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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.4
  • Total Fat: 9.7 g
  • Cholesterol: 48.6 mg
  • Sodium: 487.1 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 19.2 g

View full nutritional breakdown of Italian Hamburger Casserole calories by ingredient
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Italian Hamburger Casserole

Submitted by: BUBBLEBATHDUCKI

Introduction

This recipe is adapted from eatingwell.comís Creamy Hamburger Noodle Casserole recipe. This recipe uses a combination of lean ground beef and bulgur mixture to create a higher fiber, lower fat dish.

We have this with a salad and fruit.
This recipe is adapted from eatingwell.comís Creamy Hamburger Noodle Casserole recipe. This recipe uses a combination of lean ground beef and bulgur mixture to create a higher fiber, lower fat dish.

We have this with a salad and fruit.

Number of Servings: 6

Ingredients

    1 bunches scallion, trimmed
    8 ounces 90%-lean ground beef
    1/2 cup bulgur
    2 cloves garlic, minced
    1 14.5 ounce can tomato sauce
    1 14.5 ounce can petite diced tomatoes
    2 Tablespoons Italian Seasoning
    1/2 cup water
    1/4 teaspoon salt, divided
    Freshly ground pepper, to taste
    6 ounces Macaroni Elbow Noodles (Enriched)
    15 ounces part- skim ricotta cheese
    1/4 cup shredded extra-sharp Cheddar cheese

Directions

Preheat oven to 350įF. Coat a 2-quart baking dish with cooking spray. Put a large pot of water on to boil.

Separate white and green parts of scallions; thinly slice and reserve separately.

Cook beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towels.

Wipe out the pan, reduce heat to medium-low. Add bulgur, garlic and the reserved scallion whites. Cook, stirring, until the scallions soften, 5 to 7 minutes. Add tomato sauce, water , Italian seasoning and the beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes. Season with 1/8-teaspoon salt and pepper.

Meanwhile, cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse under cold water.

Place ricotta cheese in a medium bowl; fold in the reserved scallion greens. Season with the remaining 1/8-teaspoon salt and pepper.

Spread half the noodles in the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.

Bake the casserole until bubbly, 30 to 40 minutes. Let stand for 10 minutes before serving.

Makes 6 servings


Number of Servings: 6

Recipe submitted by SparkPeople user ENVIOUSDUCKIE.






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