Cheeseburger Soup

The inspiration for this recipe comes from a local restaurant named Grover’s Bar & Grill. Fun fact about this place is that it used to be president Grover Cleveland’s hunting lodge way back when. History aside, they have great burgers, chicken wings and the like, but this soup and this soup alone is what got them featured on Diners, Drive-ins and Dives. This soup is unlike any soup you’ve ever tasted. It’s SO yummy and delicious that I could seriously LICK THE BOWL. I’m fully aware that this isn’t the healthiest meal out there, even with the fat free substitutions, therefore I only condone eating it after a vigorous workout at the gym. Then it’s on like donkey kong. Also, don’t be scared of adding in the lettuce at the end. I was too, but trust me, it’s a necessary ingredient in making this soup so dang tasty and addictive. My version is pretty close to the original, but if you ever get a chance to make it out to East Amherst, NY, I strongly suggest you check out Grover’s.

Cheeseburger Soup

  • 1 pound lean ground beef
  • 1 tablespoon McCormick’s hamburger seasoning or similar
  • 1 large onion, diced
  • 3 tablespoons butter
  • 2 cups low sodium, fat free chicken stock
  • 1/4 cup flour mixed with 3/4 cup water
  • 1 pint fat free half & half
  • 1 32 ounce block of Velveeta or similar, cubed
  • 4 plum tomatoes, chopped
  • 1 small head iceberg lettuce, chopped
  • salt & pepper to taste

In a large pot, add ground beef and hamburger seasoning, salt & pepper and cook until browned and a bit crispy, drain. Add butter and sweat onions until translucent. Add chicken stock and flour slurry, bring to boil scrapping bits off the bottom. Add half & half and Velveeta. Cook until all the cheese is melted, but not boiling. Add in tomatoes and lettuce. Season to taste and lower heat. Cover and cook for about 10-15 minutes.

Baked Penne

Baked Penne

  • 1 box whole wheat penne pasta
  • 1 pound lean ground beef
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 2 (26 ounce) jars spaghetti sauce
  • 6 slices provolone cheese
  • 1-1/2 cups ricotta cheese
  • 1-1/2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes; drain. Meanwhile, in a large skillet, add ground beef, italian seasoning, garlic powder and red pepper flakes over medium heat and brown. Add spaghetti sauce to the ground beef mixture and simmer 15 minutes. Grease a 9×13 inch baking dish with butter, oil or cooking spray. Mix together pasta and beef mixture. Begin to layer as follows: 1/2 of the pasta/beef mixture, 1/2 of the ricotta cheese, 3 slices Provolone cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, remaining pasta, remaining ricotta, remaining Provolone, remaining mozzarella and remaining Parmesan cheese. Cover and bake for 30 minutes.

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