Thursday, October 16, 2014

Tasteful Thursday

Skinny Cheeseburger Casserole
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 8 servings
Serving size: 1 cup
2 cups whole wheat elbow macaroni, uncooked
2 tsp extra virgin olive oil
½ onion, diced
1 Tbsp garlic, minced
1 lb lean ground beef
½ tsp burger seasoning
½ tsp salt
¼ tsp black pepper
2 — 14.5 oz cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Dijon mustard
2 cups reduced-fat, shredded cheddar cheese
¼ cup hamburger dill chips, chopped
*Optional ingredients are not included in nutritional calculations.
Preheat oven to 350 degrees, and spray a 9" x 13" casserole dish with nonstick cooking spray.
In a large stock pot, cook pasta according to package directions, drain and set aside.
In a medium skillet, add olive oil and cook onions and garlic for 1-2 minutes.
Add ground beef and cook until browned. Add salt, pepper and burger seasoning to ground beef while cooking.
Add in tomatoes, tomato paste and mustard.
Allow the mixture to cook and thicken until bubbly.
Add the pasta to sauce and mix to cover evenly.
Transfer mixture to casserole dish.
Top with cheese and bake for 20-25 minutes.
Remove from oven and top with chopped dill pickles before serving (optional).
Nutrition Information
Per Serving: (1 cup)
Calories: 258
Calories from fat: 75
Fat: 9g
Saturated Fat: 5g
Cholesterol: 50mg
Sodium: 528mg
Carbohydrates: 18g
Fiber: 4g
Sugar 5g
Protein: 24g
Calcium: 27%
Iron: 10%
WWP+: 6

Recipe borrowed from

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