Recipe & Photos by Megan Stulberg
I created this cheeseburger casserole low key by accident, shhh. I was invited to a vegan potluck hosted by a friend and when I was asked what to bring, they said “burgers or something”. Being the plant-based Celiac disaster that I am, there was NO way I was going to get like, 30 gluten-free buns. So I found an alternative with a similar taste that’d be easier to divide amongst guests.
- 2 standard-sized boxes/approx 2 cups uncooked gluten-free pasta of your choice (I used rotini)
- 2 bags Beyond Meat beefy crumble
- 1 bag Daiya Cheddar style shreds
- 2 tomatoes, coarsely diced
- 2 cups raw kale
- 1/4 cup dill pickles, finely diced
- 1/4 cup dijon mustard
- 2 tbsp EVOO
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- Preheat oven to 375F and set a large pot of water to boil on stovetop.
- Cook pasta in boiling water until done al dente style (pasta should be a bit harder than usual, since it will be cooking more in the oven soon). Rinse with cold water and drain well.
- In large skillet, heat 1 tbsp EVOO over medium heat. Add the beefy crumble, then add the garlic, salt and pepper. Saute until cooked through and dark brown in color. Add kale and tomatoes, and cook for an additional 30 seconds. Stir in mustard, then remove from heat.
- Toss beefy crumble mixture with pasta in large bowl. Mix in handful of cheddar style shreds and diced pickles. I also added some extra mustard here for a more cheeseburgery flavor, but it’s up to you.
- Use 1 tbsp EVOO to coat bottom and sides of standard baking/casserole dish (roughly 9×13 inches) to prevent sticking. Spread pasta into prepared dish and top with the remaining cheddar style shreds.
- Cook in oven about 15 minutes or until cheddar shreds have melted.
- Sprinkle the rest of the diced pickles on top, and you’re ready to serve!
Serve hot. Makes approximately 6 meal sized servings or 12 side dish servings.