Hamburger & Sour Cream Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you've been missing the gooey goodness of a sour cream and hamburger noodle casserole, grab a fork. The EatingWell Test Kitchen has updated this comfort-food classic so it has about half the calories and one-quarter the fat of the original. scallions, ground beef, canola oil bulgur garlic, tomato sauce water Salt pepper no-yolk egg noodles cottage cheese sour cream cheddar cheese cvt Ingredients:
12 (two bunches) scallions, trimmed |
154 g (net from 1/2 lb. raw) lean (90%) ground beef, preferably ground round |
1 1/2 tsp canola oil |
1/2 c bulgur |
2 cloves garlic, minced |
15 oz (or 16 oz) tomato sauce |
1/2 c water |
1 salt and pepper to taste |
6 oz whole wheat or no-yolk egg noodles |
1 c 1% cottage cheese |
1 c light sour cream |
1/4 c grated lowfat extra-sharp cheddar cheese |
Directions:
1. Preheat oven to 350 F. Lightly oil a 2-quart baking dish or coat it with nonstick spray. Put a large pot of salted water on to boil.
2. Separate white and green parts of scallions; thinly slice both parts and reserve separately.
3. Cook ground 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 skillet.
4. Add oil to the pan and reduce heat to medium-low. Add bulgur, garlic and reserved scallion whites. Cook, stirring, until the vegetables soften, 5 to 7 minutes. Add tomato sauce, water and beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and sauce is thickened, 15 to 20 minutes. Season with salt and pepper.
5. Meanwhile, cook noodles until al dente, 6 to 10 minutes. Drain and rinse under cold water.
6. Puree cottage cheese in a food processor until smooth. Transfer to a large bowl; fold in sour cream and the reserved scallion greens. Season with salt and pepper.
7. Layer half the noodles in the bottom of the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.
8. Bake casserole for 30 to 40 minutes, or until bubbly. Let stand for 10 minutes before serving.
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