Dave Venable, QVC's self-proclaimed resident foodie, spends at least six hours a week on the air, and his fans are now pre-ordering his debut cookbook of comfort food, with recipes like cheesy cheeseburger casserole.

QVC host Dave Venable has no problem getting cheesy, on air or in his cookbook.

“Forgive me for getting a little 'cheesy' here, but that's just what this one-dish wonder is all about: cheese,” Venable writes in his just-released cookbook, “In the Kitchen with David.”

“Everything we love about melted cheese — rich, ooey, gooeyness — is right here in this cheeseburger casserole.

It's easy to make, can be put together ahead and frozen, and it's kid-friendly. For kids of all ages, that is.”

By The Associated Press

1 tablespoon plus 1 teaspoon kosher salt16-ounce package elbow macaroni2 pounds ground beef1 large yellow onion, chopped2, 8-ounce cans tomato sauceteaspoon ground black pepper1 cup (8 ounces) ricotta cheese¼ cup (2 ounces) sour creamÏ cup chopped green bell pepperÏ cup chopped scallions½ cup (2 ounces) shredded cheddar cheese¼ cup (1 ounce) shredded mozzarella¼ cup chopped fresh parsleyHeat the oven to 350 degrees.Bring a large pot of water to a boil. Add 1 tablespoon of the salt and all the macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well.Heat a large skillet over medium-high heat.Add the beef and onion and cook, stirring, until the beef is well browned.Carefully drain the fat from the skillet, then stir in the tomato sauce, the remaining 1 teaspoon of salt, and the black pepper.Bring to a simmer over low heat while preparing the remaining ingredients.In a medium bowl, combine the ricotta, sour cream, bell pepper and scallions.Spread half of the pasta in the bottom of a 9-by-13-inch baking dish. Top with the ricotta mixture, then the remaining pasta.Pour the meat mixture over the top. Sprinkle with the cheddar and mozzarella.Bake the casserole until the cheese is melted and lightly browned, about 20 minutes.Sprinkle with the parsley before serving.From Dave Venable's “In the Kitchen with David.”

3 pounds red skinned potatoes1 pound wood-smoked bacon such as apple or pecan1 cup celery, diced1 medium onion, diced5 hard-cooked eggs, chopped2 cups mayonnaise1 tablespoon Dijon1 to 2 teaspoons Top Secret seasoning (see cook's note)Chopped chives for garnishIn a large pot, cook the red skinned potatoes in salted water for 20 minutes until tender, but still somewhat firm so they hold their shape.Remove from the pot and cool. Transfer to the refrigerator and chill well.Meanwhile, cook the bacon until crisp. Drain on paper towels and crumble the bacon.Hollow out 10 to 12 of the cooled potatoes.Chop the remaining cooked potatoes with the skin on and place in a bowl.Add the celery, onion, chopped eggs, mayonnaise, Dijon and Top Secret seasoning to taste.Mix to combine.Stuff the salad into the hollowed- out potatoes.You will have leftover potato salad to serve on the side.Garnish with chives and serve.Cook's noteTo make Walker's all-purpose Top Secret seasoning, mix together ½ cup granulated garlic, ½ cup kosher salt, ½ cup herb seasoning and ¼ cup black pepper.Executive Chef Bub Walker

In this image taken on August 27, 2012, a Cheesy Cheeseburger Casserole is shown in Concord, N.H. (AP Photo/Matthew Mead)