Creamy Cheese Burger Casserole

Are you looking for a way to get your kids to eat more vegetables and like them? This is the recipe for you then!

1lb lean ground beef (at least 80/20)
3 small carrots peeled and chopped
1 small zucchini chopped
1 medium yellow onion chopped
1 cup white mushrooms chopped
1 can petite diced tomatoes
1 container lemon herb Philly cooking cream
4 oz Velveta
2 teaspoons ground cumin
Salt and pepper to taste
1cup of pasta or rice of your choice (I used vermicelli)
2 can Pillsbury Cresent rounds


Brown the ground beef in a large heavy bottom skillet. Half way through the browning process add the vegetables. Let this cook for another 10 minutes or so. Add the tomatoes, cooking cream and Velveta. while this is cooking boil the pasta. (If you are using rice start it first unless it is minute rice. I don't suggest minute rice unless that is all you have on hand.) Drain the pasta and combine with the beef mixture. Remove from heat and pour into a 2-4 quart casserole dish. Top with rolls and sprinkle with shredded cheese if desired. Cover and bake for 25-30 minutes. Uncover and bake until golden brown and rolls are cooked through. If they are still doughy cover and bake a little longer. For more on this recipe or any others please email me at alesia.leach@gmail.com