Spring Onion Casserole
Serves: 8
A makeover of one of my favorite childhood casserole recipes to incorporate tofu while lowering the overall fat and calories.
  • ½ box whole grain thin spaghetti noodles
  • 1 lb lean ground beef
  • 8 oz baby bella mushrooms chopped
  • 2 cloves garlic minced
  • 1 tsp Kosher salt
  • 1 tsp black pepper freshly ground
  • 1 tsp sugar
  • 1 tsp reduced sodium soy sauce
  • 16 oz tomato sauce no salt added
  • 14 oz soft tofu drained
  • 1 pint light sour cream
  • 6 spring onions sliced
  • 1½ cups part skim mozzarella shredded
  1. Preheat oven to 350 degrees.
  2. Cook the noodles in boiling water until al dente, or still firm to the bite.
  3. While noodles are cooking, brown the ground beef. Once meat is no longer pink, add the mushrooms and garlic and cook an additional 3-5 minutes or until mushrooms are soft.
  4. Add salt, pepper, sugar, soy sauce and tomato sauce to the meat mixture. Bring to a boil then simmer covered for 15 minutes.
  5. Combine tofu, sour cream and green onions in a bowl and stir well, breaking tofu into small pieces.
  6. In a greased 9x17 pan, put half of the noodles in the bottom. Top with half of the tofu mixture and then half of the meat mixture. Repeat layers. Top with mozzarella cheese.
  7. Cover with aluminum foil and bake for 30-45 minutes or until heated through and cheese is melted.
Recipe by Ann Dunaway Teh at http://dunawaydietetics.com/spring-onion-casserole/