I made a decision about dinner on Saturday night based on the thunderstorms early in the day. I had a hankering for cheese burgers so ..... cheeseburger casserole ...... and it is even a relatively healthy version.
Along side was a strawberry and spinach salad with a honey mustard vinaigrette.
adapted from From Mama's Table to Mine by Bobby Dean Ballantine Books 2013
2 cups dried pasta, cooked al dente according to package directions
2 teaspoons olive oil
2 small onions, finely chopped
1 garlic clove, minced
1 pound 93% lean ground beef
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
1 can (15 ounces) tomato sauce
2 tablespoons dijon mustard
2 cups reduced fat shredded colby jack cheese
1/4 cup chopped cornichons
Preheat the oven to 350 degrees.
Cook the onions in the oil heated is a skillet until soft. Add the garlic until fragrant but not browned.
Stir in the beef and cook until browned; season with kosher salt and freshly ground black pepper.
Add the tomato paste and stir until well incorporated into the meat mixture, then add
the tomato sauce and mustard. Cook until it is slightly thickened, just a few minutes
Toss the meat mixture with the pasta in a casserole dish coated which cooking spray. Top with the cheese and bake until the cheese is
melted, about 15 minutes.
Sprinkle the chopped pickles over the top and serve.
Honey Mustard Vinaigrette
adapted from Miraval Resorts, Catalina Arizona
1 tablespoon unseasoned rice wine vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper to taste
Combine all ingredients and whisk to combine.
Serve tossed with fresh baby spinach, sliced strawberries and very thinly sliced onions.