This retro weeknight dinner has the kind of staying power only truly dependable recipes earn. With just a handful of basic ingredients and almost no fuss, it turns browned beef and a simple batter into a hearty baked main dish that feels equal parts casserole and savory pie. It’s easy to see why a clipped magazine recipe from the 1970s would keep showing up at family reunions and busy midwestern dinner tables for decades.
Serve this with simple, familiar sides that balance the richness, like a crisp green salad, steamed green beans, roasted broccoli, or sliced tomatoes. If you want to lean into the diner-style cheeseburger vibe, add dill pickles, ketchup, mustard, or a little burger sauce on the side, and finish the meal with fruit salad, potato wedges, or baked beans.
Oven Baked 5-Ingredient Impossible Cheeseburger Pie
Servings: 6
Ingredients
1 lb ground beef
Directions
1. Preheat the oven to 400°F. Lightly grease a 9-inch glass pie plate and set it aside.
2. In a skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is softened. Season lightly with salt and black pepper, then drain the mixture very well.
3. Spread the drained beef mixture evenly in the prepared pie plate.
4. In a medium bowl, whisk together the baking mix, milk, and eggs until smooth.
5. Pour the batter evenly over the beef in the pie plate. It will settle around the filling and create its own crust as it bakes.
6. Bake for 25 to 30 minutes, or until the center is nearly set and a knife inserted comes out clean.
7. Sprinkle the shredded cheddar cheese over the top during the last few minutes of baking and return the pie to the oven until the cheese is melted and lightly browned.
8. Let the pie rest for 5 minutes before slicing and serving.
Variations & Tips
Add pickle flavor: For a more classic cheeseburger taste, serve each slice with chopped dill pickles or a few pickle slices on the side. A little mustard or ketchup works well too.
Make-ahead tip: Brown the beef and onion a day ahead and refrigerate it. When dinner rolls around, just assemble the pie, mix the batter, and bake.
Drain well: The most important tip for this recipe is to drain the beef thoroughly. Too much grease can keep the custardy crust from setting properly and make the pie heavy.
Try different cheese: Sharp cheddar gives the most classic flavor, but Monterey Jack, Colby, or a cheddar blend also melt nicely and work well with the beef.
Add burger-style extras carefully: If you want to include a little cooked diced onion, sautéed mushrooms, or a pinch of garlic powder, keep additions modest so the batter can still set around the filling.
