I love Chicken Divan. So I thought hmmm... why not hamburger divan? Right? I had a pound of hamburger and wasn't sure what I wanted to do with it and didn't want to make the same old things I normally make so I thought of this. It's the same idea as chicken divan, only with hamburger. I was curious to know what the "divan" meant, so if you're curious here is a Wikipedia explanation, It's interesting anyway, if you're the curious sort. I used a gluten free organic cream of mushroom condensed soup in this, and that gives a few more carbs (4 per serving), but if you want a totally grain free sauce, then you could do the same sauce in my Chicken Divan recipe instead. But this was fantastic and we loved it. My husband tends to like this version much better. Sometimes I am willing to add a few carbs in order to lower his.
So I won't make this a long drawn out post, (which I tend to hate on blogs I go to), and will get on to the recipe.
Hamburger Divan
Serving Size : 6
(I list the brands I use, and that is where I get the nutrition info. If you use something else, yours may vary)
1 pound ground beef, Simply Nature, 100% grass fed
4 ounces canned mushroom slices -- OR fresh, sliced or chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
12 ounces cream of mushroom soup, Pacific organic condensed -- (gluten free)
1/4 cup half and half
1/4 cup Just Mayo, Hampton Creek
1 cup colby jack cheese, Happy Farms -- shredded
12 ounces Broccoli Florets, Season's Choice, frozen
1 cup colby jack cheese, Happy Farms -- shredded
1/4 cup Parmesan cheese -- grated
In frying pan brown beef, and add mushroom slices, onion powder, garlic powder and salt. Stir together.
Add cream of mushroom soup, half and half, mayo, and shredded cheese. Stir together until well incorporated and cheese is melted.
Preheat oven to 350F, grease 7 x 11-inch or 9 x 9-inch baking pan. Pour hamburger mixture into pan.
Microwave broccoli for 5 to 6 minutes. If desired chop into smaller pieces. Your preference. Spread on top of hamburger mixture.
Top with remaining shredded cheese, and parmesan cheese.
Bake 30 minutes.
Copyright:
© "11/6/2016, Ginny Larsen"
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Per Serving: 461 Calories; 34g Fat (67.1% calories from fat); 27g Protein; 10g Carbohydrate; 2g Dietary Fiber
NOTES : 10g carbs per 1/6 casserole
8g net carbs
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