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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From East Moline, Illinois, Mandy Anderson's revised one-dish wonder boasts nearly 60% less saturated fat, 199 fewer calories and 46% less sodium per serving! But it's more colorful, nutritious and with all the cheesy, melt-in-your-mouth flavor her husband loves. Ingredients:
1-1/2 pounds lean ground beef (90% lean) |
1/2 pound reduced-fat bulk pork sausage |
1 large onion, chopped |
1 medium carrot, chopped |
1 celery rib, chopped |
2 cups cubed day-old whole wheat bread |
1/2 cup fat-free milk |
1 tablespoon king arthur unbleached all-purpose flour |
4 cups chopped zucchini |
3/4 pound reduced-fat process cheese (velveeta), cubed |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
3/4 cup egg substitute |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon rubbed sage |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven, cook the beef, sausage, onion, carrot and celery over medium heat until meat is no longer pink and vegetables are crisp-tender. Meanwhile, in a small bowl, combine bread cubes and milk; set aside.
2. Remove meat mixture from the heat; drain. Stir in flour until blended. Stir in bread mixture and remaining ingredients. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
3. Cover and bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. Uncover and stir. Bake 8-12 minutes longer or until golden brown. Yield: 8 servings.
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