Saturday, January 17, 2015

Burgers in a Bowl

Alright, I promised a post and here it is. 

Full-disclosure, I was starving when I finally got this delicious bowlful of goodness in front of me, so I probably would have been happy to eat the box the pasta came in.  But seriously, this was easy to throw together, and it really hit the spot.

We lightened it up a bit more by swapping out the beef for turkey, using whole wheat pasta and serving it over a bed of shredded lettuce.  We also skipped the tomato paste (because Dodo Bird here forgot to add it to the list).  It might have been a tad thicker with it, but I didn't feel like it threw the dish off entirely.

I was skeptical about adding pickles, to be honest...but something about the addition of these little green bites worked out perfectly.  I started wondering what else I could add to this...it is a burger-inspired casserole after all.  Bacon?  Mushrooms?  Why not!?

If you "make it your way" (ahem!), be sure to let me know how you're "lovin' it" (equal opportunity burger joint plugs here!).




Cheeseburger Casserole www.skinnytaste.com Servings: 9 • Size: about 1 cup • Cal: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g  Sodium: 468.5 mg
What You'll Need:

  • 2 cups (6 oz) uncooked rotini pasta
  • 2 tsp oil
  • 1 1/2 cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced fat grated cheddar cheese
  • 1/4 cup chopped dill pickles

What You'll Do:

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. 

In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. 


Stir in the garlic and cook for 30 seconds. 

Stir in the beef and cook until browned; season with salt and pepper. 

Stir in the tomato paste, then add the tomatoes and mustard. 

Let the mixture bubble gently until it is slightly thickened, about 2 minutes. 


Toss the meat mixture with the pasta and spread it into the prepared dish. 

Top with the cheddar and bake until the cheese is melted, about 15 minutes. 

Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

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