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Whole 30

Cheeseburger Casserole

▢1.5 lbs ground beef

▢1/2 large yellow onion diced

▢2 tsp salt divided

▢1/2 tsp black pepper

▢15 oz can petite diced tomatoes drained

▢3 medium russet potatoes shredded (about 3 cups)

Special Sauce

▢1/2 cup compatible mayo

▢2 tbsp compatible ketchup

▢1 tbsp coconut aminos

▢1 tbsp finely chopped pickle

▢1 tsp mustard

▢1/2 tsp garlic powder

▢1/2 tsp onion powder

"Cheese" Sauce

▢1.5 cup canned full-fat coconut milk*

▢1/2 cup nutritional yeast

▢1 tbsp tapioca flour

▢1/2 tsp salt

Optional Toppings

shredded lettuce

chopped pickles

PREHEAT the oven to 350°F and set out a 9×13 casserole dish

COOK the ground beef and onion, seasoned with 1 teaspoon salt and ½ teaspoon pepper, in a medium skillet over medium heat until beef is browned through and onion is tender and translucent. Drain grease.

MAKE the "cheese" sauce while meat is cooking by whisking together all cheese sauce ingredients in a small bowl. Then heat in a small saucepan over medium heat. Stir regularly until sauce thickens, about 6-7 minutes. Set aside.

MAKE Special Sauce by whisking together all ingredients.

BUILD casserole by combining beef mixture, drained tomatoes, and shredded potatoes in the casserole dish. Sprinkle with remaining 1 teaspoon salt. Stir in Secret Sauce. Then top with cheese sauce, spreading evenly over the top of the casserole.

BAKE uncovered at 350°F for 30 minutes or until potatoes are tender and cheese is set and starting to bubble on the edges.

COOL casserole for 10 minutes on the counter before eating. Top as desired with shredded lettuce and pickles.

FREEZE leftover casserole in a sealed container for up to 3 months.

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