1/6th of casserole: 248 calories, 7.5g fat, 776mg sodium, 20g carbs, 3.5g fiber, 7.5g sugars, 23g protein -- PointsPlus® value 6*
This is like the love child of shepherd's pie and a cheeseburger... and we're crazy about it. AHHHHH!!!
1 medium-small russet potato (about 8 oz.)
4 cups chopped cauliflower
4 slices center-cut bacon or turkey bacon
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. salt
2 cups chopped mushrooms
1 cup chopped onion
One 10-oz. package frozen chopped spinach, thawed and squeezed dry
1/8 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1 tbsp. yellow mustard
3 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 cup ketchup
1/4 cup chopped dill pickles
Preheat oven to 400 degrees. Spray a deep 8" X 8" baking pan with nonstick spray.
Bring a large pot of water to a boil. Meanwhile, peel and cube the potato.
Add potato and cauliflower to boiling water. Return to a boil, and reduce heat to medium. Cook until potato and cauliflower are very tender, 15 - 20 minutes.
Meanwhile, cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (Refer to package for cook time.)
Drain water and transfer potato and cauliflower to a large bowl. Add butter and 1/4 tsp. salt, and thoroughly mash.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms and onion until softened, 5 - 8 minutes. Add spinach and pepper. Cook and stir until spinach is warm, about 2 minutes. Transfer veggie mixture to another large bowl. Blot away any excess moisture.
Remove skillet from heat. If needed, clean skillet. Re-spray with nonstick spray and return to medium-high heat. Add beef and sprinkle with remaining 1/4 tsp. salt. Cook and crumble for 5 - 8 minutes, until cooked through.
Remove skillet from heat. Add mustard and cheese wedges, breaking the wedges into pieces, and stir until cheese has melted and is well mixed.
Chop or crumble bacon. Evenly layer ingredients in the baking pan: beef mixture, veggie mixture, bacon, and potato-cauliflower mixture.
Bake until top layer is firm, 20 - 25 minutes.
Spoon ketchup into one of the bottom corners of a plastic bag; snip off the tip of that corner to create a small hole, and pipe ketchup through the hole into a swirl over your casserole. (Or just drizzle the ketchup on with a spoon.)
Sprinkle with pickles, serve, and enjoy!
MAKES 6 SERVINGS