Wednesday, October 13, 2010

Beef Asparagus Casserole

You look at your calendar and you see it coming. You dread the thought, but there it is. A busy weeknight. School functions, sporting events, after hours meetings. We've all been there. So what are you going to do for dinner? You know you have to plan in advance. Your committed to steering clear of the local drive through on such occasions. The crock pot comes to mind. You give it a good once over, incapable of remembering one single good slow cooker meal that you haven't overused, or that sounds remotely appealing. You fret. Maybe you should just pack sandwiches, it won't hurt if everyone eats lunch twice in one day. Or.....maybe you will have to hit a fast food joint, they all offer salad bowls and fruit cups and those are healthy......

OK, so maybe that's just me. I feel like I've cooked every good crock pot meal one too many times and I'm just burnt out on it. Too many busy weeknights I guess. So here is my solution for this weeks craziness called life. 

I'll be honest, this is not as quick and easy as some of my recipes. But it is convenient when prepared in advance (say the night before, or in the morning), kept in the fridge, and put in the oven close to supper time. It also makes great leftovers, so you could make it on a slow night, and reheat on the crazy one.

Formerly known as Hamburger pie, and made with tomato soup and canned green beans, I've changed this recipe up a bit to make it healthier.

Here's what you need:

1 lb. Ground Beef (or Turkey)
Portabello Mushroom Spaghetti Sauce
1 Clove Garlic
1 Bunch Fresh Asparagus
4 Potatoes
1 Egg
2 Tbsp Rice milk
1 C Sour Cream
1/2 tsp Dried Dill Weed
2 1/2 Cups Shredded Italian Blend Cheese

Pre-heat oven to 350*
Brown beef, drain, rinse, drain, add spaghetti sauce, and garlic, stir, set aside.
Wash, peel, quarter potatoes, boil until tender. Add egg, sour cream, rice milk and Dill, blend with mixer.
Wash and cut asparagus into 2 inch pieces, leaving out the dried ends (about 1/2 inch of bottom of stalk).

Pour Beef sauce into deep casserole dish.
Line Asparagus on top of beef sauce.
Cover with 1/2-1 cup of cheese.
Add Potatoes to casserole and top with rest of cheese.
Bake at 350* for 1 hour.

Tomorrow, warm thermoses and fill with leftover beef asparagus casserole for lunches. Two birds, one stone.

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