Casserole Italiano

Shared by: Tammy

10 Points Per Serving

Not quite as easy, but definitely as quick! Now, you will notice that I call for lean ground sirloin here... I usually buy a big package of sirloin steaks when they are on sale, have the butcher trim all the fat and then grind it - no fat added. This is the leanest meat (ground or otherwise) that you can get. It costs a bit more, but in the end (when you consider heart bypass surgery) it's worth it. :-)

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 1/2 pounds lean ground sirloin

1 1/2 teaspoons salt

1/4 teaspoon pepper

1/2 teaspoon oregano

2 tablespoons Worcestershire sauce

8-ounce package elbow macaroni, cooked according to package directions

1 can (3 ounces) button mushrooms, drained

1 can (8.75 ounces) tomato soup, undiluted

1 medium tomato, chopped

1/2 cup grated fat free Parmesan cheese

Preheat oven to 375º. In a large skillet sprayed with non-stick cooking spray, saute onion and green pepper in over medium heat until tender. Add ground round, cooking until brown. Add salt, pepper, oregano and Worcestershire sauce. In a 2 1/2-quart casserole, combine cooked macaroni, ground round mixture, mushrooms, soup and chopped tomato. Cover and bake for 40 minutes. Remove from oven, sprinkle cheese on top and bake 5 minutes more, or until cheese is melted and brown.

Makes 6 servings.

414.87 Cal (44.30% from Fat, 25.70% from Protein, 30.00% from Carb); 26.02 g Protein; 19.94 g Tot Fat; 30.41 g Carb; 0.92 g Fiber; 93.99 mg Calcium; 3.28 mg Iron; 764.13 mg Sodium; 661.71 IU Vit A; 56.42 mg Vit C; 91.53 mg Cholesterol