Post by JJ Judkins on Apr 9, 2010 17:41:04 GMT -6
* Exported from MasterCook *
DOUBLE CHEESE HAMBURGER CASSEROLE
Recipe By :Jennifer Hall <ladyevelyn@home.com>
Serving Size : 5 Preparation Time :0:00
Categories : 5 Point 8 Point
Beef Casseroles
Done By Dotties Calculator Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces noodles -- uncooked, about 2cup
1 pound extra lean ground beef
1/3 cup chopped onion
1/4 cup chopped celery
8 ounces tomato sauce -- 1 can
1 teaspoon salt
3 ounces fat-free cream cheese -- 1 package softened
1/2 cup nonfat cottage cheese -- creamed
1/4 cup fat free sour cream
1 medium tomato -- optional
Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream.
TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed.
TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately.
JENN'S NOTES: I had this recipe from a magazine clipping from years ago. The origional called for reg cream cheese, reg cottage cheese, and red sour cream and lean ground beef. I changed all the dairy to fat free and the ground beef to extra lean (which is most readily available everywhere, where the 92% lean one can be hard to find). Also I would probably add more veggies to this like zucchini, or brocoli, or cauliflower, just to make it even more healthy.
JENN'S LOWER FAT NOTES: Use 92% lean 8% fat ground beef.
MC Formatted by: Jennifer Hall <ladyevelyn@home.com>
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Per Serving (excluding unknown items): 353 Calories; 17g Fat (43.2% calories from fat); 27g Protein; 23g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 926mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES : Per serving: 364.9 cal, 16.8g (41.9%) fat, 1.8g fibre, 870mg sodium, 24.4g carbs, 27.9g protien
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
DOUBLE CHEESE HAMBURGER CASSEROLE
Recipe By :Jennifer Hall <ladyevelyn@home.com>
Serving Size : 5 Preparation Time :0:00
Categories : 5 Point 8 Point
Beef Casseroles
Done By Dotties Calculator Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces noodles -- uncooked, about 2cup
1 pound extra lean ground beef
1/3 cup chopped onion
1/4 cup chopped celery
8 ounces tomato sauce -- 1 can
1 teaspoon salt
3 ounces fat-free cream cheese -- 1 package softened
1/2 cup nonfat cottage cheese -- creamed
1/4 cup fat free sour cream
1 medium tomato -- optional
Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream.
TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed.
TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately.
JENN'S NOTES: I had this recipe from a magazine clipping from years ago. The origional called for reg cream cheese, reg cottage cheese, and red sour cream and lean ground beef. I changed all the dairy to fat free and the ground beef to extra lean (which is most readily available everywhere, where the 92% lean one can be hard to find). Also I would probably add more veggies to this like zucchini, or brocoli, or cauliflower, just to make it even more healthy.
JENN'S LOWER FAT NOTES: Use 92% lean 8% fat ground beef.
MC Formatted by: Jennifer Hall <ladyevelyn@home.com>
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 353 Calories; 17g Fat (43.2% calories from fat); 27g Protein; 23g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 926mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.
NOTES : Per serving: 364.9 cal, 16.8g (41.9%) fat, 1.8g fibre, 870mg sodium, 24.4g carbs, 27.9g protien
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0