I can’t take the credit for this recipe. Skinny Taste had conjured it up at the beginning of the month and I couldn’t help but repin it to my Pinterest board. I had to adapt the recipe based on what I had in my pantry, which means my recipe is sadly going to be a pickle-less one. Nevertheless, here ’tis.
Skinny Cheeseburger Casserole
- 2 C. (6 oz) whole wheat pasta
- 2 tsp. grapeseed oil
- 1 1/2 C. onion, finely chopped
- 1 garlic clove, finely chopped
- 1 lb. lean ground beef (97% lean)
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. reduced sugar ketchup
- 28 oz diced tomatoes
- 2 tbsp. Dijon mustard
- 2 C. fat free shredded cheddar cheese
- 1/4 C. chopped dill pickles (optional)
Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the ketchup, then add the tomatoes and mustard.
Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes.
Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.
We served ours with steamed snap peas!
It was a delicious meal. Thanks, Skinny Taste for the recipe! You guys all have to try this one.
Happy Hump Day!