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.