Primal Hamburger Casserole
Raise your hand if you’ve ever eaten Hamburger Helper. (Yes, I confess that my hand is up. But I haven’t touched the stuff in at least 4 years, and I rarely did so before that.)
Because my family lived on a small farm and raised a beef cow every year, I grew up eating a lot of ground beef. Though I never have come around to liking meatloaf, I do have fond memories of meaty spaghetti sauce, thick burgers, and hamburger casserole.
The problem with most hamburger casseroles, however, is that they tend to include pasta and/or beans, either of which renders them high-carb and un-primal. Fortunately, a dose of big flavor (in the form of herbs, olives, and especially sundried tomatoes) can primalize this meal with ease.
I’ve enjoyed this quick, one-dish casserole several times lately, including once over spaghetti squash fried in butter for a large dinner, and once for breakfast with an egg over easy on top. If you eat dairy, a sprinkle of parmisan or cheddar would make an excellent garnish. I used fresh herbs because my garden is bursting with them, but dried will work too if they’re all you have on hand.
1/3 lb ground beef (not lean — we want those saturated fats!)
1/3 cup onion, julienned
2 cloves garlic, minced
2 mushrooms, sliced
10 black olives, sliced
10 sundried tomato halves, chopped
1 Tbs each fresh basil and oregano (or 1 tsp each dried)
Pre-heat skillet over medium flame. Add beef, onion, garlic, and mushrooms. Stir to crumble beef, and occasionally until meat is cooked. Add olives, sundried tomatoes, and herbs and cook about 1 minute until heated through. Serves 1.