Italian Hamburger Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 bunches scallion, trimmed8 ounces 90%-lean ground beef1/2 cup bulgur2 cloves garlic, minced1 14.5 ounce can tomato sauce1 14.5 ounce can petite diced tomatoes2 Tablespoons Italian Seasoning1/2 cup water1/4 teaspoon salt, dividedFreshly ground pepper, to taste6 ounces Macaroni Elbow Noodles (Enriched)15 ounces part- skim ricotta cheese1/4 cup shredded extra-sharp Cheddar cheese
Preheat oven to 350°F. 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.
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.
Nutritional Info 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
Member Reviews