Ground Beef and Noodle Casserole*
Source of Recipe
WW
List of Ingredients
Serves 8
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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