CROCKPOT CHEESEBURGER CASSEROLE

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CROCKPOT CHEESEBURGER CASSEROLE

Lacking in flavor. Will add more cheese when I reheat leftovers. Pickles and tomatoes helped a bit but was still very bland.

INGREDIENTS

• pepper to taste
• 1 medium tomato (chopped)
• 2-3 pickles (chopped)
• fresh parsley for garnish (optional)
• 6 ounces whole grain or fiber-enriched elbow macaroni (I used SmartTaste by Ronzoni)
• 1 pound lean ground turkey or extra lean ground beef
• 15 ounces frozen cauliflower
• 3 cups shredded extra-sharp cheddar cheese (good, sharp cheese is important in this recipe or it will be a bit bland)
• 1/4 cup ketchup
• 1/2 cup chopped onion (I used frozen)
• 1/2 teaspoon salt

INSTRUCTIONS

1. Frist Cook the pasta until just becoming tender (about 5 minutes). Drain.
2. While the pasta is cooking, mix the turkey, ketchup, onion, and salt in a large bowl. 
3. Then Add pepper if desired. Add the frozen cauliflower, and shredded cheddar, and combine.
4. Then Once the macaroni is done, drain it and fold it into the turkey mixture.
5. Then Place entire mixture into the crockpot and cook on high for 3-4 hours or on low for 5-6 hours.
6. When plating, sprinkle each serving with the chopped tomatoes and pickles, or set out in bowls for self-service.
7. Then Garnish with parsley if desired.
8. Enjoy!

Recipes adapted from :   thesassyslowcooker.com