Have I mentioned that I am married to a man who wants a cheeseburger as his last meal? He doesn't care so much about the fries or a particular bun, as long as it's not gluten free (LOL) - but the patty - it's gotta be a thick patty that he can sink his teeth into.
And the burger has to have all of the normal flavors of a BURGER - he doesn't want it with BBQ sauce or sundried tomatoes or anything frilly. He wants the bun, the burger patty, really good cheese, and mayonnaise. He could take or leave the lettuce and tomato, but definitely no onion and pickles on the side.
That said, I'm not much of a burger fan. I don't care about biting into something with meat and bread. I don't know. Just not my thing. Call me a girl, but I like things I can eat with a fork - unless of course it's french fries or chips and salsa. 🙂 So, we compromise. Often. And if I may brag on my sweet husband for a moment - he is unbelievable at compromising.
This Cheeseburger Casserole was something I half dreamed up and half ran across on another blog that was doing a copycat of a skinnier version of Paula Dean's version. I completely re-did the recipe, OBVIOUSLY, but the blog gave me some inspiration.
I grew up eating casseroles - Chicken Tetrazzini, Broccoli Chicken Casserole, etc. My mom still makes them a lot to keep in the freezer and pull out when needed. This casserole will freeze beautifully. It is a great make ahead as you can leave it in the fridge for a few of days prior to baking it. It's really easy to put together and tastes REALLY good! It's a cheeseburger that you can eat with a fork. Literally.
It is 100% approved by Mo, who is tough to please when it comes to cheeseburgers. It is completely Paleo if you omit the cheese. But, then it wouldn't be a "cheese"burger casserole. So - I suggest you live a little and find a really good, high quality, grass fed, raw/unpasteurized cheese and enjoy your life! Unless of course you're allergic to dairy - in which case, you could top it with Nutritional Yeast.
As most casseroles go, this one is no different - it's even BETTER as leftovers the next day!
We hope you enjoy this as much as we did!
Preheat oven to 425 degrees F and spray a 9x13” baking dish and a large baking sheet lined with foil with coconut oil cooking spray. Set the baking dish aside and pour the cauliflower rice onto the baking sheet and spread across the pan in an “even” layer and sprinkle a few pinches of sea salt on top. Place cauliflower into the oven to roast, until slightly browned on top – approx. 10-12 minutes. Turn oven down to 350 degrees F after pulling the cauliflower out.
In a large skillet, heat the oil over medium heat. Add the onions and cook until soft, about 3 minutes.
Stir in the jalapeno and cook for another minute, stirring often.
Push the onion and jalapeno to the sides of the pan and place the bison/beef into the pan. Break up the meat and cook until browned; season with salt, pepper, cumin and paprika.
Stir in the tomato paste, diced tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Stir in the spinach and let it wilt – about 2 more minutes.
Turn off the heat and stir in the cauliflower rice. Combine well.
Spread the mixture into the prepared baking dish and top with cheese.
Place in the oven, uncovered, and bake until the cheese is melted - about 15 minutes.
Sprinkle dill and chives over the top; serve.
Ingredients
Directions
Preheat oven to 425 degrees F and spray a 9x13” baking dish and a large baking sheet lined with foil with coconut oil cooking spray. Set the baking dish aside and pour the cauliflower rice onto the baking sheet and spread across the pan in an “even” layer and sprinkle a few pinches of sea salt on top. Place cauliflower into the oven to roast, until slightly browned on top – approx. 10-12 minutes. Turn oven down to 350 degrees F after pulling the cauliflower out.
In a large skillet, heat the oil over medium heat. Add the onions and cook until soft, about 3 minutes.
Stir in the jalapeno and cook for another minute, stirring often.
Push the onion and jalapeno to the sides of the pan and place the bison/beef into the pan. Break up the meat and cook until browned; season with salt, pepper, cumin and paprika.
Stir in the tomato paste, diced tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Stir in the spinach and let it wilt – about 2 more minutes.
Turn off the heat and stir in the cauliflower rice. Combine well.
Spread the mixture into the prepared baking dish and top with cheese.
Place in the oven, uncovered, and bake until the cheese is melted - about 15 minutes.
Sprinkle dill and chives over the top; serve.
