Impossible Cheeseburger Pie Recipe

I’m sharing my Simple Cheeseburger Casserole, a clever one-dish recipe that uses ground beef, cheese, and a quick batter to simplify dinner prep.

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I never planned to be obsessed with one dish but this Impossibly Easy Cheeseburger Pie hooked me the minute I tasted the mix of browned ground beef and melty shredded sharp cheddar cheese. It’s part comfort food part sneaky snack, because people who swear off casseroles keep sneaking back for more.

Call it a Cheeseburger Pie that eats like a burger but sits on your plate like dinner, and you’ll get why I keep making it on repeat. It’s not fancy, and yeah I mess up sometimes, but every time it lands on the table it’s gone in minutes.

Ingredients

Ingredients photo for Impossible Cheeseburger Pie Recipe

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  • High in protein and iron, fills you up, can be high in saturated fat.
  • Adds savory, tangy fat and calcium, boosts flavor, also adds lots of calories.
  • Mostly carbs from flour and leaveners, gives structure, not very nutrient dense.
  • Creamy fat and calcium, adds richness and helps browning, calorie dense though.
  • Protein rich, bind ingredients, vitamins and minerals, small amount of healthy fats.
  • Give sweet, savory depth, small fiber boost, lots of flavor for few calories.
  • Sweet, tangy condiments, add sugar and vinegar notes, change overall flavor profile.
  • Adds sour, briny pop, small fiber, sodium spike, brightens the pie.

Ingredient Quantities

  • 1 lb ground beef

  • 1 small yellow onion, chopped

  • 1 clove garlic, minced

  • 1 tsp Worcestershire sauce

  • 1/4 cup ketchup

  • 1 tbsp yellow mustard

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 cups shredded sharp cheddar cheese (about 8 oz)

  • 2 cups Bisquick baking mix

  • 1 1/4 cups whole milk

  • 2 large eggs

  • 2 tbsp butter, melted (optional)

  • 2 tbsp sweet pickle relish or chopped dill pickles, optional

How to Make this

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1. Preheat oven to 350°F and lightly grease a 9-inch pie dish or 8×8 baking pan.

2. In a large skillet over medium-high heat brown 1 lb ground beef with the chopped small yellow onion, breaking the meat up as it cooks; when almost done add minced garlic for the last minute.

3. Drain excess fat, then stir in 1 tsp Worcestershire sauce, 1/4 cup ketchup, 1 tbsp yellow mustard, 1 tsp salt, 1/2 tsp black pepper and 2 tbsp sweet pickle relish or chopped dill pickles if using; taste and adjust seasoning.

4. Spread the seasoned beef mixture evenly in the prepared dish. Sprinkle about half of the 2 cups shredded sharp cheddar over the meat.

5. In a medium bowl whisk together 2 cups Bisquick, 1 1/4 cups whole milk, and 2 large eggs until smooth; stir in 2 tbsp melted butter if you want a richer crust.

6. Pour the Bisquick batter evenly over the beef and cheese, then sprinkle the remaining cheddar on top.

7. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean.

8. Let the pie rest 5 to 10 minutes to set, then slice and serve warm.

Equipment Needed

1. Oven (set to 350°F)
2. 9-inch pie dish or 8×8-inch baking pan
3. Large skillet (for browning the beef)
4. Spatula or wooden spoon (for breaking up meat)
5. Colander or slotted spoon (to drain excess fat)
6. Measuring cups and measuring spoons
7. Medium mixing bowl and whisk
8. Chef’s knife and cutting board

FAQ

Yes, swap the Bisquick for 2 cups of a gluten free baking mix or a gluten free self-rising flour blend. Measure the mix the same way and bake as directed; texture might be a touch different but still tasty.

Yup. You can brown the beef and cool it, then assemble and refrigerate for up to 24 hours before baking. For long term, bake first, cool completely, then freeze for 2 to 3 months; thaw overnight in the fridge and reheat.

Reheat in a 350 F oven for 15 to 25 minutes until warmed through, that keeps the edges crisp. Microwave works for fast reheating but it can make the crust a little soft.

Absolutely, ground turkey or chicken will work fine but add a little oil or extra seasoning since they are leaner. Sausage adds more flavor and salt so cut back on added salt and Worcestershire if you go that route.

Yes, use plant milk (unsweetened soy or oat) and a dairy free shredded cheese, and replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg). The texture changes a bit but its still good.

Most likely too much liquid or underbaked. Drain excess grease from the beef, dont overpour the milk, and make sure the center reaches set and golden; also check your oven temp with a thermometer, sometimes ovens run cool.

