Beef, Broccoli, and Pasta Casserole |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I am putting it here safekeeping. Ingredients:
3 tablespoons grated parmesan cheese |
3/4 lb penne pasta or 3/4 lb other penne pasta |
3 tablespoons all-purpose flour |
1 teaspoon thyme |
1/4 teaspoon crushed red pepper flakes |
1 lb ground beef |
1 tablespoon unsalted butter |
1/8 teaspoon nutmeg, grated |
1 1/2 cups reduced-sodium chicken broth |
1 cup fresh breadcrumb |
1 1/2 cups low-fat milk |
1 cup fat-free cheddar cheese, shredded |
2 cups broccoli florets |
1 small onion, chopped |
2 garlic cloves, crushed |
Directions:
1. Preheat oven to 375°F
2. Place broccoli in a steamer basket over boiling water.
3. Cover pan and steam 3 minutes or until tender.
4. Rinse broccoli under cold running water and drain well.
5. Transfer to a buttered, deep casserole dish.
6. Cook pasta in a large pan of boiling water 7 minutes, or until al dente. Drain, rinse under cold water, and drain again.
7. Stir into broccoli.
8. Melt 2 tsp butter in a heavy nonstick skillet over medium high heat.
9. Sauté meat, onion and garlic 5 minutes, stirring often to break up meat, until browned.
10. Sprinkle on flour and thyme.
11. Sauté 2 minutes, stirring often.
12. Stir in next 4 ingredients and salt to taste.
13. Bring to a boil, stirring until thickened.
14. Reduce heat to low and simmer 3 minutes, stirring often.
15. Remove from heat and stir in Cheddar cheese until melted.
16. Stir into casserole and toss.
17. Top with breadcrumbs and Parmesan and dot with remaining butter.
18. Bake about 30 minutes until casserole is bubbling and top is golden brown.
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