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Name: Cheeseburger Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: not set
Ingredients: 2 cups Rotini pasta; 2 teaspoons Oil; 1 1/2 cups Onion; 1 clove Garlic chopped; 1 pound Ground beef 95% lean; 3/4 teaspoon Salt; 1/2 teaspoon Black pepper; 2 tablespoon Tomato paste; 28 ounces diced tomatoes; 2 tablespoons Dijon mustard; 2 cups Reduced Fat Cheddar cheese shredded; 1/4 cup Dill pickle chopped

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INGREDIENTS

2 cups Rotini pasta
2 teaspoons Oil
1 1/2 cups Onion
1 clove Garlic ; chopped
1 pound Ground beef ; 95% lean
3/4 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoon Tomato paste
28 ounces diced tomatoes
2 tablespoons Dijon mustard
2 cups Reduced Fat Cheddar cheese ; shredded
1/4 cup Dill pickle ; chopped

INSTRUCTIONS

preheat the oven to 350 degrees. Spray a 9 x 13 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 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 tomato pasta, 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 cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

NOTES

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Cheeseburger Casserole

2 cups Rotini pasta
2 teaspoons Oil
1 1/2 cups Onion
1 clove Garlic chopped
1 pound Ground beef 95% lean
3/4 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoon Tomato paste
28 ounces diced tomatoes
2 tablespoons Dijon mustard
2 cups Reduced Fat Cheddar cheese shredded
1/4 cup Dill pickle chopped

preheat the oven to 350 degrees.  Spray a 9 x 13 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 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 tomato pasta, 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 cheddar and bake until the cheese is melted, about 15 minutes.  Sprinkle the chopped pickles over the top and serve.  Makes about 9 cups.

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Nutrition

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Serving Size: 1 Serving (1988g)
Recipe Makes: 7 Servings

Calories: 2692
Calories from Fat: 1339 (50%)

Amt Per Serving		% DV

	Total Fat 148.8g	198 %
	Saturated Fat 85.3g	427 %
	Monounsaturated Fat 47g
	Polyunsanturated Fat 7.8g
Cholesterol 552mg		170 %
Sodium 2176.7mg		75 %
Potassium 5866.6mg		154 %
Total Carbohydrate 203.8g		60 %
	Dietary Fiber 5.1g	20 %
	Sugars, other 198.8g
Protein 141.3g		202 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2692

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