Beef and Noodle Casserole

1 Jan

5 cups uncooked yolk-free noodles

1-1/2 pounds extra lean ground beef

2 cloves garlic, minced

3 cans (8 oz) tomato sauce

1/2 tsp Splenda Sweetner

1/2 tsp salt

1/8 tsp black pepper

1 package (8 oz reduced-fat cream cheese

1 cup reduced-fat ricotta or cottage cheese

1/4 cup fat-free sour cream

3 green onions, thinly sliced, divided

2/3 cup shredded reduced-fat cheddar cheese

pre-heat oven to 350


Cook noodles according to package directions. Meanwhile, In a large nonstick skillet over medium heat, cook beef, and garlic until meat is no longer pink; drain.  Stir in tomato sauce, sweetener, salt, and pepper; heat through. Drain noodles; stir into beef.

In a small mixing bowl, beat cream cheese, ricotta, and sour cream until blended. Stir in half of onions.

Spoon half of noodle mixture into a 13x 9 oven-proof baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.

Cover and bake  for 30 minutes. Uncover, sprinkle with cheddar cheese. Bake 10 minutes longer. Sprinkle with remaining onions.


Serves 8 to 10




1 cup equals 290 calories. 12 g fat ( 7 saturated) 56 mg cholesterol, 650 mg sodium, 23 g carbs, 2 g fiber, 22 g protein.


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