Cheeseburger Casserole

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  1 lbs 93/7 Ground Beef
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  2 tbsp Tomato Paste
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  1 tsp Garlic powder
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tsp Hot Sauce, Frank'S RedHot
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  4 cup Low Sodium Beef Broth
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  8 oz Pasta, Rotini, Whole Wheat, Dry
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  0.5 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1.5 cup Cheddar Cheese
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  0.3 cup Pickles, Dill, Canned
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  0.3 cup Green Onion (Scallion)
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  Water (as needed)

Instructions

1. 1Heat olive oil in a large, deep skillet over medium heat. Add the onion, kosher salt, and ground black pepper. Cook 8–10 minutes, stirring occasionally, until the onion is softened and golden brown at the edges.
2. 2Increase heat to medium-high, add the ground beef, and break it into small pieces with the back of a spoon. Cook 5–6 minutes, stirring periodically, until no longer pink and browned throughout. Drain excess fat if needed, leaving a thin layer in the pan.
3. 3Stir in the tomato paste and garlic powder. Cook and stir for 1 minute over medium-high heat until the paste darkens slightly and caramelizes. Add the Dijon mustard and Frank's RedHot sauce, stirring to combine.
4. 4Pour in the beef broth, scraping the bottom and sides of the pan with a wooden spoon to release any browned bits. Bring to a boil over medium-high heat.
5. 5Add the pasta and cook 1–2 minutes under the package's al dente time, stirring frequently and scraping the bottom to prevent sticking. The pasta will continue to soften off heat. If the mixture becomes too dry, splash in water 2–3 tablespoons at a time.
6. 6Remove from heat and let cool 1 minute. Stir in the nonfat Greek yogurt, sharp cheddar, and dill pickles until the cheese melts and everything is well combined.
7. 7Fold in half of the green onions. Divide evenly into 4 airtight containers while hot, then top each portion with the remaining green onions before serving or storing.