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So…I saw this commercial for a “Mushroom Bacon Swiss Monster Burger” the other day and I really wanted one (hold the bacon)! I don’t even remember what restaurant it was for (Hardee’s maybe…?)…but I just kept having visions of it all day. I have been on a staunch no ‘fast food’ regime for a long time. I mean, I defect every once in a while for convenience’s sake but always reap the consequences either on the scale…or…well…a different way (no explanation needed…you all know what I mean!).

On top of that…I overheard a co-worker talking about “Crock Pot Mac ‘n Cheese” made with Velveeta and I wanted that too!!! Argghhh…will food cravings ever cease!

So…I sat down and got my wheels a turning on how I could have both but not suffer the dier consequences! I love Velveeta…don’t get me wrong…but the processed cheese is SOO bad for you! Then, I thought, “I can’t have cheese on my burger AND have macaroni and cheese.” Then…lighbulbs…what if I made a killer swiss cheese mac, just a bunless mushroom burger and added some type of green veggie? Sounds like a great meal to me…and it was! I hope you love it as much as I did!

You will fnd this recipe and more on next week’s cooking cast from the Simplicity Gourmet Corporate Center Kitchen @ 11:00 CST: www.pinkapronpreview.com/tv

Happy Cooking!
Miss K

Mushroom Burgers w/ Slow Cooker Swiss Mac ‘n Cheese & Spinach Salad

UTENSILS: Small Mixing Bowl, Large Skillet, 8” Saute Pan, 5 qt Slow Cooker, 6 qt Dutch Oven, Large Salad Bowl, Master Kut

INGREDIENTS:
Burgers
1 lb lean ground beef or turkey, 1 can Fat Free Cream of Mushroom Soup, 1/3 cup Italian-seasoned bread crumbs, 1 pkg Lipton Onion Soup Mix, ½ Cup finely chopped onion, 1 Egg, 1 ½ Cups Sliced Mushrooms,
4 TBSP Worcestershire Sauce (divided)

Mac & Cheese: 1 Pkg Whole Wheat Egg Noodles, 3 Cups Skim Milk, 3 Cups 2% Swiss Cheese (#4 Cone), 3 Cups 2% Cheddar Cheese (#4 Cone), ½ Stick of Butter

Salad: 1 Large Bag Baby Spinach, 1 Cup Grape Tomatoes (halved), ¼ Red Onion (Thinly Sliced), Banana Peppers Rings, 3-4 TBSP Pine Nuts, Garlic and Cheese Croutons, Olive Oil or Your favorite Dressing

INSTRUCTIONS:

**Begin Macaroni 1 ½ – 2 hours before you prep the rest of your meal** Fill the 6 qt ¾ full of water. Bring to a boil on medium high heat. Add the egg noodles and cook for about 6-7 minutes (cook to al dente – not all the way done). Meanwhile, grate the cheeses.  When the noodles have cooked 6-7 minutes, drain and add to a cold 5 qt slow cooker. Add milk, butter, cheeses, salt and pepper to taste. Stir to combine well. Cover and cook on 250 (medium) until water begins to bubble around the edges. Turn to simmer and allow to cook 1 ½ – 2 hours, stirring occasionally.

When your mac ‘n cheese has about 45 minutes left of cooking, begin your burgers. Saute the onion on medium heat with 1 TBSP Worcestershire Sauce for 7-10 minutes or until very soft.

Combine the ground meat, ¼ Cup Cream of Mushroom Soup, Lipton Onion Soup Mix, 2 TBSP Worcestershire Sauce, bread crumbs, egg, and ½ the sautéed onions. Form 4 burgers.

Heat the skillet on medium heat. When heated, add the burgers. Meanwhile, prepare your salad. Add the bag of spinach to the salad bowl and drizzle with Olive Oil; toss to coat well. Layer on rings of onion, then banana peppers, then the halved tomatoes. Sprinkle with Croutons and Pine Nuts. Set aside until ready to serve.

Combine the mushrooms, rest of the mushroom soup, other half of sautéed onions, & 1 TBSP Worcestershire Sauce in a shallow bowl. When the burger pan whistles, uncover and flip the burgers. Add the mushroom mixture over the top of the burgers. Cover, whistle closed and turn the burner to low. Allow to cook for 10-12 minutes longer. Serve and enjoy!

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