I’m always surprised at how unavoidably fattening recipes are referred to as “skinny” when in reality it’s just not likely. I mean, yeah you can make a skinny version of a brownie by using apple sauce and avocado instead of butter, oil and eggs, but it’s still gonna have a calorie bang because it is after all a brownie. But I get it, we’re all just trying to indulge in our favorites without all the carbs and calories and fat. Hence the “skinnyfied” version of the cheeseburger casserole.
What I like about this recipe is that it doesn’t use any cream soups, though I always use my own dry cream soup mix, which is a lot healthier and safer than the canned stuff. Instead the cheese is what makes this dish casserole-y (Like how I just make up words?) Believe it or not this (slightly adapted) recipe came via Paula Deen “the stick of butter in every dish” queen.
Skinny Cheeseburger Casserole
1 lb. lean ground beef
8 oz. wide egg noodles
1/2 cup onion, chopped
1 clove garlic, minced
1 1/2 T worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp basil
1 tsp oregano
1 tsp garlic powder
28 oz. canned diced tomatoes, undrained
2 cups shredded sharp cheddar
Sour cream for topping, if desired
1. Preheat oven to 350*. Spray large casserole dish with cooking spray.
2. In a large skillet cook onions, garlic & ground beef until browned.
3. Add worcestershire, salt, pepper, basil, oregano, garlic powder, and tomatoes with juice. Combine well and simmer about 15 minutes.
4. Cook pasta al dente. It will continue to cook some in the oven and you don’t want it mushy.
5. Drain pasta and combine with the meat mixture; mix in 1/2 the cheese. Pour into casserole dish and top with remaining cheese.
6. Bake about 15 minutes, until cheese is melted and bubbly.