Recipes

Perfect Snow Day/Sunny Day HIGH PROTEIN Beef Casserole

If you want this to be low carb, then eliminate the pasta but dang, you're missing out by doing it.

Ingredients

1 onion, chopped

3 garlic cloves, minced

1 package of sliced mushrooms

2 lb. ground round

1 (14 1/2-oz.) can diced tomatoes with basil, garlic, and oregano, undrained

Rao's Arrabbiata Spicy Marinara

1 tsp. salt

1 tsp. dried Italian seasoning

1/4 tsp. pepper

1 package of Rao's Homemade Penne Rigate

1 (8-oz.) container sour cream

3 oz. cream cheese, softened

4 oz. shredded sharp Cheddar cheese (about 1 cup) might need a little more

4 oz. shredded Parmesan cheese (about 1 cup) might need a little more

4 oz. shredded mozzarella cheese (about 1 cup) might need a little more

Directions

1. Saute onion, garlic and mushrooms in olive oil or butter. I set these aside then when I sauted the beef which is the next step.

2. Brown ground round in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain.

3. Stir in diced tomatoes and next fouringredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.

4. Cook pasta. Preheat oven to 350°F. Prepare pasta according to package directions. Stir together hot cooked noodles, sour cream, and cream cheese until blended.

5. Spoon noodles into a lightly greased 9x13 baking dish or break into smaller containers and freeze and bake later.

6. Top with beef mixture and then top with cheeses in order.

7. Bake, covered, at 350°F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.