Ground Beef-and-Noodle Bake

Recipe By : WW Quick & Easy Menus

6 Points per serving

6 ounces uncooked medium egg noodles

1 pound ground round

1 cup sliced mushrooms

1/3 cup chopped onion

2 cloves garlic -- minced

2 8-oz cans tomato sauce -- no salt-added

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1 12-oz carton 1% low-fat cottage cheese

1 8-oz carton fat-free sour cream

1/3 cup chopped green onions

2 tablespoons grated Parmesan cheese

1 tablespoon poppy seeds

3/4 cup shredded reduced-fat cheddar cheese -- divided (3 oz)

cooking spray

1. Cook noodles according to package directions omitting salt and fat. Drain and set aside.

2. Cook ground round and next 3 ingredients in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add tomato sauce, pepper, and salt.

3. Combine cottage cheese and next 4 ingredients in a large bowl. Stir in meat mixture, noodles, and 1/3 cup cheddar cheese.

4. Spoon noodle mixture into a 2-quart casserole coated with cooking spray. Cover and chill casserole 8 hours.

5. Preheat oven to 350º F.

6. Remove casserole from refrigerator; let stand at room temperature 30 minutes. Bake, covered, at 350 º for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.

Yield: 8 servings.

Exchanges: 3 Lean Meat, 1 1/2 Starch. Per serving: Cal 288(24% from fat); Pro 27.2g; Fat 7.8g(sat 3.2f); Carb 25.8g; Fib 2g; Chol 65mg; Iron 3mg; Sod 400mg; Calc 174mg. MC Formatted by Sue