Tag Archives: casserole

Cheeseburger Casserole

If you’re a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting casserole is for you!

What the heck is a cheeseburger casserole? Think cheeseburger essential ingredients such as lean ground hamburger meat sauteed with diced tomatoes, onions, a touch of mustard, and some not-so common burger ingredients such as pasta, all topped with melted cheddar and finished off with diced pickles.

I’m sure you can have fun with this and add your favorite cheeseburger toppings. I’m thinking sauteed mushrooms would be really good here too.

Cheeseburger Casserole
Adapted from Bobby Deen’s From Mama’s Table to Mine
www.skinnytaste.com
Servings: 9 • Size: about 1 cup • Old Points: 6 • Weight Watchers Points+: 7
Calories: 261 • Fat: 9 g • Protein: 21.5 g • Carb: 21.5 g • Fiber: 2 g • Sugar: 3 g
Sodium: 468.5 mg

Ingredients:

2 cups (6 oz) uncooked rotini pasta (use brown rice pasta for GF)
2 tsp oil
1 1/2 cups onions, finely chopped
1 garlic clove, finely chopped
1 lb lean ground beef (95% lean)
3/4 tsp salt
1/2 tsp black pepper
2 tbsp tomato paste
28 oz diced tomatoes
2 tbsp Dijon Mustard
2 cups reduced fat grated cheddar cheese
1/4 cup chopped dill pickles

Directions:

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.

In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.

Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

Tortilla Casserole

Tortilla Casserole
Makes 6 Servings; Old Points, 4 pts per serving

Ingredients:

2 1/2 cups Chicken Breast, cooked and shredded
1/2 cup canned diced tomatoes (I use Rotel brand with cilantro and lime juice)
3/4 cup Enchilada sauce
1/2 cup Salsa
1 tsp Enchilada seasoning (or taco seasoning)
1/2 cup low fat Cottage Cheese, blended smooth OR 4 oz (1/3 less fat) cream cheese, softened
1 cup Corn
1 cup Black Beans
4 high fiber Tortillas (such as La Tortilla brand), cut into quarters
1/2 cup Shredded Mozzarella or reduced fat Cheddar Cheese
1 1/2 cups Chicken Broth
Optional Toppings: Sliced black olives, chopped green onions
Preheat oven to 375. Spray 9 x 9 inch baking dish with non-stick cooking spray


Directions:

In a medium bowl, mix chicken with the first 6 ingredients. In a separate small bowl, mix corn and black beans together.

Pour the chicken broth in a shallow bowl. Dip the tortillas in the chicken broth, just long enough to get them moist (almost as you would dip bread in an egg mixture for french toast). Note: This step is certainly optional, however, it keeps the tortillas from getting dry. But if you would prefer a more dry tortilla in a recipe like this, simply skip this step.

Layer 4 tortillas on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer.

Top with shredded cheese (and olives and green onions if desired). Bake for 25-30 minutes or until cheese is melted.