Servings: 8 | Preparation Time: 30 minutes | Cooking Time: 30 minutes
• 1 pkg (340 g) Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles, extra broad
• 1 lb (500 g) Extra-Lean Ground Beef
• 1 can (28 oz/796 mL) no-salt added diced tomatoes
• 1 can (19 oz/540 mL) black beans, drained and well rinsed
• 1 can (10 oz/284 mL) Money’s Sliced Mushrooms, drained
• 1 cup (250 mL) frozen corn kernels
• 2 tbsp (25 mL) ground chili powder
• 2 tsp (10 mL) each ground cumin and dried oregano
• 1/4 tsp (1 mL) each salt and pepper
• 11/4 cups (300 mL) shredded reduced-fat Cheddar cheese
• 1/2 cup (125 mL) sliced green onions
• Lime wedges
Prepare the noodles according to package directions; set aside.
Crumble the beef into a nonstick skillet set over medium heat; cook, stirring, until browned all over and cooked through. Stir in the tomatoes, black beans, mushrooms, corn, chili powder, cumin, oregano, salt and pepper until combined; cook for 1 minute or until fragrant. Transfer to large bowl and toss gently with the noodles.
Transfer mixture to lightly greased 13- x 9-inch (3.5 L) baking dish. Cover tightly with foil; bake in 350ºF (180ºC) oven for 20 minutes. Uncover and sprinkle with cheese and green onions. Bake for 10 minutes or until cheese is melted. Serve with lime wedges.
Tip: The noodle mixture can be divided between two smaller (2 L) casserole dishes before baking, to freeze one for later use. Thaw the casserole in the refrigerator overnight, then bake as directed.
Calories: 404 calories
Fat: 10 g
Saturated: 4.6 g
Cholesterol: 63 mg
Sodium: 583 mg
Potassium: 242 mg
Carbohydrates: 50 g
Fibre: 9 g
Protein: 30 g
