Hamburger Macaroni Casserole

By carvalhohm

Ingredients

• 1 lb extra lean (96%) lean ground beef
• 2 cups Ronzoni Smart Taste Macaroni Noodles
• 1 1/2 cups fat free beef broth
• 10 ounces white mushrooms
• 2 large tomatoes, cut into chunks
• 2 large carrots, cut into chunks
• 1 large onion, cut into chunks
• 4 cloves garlic, peeled
• 1/2 cup fat free sour cream
• 2 cups water
• 2 tbsp Worcestershire sauce
• 2 tbsp whole wheat flour
• 2 tsp dried thyme
• 2 tsp dried sage
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Details

Servings 6
Adapted from laaloosh.com

Preparation

Step 1

In food processor, process garlic until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion and tomato, and pulse until roughly chopped.

Cook beef in large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, paprika, thyme, sage salt and pepper and cook, stirring often, until vegetables start to soften and mushrooms release their juices, 5 to 7 minutes.

Stir in water, 1 1/4 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until pasta is tender, 8 to 10 minutes.

Whisk flour with remaining 1/4 cup broth in small bowl until smooth; stir into hamburger mixture.

Stir in sour cream. Simmer, stirring often, until sauce is thickened, about 2 minutes.

Serving size is 1 1/2 cups
Each serving = 7 Points +

PER SERVING: 269 calories; 4g fat; 32 g carbohydrates; 28 g protein; 6 g fiber