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Skinny Cheeseburger Casserole

I’ve been wooed by SkinnyMom recipes yet again. Most of them are made with simple ingredients you can get at the grocery store and aren’t too adventurous for little tastebuds like Miss M’s. I saw this recipe for Skinny Cheeseburger Casserole and knew it would be a hit with both of us. I made it in the evening so that I could reheat it the next day for dinner, but in my rush to get it done before bath time I forgot to add the Dijon mustard. I added about 1/4 tsp to my own serving the next day and it was fab! Don’t skip it and don’t use regular mustard – trust me, it’s not the same AT ALL. This recipe overall is not what you would call gourmet but it’s a good go-to weeknight recipe for the whole family. I’ll be making it again soon. And, I used regular cheese (measure it out so that you don’t add too many calories). See what the nutritionist at Shape Magazine says about low-fat cheeses here.

Oh, and I had no idea what “burger seasoning” was. Maybe it’s a U.S. thing? Anyway, I did a search and found a recipe from Emeril which I have included below. For this dish I just added a shake of this and 2 shakes of that, etc. and it turned out just fine.

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Skinny Cheeseburger Casserole


2 cups whole wheat elbow macaroni, uncooked
2 tsp extra virgin olive oil
½ onion, diced
1 Tbsp garlic, minced
1 lb lean ground beef
½ tsp burger seasoning (see recipe below)
½ tsp salt
¼ tsp black pepper
2 — 14.5 oz cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Dijon mustard
2 cups reduced-fat, shredded cheddar cheese
Optional*: ¼ cup hamburger dill chips, chopped *Optional ingredients are not included in nutritional calculations.


Preheat oven to 350 degrees, and spray a 9″ x 13″ casserole dish with nonstick cooking spray.
In a large stock pot, cook pasta according to package directions, drain and set aside.
In a medium skillet, add olive oil and cook onions and garlic for 1-2 minutes.
Add ground beef and cook until browned. Add salt, pepper and burger seasoning to ground beef while cooking.
Add in tomatoes, tomato paste and mustard. Allow the mixture to cook and thicken until bubbly. Add the pasta to sauce and mix to cover evenly. Transfer mixture to casserole dish. Top with cheese and bake for 20-25 minutes. Remove from oven and top with chopped dill pickles before serving (optional).

Nutrition Information:  Per Serving: (1 cup) Calories: 258 Calories from fat: 75 Fat: 9g Saturated Fat: 5g  Cholesterol: 50mg Sodium: 528mg Carbohydrates: 18g Fiber: 4g  Sugar:5g Protein: 24g  Calcium: 27%  Iron: 10%  WWP+: 6


Emeril’s Burger Seasoning

2 1/2 tablespoons paprika
2 tablespoons table salt
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons black pepper
2 teaspoons ground mustard
1 teaspoon cayenne pepper

Combine all ingredients and store in an airtight container. Use 2-3 tsp per pound of beef, turkey, or chicken.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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