Ground Beef-and-Noodle Bake (6 PTS)

Recipe Ingredients

6 oz	170g	Uncooked medium egg noodles
1 lb	454g / 16oz	Ground round
1 cup	237ml	Sliced mushrooms
1/3 cup	20g / 0.7oz	Chopped onion
2		Garlic - minced
2		Tomato sauce - no salt-added - (8 oz)
1/2 teaspoon	2.5ml	Freshly ground pepper
1/4 teaspoon	1.3ml	Salt
12 oz	340g	1% low-fat cottage cheese
8 oz	227g	Fat-free sour cream
1/3 cup	20g / 0.7oz	Green onions - chopped
2 tablespoons	30ml	Grated Parmesan cheese
1 tablespoon	15ml	Poppy seeds
3/4 cup	109g / 3.8oz	Shredded reduced-fat cheddar cheese - divided (3 oz)
		Cooking spray

Recipe Instructions

1. Cook noodles according to package directions omitting salt and fat. Drain

and set aside.

2. Cook ground round and next 3 ingredients in a large nonstick skillet over

medium heat until browned, stirring to crumble. Drain in a colander. Wipe

drippings from skillet with a paper towel. Return meat mixture to skillet.

Add tomato sauce, pepper, and salt.

3. Combine cottage cheese and next 4 ingredients in a large bowl. Stir in

meat mixture, noodles, and 1/3 cup cheddar cheese.

4. Spoon noodle mixture into a 2-quart casserole coated with cooking spray.

Cover and chill casserole 8 hours or freeze.

5. Preheat oven to 350º F.

6. Remove casserole from refrigerator; let stand at room temperature 30

minutes. Bake, covered, at 350 º for 20 minutes. Uncover; sprinkle with

remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.

Exchanges: 3 Lean Meat, 1 1/2 Starch.

Per serving: Cal 288(24% from fat);Pro 27.2g; Fat 7.8g(sat 3.2f); Carb 25.8g; Fib 2g; Chol 65mg; Iron 3mg; Sod 400mg; Calc 174mg.

Source:
Weight Watchers Quick and Easy Menus

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