SKINNY BEEF AND NOODLE LAYERED CASSEROLE

Skinny Beef and Noodle Layered Casserole image

73% less total fat • 41% less cholesterol than the original recipe. Assemble this meaty, lasagna-style dish up to 24 hours ahead and chill until baking time.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 6

Number Of Ingredients 14

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Ingredients

3 cups dried medium noodles (6 ounces)
1 pound extra-lean ground beef
2 cans (8 oz) Muir Glen™ tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup Yoplait® plain yogurt
1 package (8 oz) low-fat cream cheese, softened
1/2 cup fat-free milk
1/3 cup chopped onion (1 small)
1 package (10 oz) frozen chopped spinach, cooked and well drained
1/2 cup shredded reduced-fat cheddar cheese (2 ounces)

Steps:

Preheat oven to 350°F. Grease a 2-quart casserole or square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
Meanwhile, in a large skillet, cook beef until browned. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
In a medium bowl, beat together yogurt and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
Cover casserole or baking dish with lightly greased foil. Bake about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
Make-Ahead Directions: Prepare as directed without baking. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake, covered, in a 350°F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 cup, Sodium 870 mg, Sugar 11 g, TransFat 1/2 g