eaglssong
05-13-2000, 04:22 AM
From Laurdee
Ground Beef-and-Noodle Bake
Serving Size : 8 6 points
6 ounces uncooked medium egg noodles
1 pound ground round
1 cup sliced mushrooms
1/3 cup chopped onion
2 cloves garlic -- minced
2 8-oz cans tomato sauce -- no salt-added
1/2 teaspoon freshly ground pepper
1/4 teaspoon 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 tablespoons grated Parmesan cheese
1 tablespoon poppy seeds
3/4 cup shredded reduced-fat cheddar cheese -- divided (3 oz)
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 4 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 degrees F.
Remove casserole from refrigerator; let stand at room temperature 30
minutes. Bake, covered, at 350 degrees for 20 minutes. Uncover; sprinkle
with remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.
Ground Beef-and-Noodle Bake
Serving Size : 8 6 points
6 ounces uncooked medium egg noodles
1 pound ground round
1 cup sliced mushrooms
1/3 cup chopped onion
2 cloves garlic -- minced
2 8-oz cans tomato sauce -- no salt-added
1/2 teaspoon freshly ground pepper
1/4 teaspoon 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 tablespoons grated Parmesan cheese
1 tablespoon poppy seeds
3/4 cup shredded reduced-fat cheddar cheese -- divided (3 oz)
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 4 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 degrees F.
Remove casserole from refrigerator; let stand at room temperature 30
minutes. Bake, covered, at 350 degrees for 20 minutes. Uncover; sprinkle
with remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.