About
If you're trying to live a little healthier but need a little help, this Healthy Hamburger Casserole might just have what you need. The simple switch to whole-wheat pasta adds more nourishment to the tasty, meaty mix. Switching to a leaner ground beef means less fat without skimping out on flavor. And the mix of vegetables ensures you get your greens in without toil. Healthy Hamburger Casserole has all the flavor of any other casserole, but with far less guilt. Looks like you'll be hitting those goals after all.
Ingredients
- 8 ounces whole-wheat rotini
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 3 medium carrots, washed and diced into 1/4-inch pieces
- 1 large yellow onion, finely chopped
- 1 green pepper, diced into 1/4-inch pieces
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, minced
- 2 teaspoons hot sauce
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 pound lean ground beef
- 1/4 cup low-sodium beef broth, can substitute chicken broth or water
- 1 (8-ounce) can no-salt-added tomato sauce
- 3/4 cup 2% plain Greek yogurt
- 1 1/2 cups sharp cheddar cheese, grated, divided
- 1/4 cup whole-wheat panko breadcrumbs
- 3 green onions, chopped, divided
Directions
Step 1 -Position a rack in the center position in the oven.
Step 2 -Preheat the oven to 350 degrees F.
Step 3 -Lightly coat a 2 1/2-3-quart casserole dish with nonstick spray.
Step 4 -In a large pot of salted, boiling water, add the pasta and cook until just shy of al dente, according to the package directions.
Step 5 -Drain the pasta thoroughly.
Step 6 -Drizzle 1/2 tablespoon of the olive oil over the pasta and stir gently to coat.
Step 7 -In a Dutch oven or a large, deep skillet over medium heat, add the remaining olive oil.
Step 8 -Add the carrots, the onions, the bell peppers, the salt, and the black pepper to the hot oil and cook, while stirring, until the onions are golden-brown and soft, about 10 minutes.
Step 9 -Add the garlic, the hot sauce, the smoked paprika, and the cumin to the vegetable mixture and cook, while stirring constantly, until it is very fragrant, about 30 seconds.
Step 10 -Increase the heat to medium-high.
Step 11 -Add the beef to the vegetable mixture and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
Step 12 -Drain the excess fat from the Dutch oven.
Step 13 -Add the broth to the beef mixture and use a wooden spoon to stir to combine, while scraping the bottom of the pot to release the browned bits.
Step 14 -Add the tomato sauce to the beef mixture and stir to combine.
Step 15 -Bring the beef mixture to a simmer and allow it to simmer for 3 minutes.
Step 16 -Transfer the Dutch oven from the heat.
Step 17 -Add the pasta, the Greek yogurt, and 3/4 cup of the cheddar cheese to the beef mixture and stir to combine.
Step 18 -Transfer the beef mixture to the prepared casserole dish.
Step 19 -Sprinkle the top of the beef mixture with the remaining cheddar cheese, the panko breadcrumbs, and 1/2 of the green onions.
Step 20 -Bake until the casserole is hot and the cheese is melted, about 15 minutes.
Step 21 -Switch the oven to broil and broil the casserole until the breadcrumbs are browned, about 2-3 minutes.
Step 22 -Allow the casserole to rest for 5 minutes.
Step 23 -Serve garnished with the remaining green onions.