Impossible Cheeseburger Pie Recipe Substitutions and Variations

  • Ground beef: swap for ground turkey, ground pork, or plant based crumbles for a vegetarian take. turkey is lean so add a tablespoon oil or a splash of beef broth so it wont dry out.
  • Bisquick baking mix: use 2 cups self rising flour, or 2 cups all purpose flour plus 3 teaspoons baking powder and 1 teaspoon salt, then cut in 2 tablespoons cold butter for the same texture.
  • Sharp cheddar cheese: substitute Colby or Monterey Jack for milder melt, Pepper Jack if you want heat, or a vegan cheddar for dairy free versions. taste and adjust salt accordingly.
  • Whole milk: swap with 2 percent or skim for a lighter pie, use half and half for a richer custard, or try unsweetened almond milk for dairy free though texture will be a bit different.

Pro Tips

1) Don’t just toss out all the beef fat right away, save a tablespoon to brown the onions in first, it adds flavor. But drain most of it or the pie will be greasy, nobody wants that.

2) Shred your own cheddar from a block if you can. Pre-shredded cheese has stuff in it that keeps it from melting smooth, so block cheese = creamier, gooier filling.

3) Get the Bisquick batter to a pourable but not watery thickness. If it seems too stiff add a tablespoon or two of milk, too thin and the pie will be soggy. Pour slowly and tilt the pan so it spreads evenly.

4) Let the finished pie rest at least 5 to 10 minutes before slicing. It firms up and you get cleaner slices. If the top is browning too fast cover loosely with foil for the last few minutes, or broil a quick 30 seconds at the end for extra golden color but watch it, it burns fast.

Impossible Cheeseburger Pie Recipe

Impossible Cheeseburger Pie Recipe

Recipe by Ashley Mead

0.0 from 0 votes

I’m sharing my Simple Cheeseburger Casserole, a clever one-dish recipe that uses ground beef, cheese, and a quick batter to simplify dinner prep.


Pin

Servings

8

servings

Calories

449

kcal

Equipment: 1. Oven (set to 350°F)
2. 9-inch pie dish or 8×8-inch baking pan
3. Large skillet (for browning the beef)
4. Spatula or wooden spoon (for breaking up meat)
5. Colander or slotted spoon (to drain excess fat)
6. Measuring cups and measuring spoons
7. Medium mixing bowl and whisk
8. Chef’s knife and cutting board

Ingredients

  • 1 lb ground beef

  • 1 small yellow onion, chopped

  • 1 clove garlic, minced

  • 1 tsp Worcestershire sauce

  • 1/4 cup ketchup

  • 1 tbsp yellow mustard

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 2 cups shredded sharp cheddar cheese (about 8 oz)

  • 2 cups Bisquick baking mix

  • 1 1/4 cups whole milk

  • 2 large eggs

  • 2 tbsp butter, melted (optional)

  • 2 tbsp sweet pickle relish or chopped dill pickles, optional

Directions

  • Preheat oven to 350°F and lightly grease a 9-inch pie dish or 8×8 baking pan.
  • In a large skillet over medium-high heat brown 1 lb ground beef with the chopped small yellow onion, breaking the meat up as it cooks; when almost done add minced garlic for the last minute.
  • Drain excess fat, then stir in 1 tsp Worcestershire sauce, 1/4 cup ketchup, 1 tbsp yellow mustard, 1 tsp salt, 1/2 tsp black pepper and 2 tbsp sweet pickle relish or chopped dill pickles if using; taste and adjust seasoning.
  • Spread the seasoned beef mixture evenly in the prepared dish. Sprinkle about half of the 2 cups shredded sharp cheddar over the meat.
  • In a medium bowl whisk together 2 cups Bisquick, 1 1/4 cups whole milk, and 2 large eggs until smooth; stir in 2 tbsp melted butter if you want a richer crust.
  • Pour the Bisquick batter evenly over the beef and cheese, then sprinkle the remaining cheddar on top.
  • Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean.
  • Let the pie rest 5 to 10 minutes to set, then slice and serve warm.

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 200g
  • Total number of serves: 8
  • Calories: 449kcal
  • Fat: 28g
  • Saturated Fat: 14g
  • Trans Fat: 0.3g
  • Polyunsaturated: 1.3g
  • Monounsaturated: 7.5g
  • Cholesterol: 127mg
  • Sodium: 732mg
  • Potassium: 313mg
  • Carbohydrates: 25g
  • Fiber: 0.9g
  • Sugar: 4.3g
  • Protein: 24g
  • Vitamin A: 600IU
  • Vitamin C: 1mg
  • Calcium: 175mg
  • Iron: 1.4mg

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Ashley Mead

Ashley Mead is the culinary storyteller and sea-salt enthusiast behind SaltyNotes.com, a food blog where savory flavors meet notebook-worthy reflections. With a love for layered seasoning and honest, soulful writing, Ashley blends kitchen creativity with thoughtful insight—proving that great cooking is as much about feeling as it is about flavor.