Lo-Cal Cheesaroni Beef Casserole
- 1 lb. lean ground beef
- 1 1/2 tsp. garlic salt
- 1 medium size onion, sliced
- 1 (28 oz.) can tomatoes
- 1 (6 oz.) can tomato paste
- 1/2 tsp. oregano
- 1/2 tsp. basil
- 1 1/2 tsp. chili powder
- 6 oz. large macaroni
- 1 (16 oz.) carton low-fat cottage cheese
- 4 oz. part-skim Mozzarella cheese, shredded (1 c.)
- 3 Tbsp. grated Romano cheese
- Season ground round with garlic salt.
- Spread in a shallow layer in a nonstick baking pan.
- Broil meat about 2 inches from heat just until surface is brown.
- Drain off fat.
- Combine browned meat, onion, tomatoes, tomato paste, oregano, basil and chili powder in a large saucepan or kettle.
- Bring to boiling; cover. Lower heat; simmer 1 hour, stirring frequently, until sauce is thick.
- Cook macaroni 15 minutes.
- Drain and rinse with cold water.
- Toss with cottage cheese.
- Spread cottage cheese macaroni mix in bottom of shallow 12 cup baking dish.
- Sprinkle with Mozzarella cheese.
- Spoon over sauce.
- Top with Romano.
- Freeze for future use or bake at 325u0b0 for 1 hour.
lean ground beef, garlic salt, onion, tomatoes, tomato paste, oregano, basil, chili powder, macaroni, cottage cheese, mozzarella cheese, romano cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065062 (may not work)