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Weight Watchers Recipes |
Goulash Casserole |
5 Points Per Serving |
1 pound ground beef, extra lean -- browned and drained 1 cup onion -- chopped 1 clove garlic -- minced 14 ounces Pasta Sauce, 5 Brothers, Fresh Tomato and Basil 8 ounces tomato sauce 6 ounces tomato paste 3/4 cup water 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup corn, frozen 7 ounces Rotini -- cooked and drained 10 ounces spinach, frozen -- thawed and drained 1/2 cup Egg Beaters® 99% Egg Substitute 4 ounces cheddar cheese, lowfat -- shredded 2 slices Bread, Light 7 Grain, Pepperidge Farm -- crumbled 1/4 cup Fat-free Parmesan Cheese Preheat oven to 350º. Spray a 13 inch by 9 inch by 2 inch cake pan. (I use metal, but can use glass). In large saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and vegetables are tender. Drain. Add the next 8 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Stir in pasta, spinach, egg substitute, shredded cheese and bread crumbs. Stir to combine. Pour into prepared cake pan. Sprinkle with parmesan cheese Cover and bake at 350º for 30 to 35 minutes or until hot and bubbly. |