Crockpot Cheeseburger Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 5 hours 15 minutes

Ingredients

6 ounces whole grain or fiber-enriched elbow macaroni (I used SmartTaste by Ronzoni)

1 pound lean ground turkey or extra lean ground beef

1/4 cup ketchup

1/2 cup chopped onion (I used frozen)

1/2 teaspoon salt

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)

pepper to taste

1 medium tomato (chopped)

2-3 pickles (chopped)

fresh parsley for garnish (optional)

Directions

Cook the pasta until just becoming tender (about 5 minutes). Drain.

While the pasta is cooking, mix the turkey, ketchup, onion, and salt in a large bowl. Add pepper if desired. Add the frozen cauliflower, and shredded cheddar, and combine.

Once the macaroni is done, drain it and fold it into the turkey mixture.

Place entire mixture into the crockpot and cook on high for 3-4 hours or on low for 5-6 hours.

When plating, sprinkle each serving with the chopped tomatoes and pickles, or set out in bowls for self-service.

Garnish with parsley if desired.

Nutrition

• Serving Size: 1 g
• Calories: 253 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 44 mg
• Sodium: 397 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 28 g