bacon (do it). Share it with someone. Or don’t. I won’t judge.
Stay fed. Stay cozy. And make the dang pie.
Southern Style Cheeseburger Pie
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 large eggs
- 1/2 cup Bisquick mix
- 1 tbsp Worcestershire sauce
- 1 tbsp 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