Casseroles

Posts: 243
edited December 2024 in Recipes
What are some healthy casserole recipes? No rice, please.

Welcome!

It looks like you're new here. Sign in or register to get started.

Replies

  • Posts: 940 Member
    I'm making this for dinner:
    http://www.skinnytaste.com/2010/03/shepards-pie-lightened-up.html

    You could also do a type of egg bake. I have egg muffins in the oven right now ;)

    Sorry, those are the only ones off the top of my head! Feel free to add me though, I've really been into recipes lately and I've been posting them on my blog.
  • Posts: 364 Member
    This recipe makes two trays ( i but the aluminum throw away pans from walmart) I have two trays of this in my freezer right now:

    Mexican-Beef Bake with Cilantro Lime Cream

    1 box of barilla multigrain pasta
    12 oz. extra lean ground beef
    2 tbsp. minced garlic
    2 cans bush's reduced sodium black beans rinsed, and drained
    2 14.5 z cans no salt added diced tomatoes, undrained
    1 1/2 cup picante sauce
    2 tsp. dried oregano
    1 tsp. cumin
    1 tsp. chili powder
    1 c. colby and monterey jack cheese
    2/3 c. fat free sour cream
    4 tbsp. minced green onion
    1 tsp. finely shredded lime peel
    cilantro
    Lime Wedges (optional)

    Makes 2 pans of 6 servings each.

    1. Preheat Oven to 350. In a large pan cook pasta according to package; Drain and return pasta to pan; set aside.
    2. Brown ground beef and garlic. Drain.
    3. Stir meat into pasta in saucepan. Stir in beans, tomatoes, picante sauce, oregano, cumin, and chili powder. Transfer mixture into 2 ungreased casserole pans.
    4. Bake covered about 30 minutes or until heated through. Spinkle with cheese and bake uncovered an additional 3 minutes or until cheese melts.
    5. Meanwhile, in a small bowl stir together sour cream, 2 tbsp. green onion, cilantro, and lime peel.
    6. Serve pasta with a dollop of the sour cream mixture and the remaining green onions sprinkled on top and a lime wedge for extra kick.

    This freezes great. Just pull out first thing in morning so it can thaw and follow baking instructions above.
  • Posts: 364 Member
    I made this a few weeks ago and served one tray for dinner and froze the second tray.

    This recipe is doubled to make two casserole pans as well.

    Loaded Macaroni and Cheese

    1 box multigrain elbow macaroni
    2 cups low-fat cottage cheese
    1 package fat free cream cheese
    2 tbsp. yellow mustard
    1 tsp. black pepper
    1/2 tsp. salt (optional)
    dash hot pepper sauce
    4 cups cooked broccoli florets (i just used fresh broccoli and left it raw, it bakes in the oven just fine)
    2 cups sliced mushrooms
    1 cup chopped onion
    2 cups mozzarella
    2 cups cheddar cheese
    1/2 cup parmesan cheese

    1. Preheat oven to 375. Cook macaroni according to package; drain. Grease 2 casserole pans, set aside.
    2. In large bowl combine cottage cheese, cream cheese, mustard, black pepper, salt, and hot pepper sauce; mix well. Stir in broccoli, mushrooms, and onion. Stir in Mozzarella and 1/2 cup shredded cheddar. Gently stir in macaroni. Transfer mixture to baking dishes.
    3. Bake covered for 20 minutes. Sprinkle with remaining cheddar cheese (3/4 cups per tray). Bake an additional 10 minutes uncovered until cheese is melted. Let stand 10 minutes before serving.

    Makes two casseroles, 6 servings each. Serve this as a meal for just under 400 calories. Make it a side dish with 12 servings for even less calories along side a baked chicken breast.
  • Wow this sounds amazing. THANKS!!!!!!!!!!
  • Sounds so good do you have the calorie count and other numbers for this? (Mexican Beef) I am new and don't want to blow it my 2nd week. Thank You.
  • bump
This discussion has been closed.