Advertisement

Creamy Hamburger Noodle Casserole

March/April 1999

Your rating: None Average: 3.7 (266 votes)

The EatingWell Test Kitchen takes lean ground beef and combines it with whole-grain bulgur, egg noodles and a creamy tomato sauce in a baked casserole topped with Cheddar. With less fat and calories than the original skillet meal, this dish is sure to become a new family favorite.



READER'S COMMENT:
"I used TVP and fluffed it up using beef broth. I put lots of garlic in, because I'd read the comments about it being bland. Added red pepper flakes, per the previous reviews. Still bland. We added more sour cream to it and more salt,...
Creamy Hamburger Noodle Casserole Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 2 bunches scallions, trimmed
  • 8 ounces 90%-lean ground beef
  • 1 1/2 teaspoons canola oil
  • 1/2 cup bulgur, (see Ingredient Note)
  • 2 cloves garlic, minced
  • 2 8-ounce cans tomato sauce
  • 1/2 cup water
  • 1/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 6 ounces no-yolk whole-wheat egg noodles
  • 1 cup low-fat cottage cheese
  • 1 cup reduced-fat sour cream
  • 1/4 cup shredded extra-sharp Cheddar cheese

Preparation

  1. Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray. Put a large pot of water on to boil.
  2. Separate white and green parts of scallions; thinly slice and reserve separately.
  3. Cook beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towels.
  4. Wipe out the pan, add oil and reduce heat to medium-low. Add bulgur, garlic and the reserved scallion whites. Cook, stirring, until the scallions soften, 5 to 7 minutes. Add tomato sauce, water and the beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and the sauce is thickened, 15 to 20 minutes. Season with 1/8 teaspoon salt and pepper.
  5. Meanwhile, cook noodles until just tender, 6 to 8 minutes or according to package directions. Drain and rinse under cold water.
  6. Puree cottage cheese in a food processor until smooth. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the remaining 1/8 teaspoon salt and pepper.
  7. Spread half the noodles in the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.
  8. Bake the casserole until bubbly, 30 to 40 minutes. Let stand for 10 minutes before serving.

Tips & Notes

  • Ingredient Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. It simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, lebaneseproducts.com.

Nutrition

Per serving: 377 calories; 14 g fat (7 g sat, 4 g mono); 52 mg cholesterol; 41 g carbohydrates; 22 g protein; 5 g fiber; 757 mg sodium; 631 mg potassium.

Nutrition Bonus: Calcium, Iron & Vitamin C (20% daily value), Magnesium (17% dv), Vitamin A (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 1/2 lean meat, 1 1/2 medium-fat meat, 1 fat


More From EatingWell

Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
6
Main Ingredient
Beef
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
Super Bowl
Publication
March/April 1999
20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner