Skinny Cheeseburger Casserole

Prep time: 20 minutes

Cook time: 25 minutes

Yield: 8 servings

Serving size: 1 cup

Ingredients

2 cups whole wheat elbow macaroni, uncooked
1/2 onion, diced
1 lb lean ground beef
2 cups reduced-fat, shredded cheddar cheese
2 - 14.5 oz cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Dijon mustard
1 Tbsp garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 tsp extra virgin olive oil
non-stick cooking spray
1/4 cup hamburger dill chips, chopped (*optional)
*Optional ingredients are not included in nutritional calculations

Instructions

Preheat oven to 350 degrees, and spray a 9x13 inch casserole dish with nonstick cooking spray. (I used one of my favorite red casserole dishes from Chantal!)
In a large stock pot, cook pasta according to package directions, drain and set aside.
In a medium skillet, add olive oil and cook onions and garlic for 1-2 minutes.
Add ground beef and cook until browned. Add salt and pepper to ground beef while cooking.
Add in tomatoes, tomato paste and mustard.
Allow the mixture to cook and thicken until bubbly.
Add the pasta to sauce and mix to cover evenly.
Transfer mixture to casserole dish.
Top with cheese and bake for 20-25 minutes.
Remove from oven and top with chopped dill pickles before serving (optional).

Nutrition Information

Per Serving (1 cup):

Calories: 258

Fat: 9g

Carbohydrates: 18g

Fiber: 4g

Protein: 24g

Sugars: 5g

Sodium: 528mg

Vitamin A: 16%

Vitamin C: 25%

Calcium: 27%

Iron: 10%
WWP+: 6 points