Bacon Cheeseburger Casserole

Bacon Cheeseburger Casserole

• (Dairy-free, gluten free, low carb)
• 4 slices bacon
• 1 pound ground beef
• 1 cup chopped cabbage
• 1 small can diced tomatoes, drained
• Salt & Pepper
• 2 Tbs. Worcestershire sauce
• 1/4 tsp. chili powder
• 2 Tbs. chives (or green onions)
• 1 teaspoon cumin
• 2 Tbs. Kite Hill dairy-free cream cheese
• 3-4 dill pickles, diced
• 1/2 cup canned coconut cream
• 2 eggs
• 2 Tbs prepared mustard
• 1 pkg. Daiya shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Grease a 9x12 casserole dish.
2. Cut bacon into 1-2 inch pieces. Brown in a large skillet until crisp. Remove from pan reserving rendered fat. Set aside.
3. Add ground beef to the skillet. Break up into small pieces. Add the cabbage and tomatoes. Cook until beef is cooked through. Drain off excess liquid/grease. Season with salt, pepper, chives, chili powder, and cumin. Taste for seasoning.
4. Stir 2 oz. dairy-free cream cheese
5. into the beef mixture. When the cream cheese is melted through, pour the beef mixture into the prepared baking dish. Spread evenly over the bottom of the dish.
6. Sprinkle the bacon pieces and the pickles over the beef.
7. In a mixing bowl, melt the coconut cream (if solid) - about 30 seconds in the microwave should do. Add the 2 eggs and whisk to combine. Add the mustard and whisk. Stir in the shredded cheese.
8. Pour this mixture over the top of the casserole. Spread out evenly. Sprinkle some smoked paprika over the top.
9. Bake for 30 minutes or until lightly browned on top.
10. Let rest for 10-15 minutes before serving.
11. Notes:
12. The meat could easily be doubled.
13. Consider serving with fried pickles!