Description

 

Bacon Cheeseburger Casserole *Contains Coconut

Chef Greg Colline
Bacon cheeseburgers meet penne pasta and they make a ridiculously delicious comfort-food baby. It couldn’t be any easier, pleasier, or more family-friendly. Gather ‘round the table and have a who-loves-it-more contest.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 170 kcal

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Casserole Dish
  • Medium Saute Pan
  • Strainer
  • Small Pot
  • Liquid measuring cup
  • Rubber spatula or wooden spoon
  • *Rice milk
  • Vegetable Oil
  • Salt & pepper
  • *Any unflavored milk substitute will work for this recipe so please use what works best for your family.

Ingredients (2 Servings)
  

  • 10 oz ground beef
  • 8 oz brown rice penne pasta
  • 1 Each Roma tomato(es)
  • 1/2 cup ketchup
  • 1 each beef stock concentrate
  • 2 tbsp pickle relish
  • 4 tbsp bacon pieces
  • 1 tbsp cornstarch
  • 4 ozw *dairy-free cheddar shreds
  • 1 each Dijon mustard
  • 2 each shallots

Instructions
 

  • *Contains Coconut
  • Preheat oven to 425˚F. Place a large pot of water with a pinch of salt on the stove top over medium-high heat for pasta. Wash and dry tomato(es). Dice the shallots and tomato(es) into ¼inch pieces. Lightly oil a casserole dish.
  • Stir the pasta into the pot of water once it begins to boil. Cook al dente for approximately 8-12 minutes. Using the strainer, drain pasta and place back into the empty pot and set aside
  • While the pasta is cooking, place a sauté pan on medium high heat with a drizzle of oil. Add the ground beef to the pan using a spoon to break up the beef into smaller pieces. Cook until meat is no longer pink (approximately 4-5 minutes). Stir in the shallots, tomatoes, ketchup, beef stock concentrate, and pickle relish. Season to taste with salt & pepper and simmer for 3 minutes. Add the filling to the cooked and drained pasta and let simmer.
  • While the pasta filling is simmering, use a small sauce pot and mix (1C) 2C rice milk and cornstarch to dissolve. Place on the stove top over medium high heat and stir for approximately 2-3 minutes until it boils and thickens. Remove from the heat and add the Dijon mustard and half the dairy-free cheddar shreds and stir until smooth consistency. Return the pan to heat until vegan cheddar shreds are melted.
  • Add the sauce and half of the bacon pieces to the pasta filling and mix with a spoon. Pour mixture into the oiled casserole dish and spread evenly. Top with the remaining dairy-free cheddar shreds and bacon pieces. Place the casserole in the oven for approximately 6-8 minutes until the shreds have melted and the sides are bubbling. Approximately 6-8 minutes.
  • Let casserole cool for 5 minutes prior to plating.
    Serve & enjoy!

Recipe Notes:

TIPS & TRICKS:
Next-level alert! Don't be afraid to kick it up a notch by topping with shredded lettuce, sliced tomato and pickles.
ADDITIONAL ITEMS NEEDED:
  • Rice milk (use what works best for your family)
  • Vegetable oil
  • Salt & pepper
Ground beef (19.6%), RICE DREAM, ORGANIC RICE DRINK, ORIGINAL CLASSIC copy (16.6%) [FILTERED WATER, ORGANIC BROWN RICE (PARTIALLY MILLED), ORGANIC EXPELLER
PRESSED CANOLA OIL AND/OR ORGANIC SAFFLOWER OIL AND/OR ORGANIC SUNFLOWER OIL, SEA SALT ], KETCHUP (15.7%) [TOMATO CONCENTRATE, (WATER, TOMATO PASTE),
SUGAR, DISTILLED VINEGAR, SALT, ONION POWDER, SPICE, NATURAL FLAVOR ], GF Penne Rice Pasta (15.7%) [Brown Rice, Rice Bran, Water], ROMA TOMATOES (10.3%) [Roma
tomatoes], Diaya Cheddar Shreds (7.9%) [Filtered Water, Tapioca Starch, Coconut Oil, Expeller pressed:Canola and/or Safflower Oil, Vegan natural Flavors, Chickpea protein, Salt, Potato
Protein, Tricalcium Phosphate, lactic Acid(Vegan), Konjac Gum, Yeast Extract, Xanthum Gum, Annatto Color, Turmeric Color, Inactive Yeast, Potassium Chloride.], Bacon (7.2%), Pickle
relish hamburger (2.1%) (SULPHITES), Broth Concentrate, Beef (2%) [BEEF STOCK, MALTODEXTRIN, NATURAL FLAVOR, SUGAR, BEEF FAT, SALT, YEAST EXTRACT, AND XANTHAN
GUM.], Shallots (1.7%), CORNSTARCH (0.55%) [CORNSTARCH ], Dijon mustard (0.49%), Black pepper (0.16%), Kosher salt (0.02%) [Salt, Yellow Prussiate Of Soda (anti-caking Agent)]
ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold
*CONTAINS COCONUT

Nutrition

Serving: 3.5ozCalories: 170kcalCarbohydrates: 20gProtein: 8gFat: 7gSaturated Fat: 1.5gCholesterol: 15mgSodium: 270mgPotassium: 160mgFiber: 1gSugar: 5gCalcium: 20mgIron: 0.9mg
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