The other night I made this recipe from my 501 Delicious Heart Healthy Recipes cookbook. It took a very long time–after mixing the ingredients on the stove I had to let them simmer for an hour, then mix in more ingredients, put it all in a casserole dish, and bake. So this recipe maybe isn’t something you do on a weeknight…but Sean says it’s definitely worth the wait. He had three helpings. “You have to make this more often,” he said.
1 1/2 pounds ground round
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, crushed
1 (10 3/4 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
3/4 cup water
1 (14.5 ounce) can no-salt-added whole tomatoes, undrained and chopped
2 tablespoons chili powder
1/8 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) package spaghetti
2 ounces reduced-fat sharp Cheddar cheese, cut into 1/2-inch cubes
2 tablespoons chopped pimiento-stuffed olives Cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
1. Cook first five ingredients in a Dutch oven, stirring until meat crumbles; drain well, and return to Dutch oven. Stir in soup and next 5 ingredients. Bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. Preheat oven to 325 degrees.
3. Cook spaghetti according to package directions, omitting salt and fat; drain.
4. Stir spaghetti, cheese cubes, and olives into meat sauce. Spoon mixture into a 13×9-inch baking dish coated with cooking spray. Cover and bake at 325 for 20 minutes or until thoroughly heated. Sprinkle with 1/2 cup shredded cheese, and bake, uncovered, 10 additional minutes. Yield: 8 servings.
Notes: I didn’t use lean beef; I used ground chuck. I did not use olives at all. Also, I didn’t have any shredded cheddar cheese, so I didn’t do the last part. And finally, I used minced garlic from a jar rather than fresh. Regardless of all this, the casserole still tasted great.