This family-friendly Cheeseburger Macaroni Casserole recipe was created by Chef Ina Pinkney, and comes to us courtesy of the Arizona Dairy Council.
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 cup uncooked whole wheat elbow macaroni (or whole wheat penne or rotini pasta)
- 1 medium tomato, chopped
- 1 (8-ounce) can tomato sauce
- 1/2 teaspoon seasoned salt, optional
- 1/8 teaspoon pepper
- 1 cup shredded reduced-fat Cheddar cheese
Preheat oven to 350 degrees F. Spray an 8×8-inch baking pan with nonstick cooking spray; set aside. In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is soft; drain.
Cook macaroni according to package directions, omitting salt; drain. Spoon the macaroni into the prepared pan. Spread the beef mixture and chopped tomato over macaroni. Pour tomato sauce over beef and sprinkle with seasoned salt, if desired, and pepper.
Sprinkle with cheese and cover loosely with foil; bake 35 minutes or until cheese is melted and edges of casserole are bubbling.
|Total Fat||10 g|
|Saturated Fat||4 g|
|Calcium||30 % Daily Value|
|Dietary Fiber||4 g|
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