Weekend Recipes: Beef & Cheese Casserole v2

My second attempt at the beef and cheese casserole. Still continues to be healthy, but has been modified a bit.

What You Need

  • 1 (8-ounce) package small elbow macaroni
  • Cooking spray
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 2 teaspoons bottled minced garlic
  • 1 pound 90% lean ground sirloin
  • 1 cup tomato sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup soy milk
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 1/2 cups (6 ounces) reduced-fat shredded pepper jack cheese
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon basil

How To Make It

Preheat oven to 350. Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates. Add pasta to beef mixture in pan, stirring to combine. Add basil. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Apply olive oil and let stand for five minutes.

Nutritional Value

  • Calories 283
  • Fat 6 g
  • Saturated Fat 4.2 g
  • Protein 25
  • Carbohydrates 30.1 g
  • Fiber 2.1 g
  • Cholesterol 46 mg
  • Sodium 622 mg
  • Calcium 209 mg