1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 12-ounce box rotini pasta
2 cups chicken broth
4 green onions, thinly sliced, 1/4 cup dark tops reserved
2 cloves garlic, minced
2 14-ounce cans diced tomatoes
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon dried dill
2 cups shredded cheddar cheese
1 to 2 pickles, minced
Preheat your oven to 425 degrees Fahrenheit.
Add ground beef, salt and pepper to the bottom of a greased 9-by-13-inch casserole dish. Stir in seasoning, then bake for 25 minutes. Remove from the oven and drain fat from the beef until about 1 tablespoon remains.
Dump in the dry pasta and spread evenly over the beef.
In a large bowl, mix chicken broth, onion (except for reserved tops), garlic, diced tomatoes, ketchup, mustard, Worcestershire sauce, celery salt and dill.
Pour broth mixture over noodles, making sure that the pasta is just submerged in the liquid; remove some broth or add some water if necessary.
Top the casserole with shredded cheddar cheese before placing in the preheated oven. Cook for 30 minutes, or until the pasta is tender. Top with reserved green onion and sprinkle with pickle.