Monday, August 26, 2013

Bacon Cheeseburger Skillet Casserole

As a vegetarian, I know that I can’t exactly be a card-carrying member of the bacon fan club. With this delicious skillet casserole, however, I can come pretty close to it. This is easy and tasty – the perfect combination for a weeknight dinner. You are welcome! Bacon Cheeseburger Skillet Casserole 2 teaspoons vegetable oil 1 package (16 ounces) frozen potatoes, peppers, and onions (I used Trader Joe’s brand, but any Potatoes O’Brien style mix would work) 1 red or yellow bell pepper, seeded, cored, and diced 1 cup vegetarian beef-style grounds 5 slices tempeh bacon, diced 1/4 teaspoon dried parsley 1/4 teaspoon each salt and pepper 1/2 cup dairy-free cheddar shreds 1. Heat oil in a skillet over medium-high heat. Add potato blend, cooking from frozen, and bell pepper. Cook for about 5 minutes. 2. Add in grounds, tempeh bacon, parsley, and salt. Stir, and continue cooking until the potatoes begin to turn golden, about 8 minutes. Top with dairy free shreds, and cook for about 1 more minute. Serve while warm.

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