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    Ground Beef-and-Noodle Bake*


    Source of Recipe


    unknown

    Recipe Introduction


    Serves 8


    List of Ingredients




    6 ozs uncooked medium egg noodles
    1 lb ground round
    1 cup sliced mushrooms
    1/3 cup chopped onion
    2 cloves garlic minced
    2 (8 oz) cans tomato sauce
    1/2 tsp freshly ground pepper
    1/4 tsp salt
    1 (12 oz) carton 1% low-fat cottage cheese
    1 (8 oz) carton fat-free sour cream
    1/3 cup chopped green onions
    2 tbsps grated Parmesan cheese
    3/4 cup shredded reduced-fat cheddar cheese divided (3 oz)
    cooking spray

    Cook noodles according to package directions omitting salt and fat. Drain
    and set aside.

    Cook ground round and next 3 ingredients in a large nonstick skillet over
    medium heat until browned, stirring to crumble. Drain in a colander. Wipe
    drippings from skillet with a paper towel. Return meat mixture to skillet.
    Add tomato sauce, pepper, and salt.

    Combine cottage cheese and next 3 ingredients in a large bowl. Stir in meat
    mixture, noodles, and 1/3 cup cheddar cheese.

    Spoon noodle mixture into a 2-quart casserole coated with cooking spray.
    Cover and chill casserole 8 hours.

    Preheat oven to 350 deg F.

    Remove casserole from refrigerator; let stand at room temperature 30
    minutes. Bake, covered, at 350 deg F for 20 minutes. Uncover; sprinkle with
    remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.

    Exchanges: 3 Lean Meat, 1-1/2 Starch
    Calorie 288;Protein 27g;Fat 8g;Carbs 26g;Fiber 2g;Chol 65mg;Sodium 400mg

    Recipe




 

 

 


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