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Lightened-Up Cheeseburger Casserole - Comfort Food Made Smarter

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole-wheat or high-protein small pasta (elbow, rotini, or shells)
  • 1 pound lean ground beef (90–93% lean), or use extra-lean if preferred
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup finely chopped dill pickles (plus extra for topping)
  • 1 cup cherry tomatoes, halved (or 1 cup diced tomatoes, seeds removed)
  • 1/2 cup ketchup (look for reduced-sugar if desired)
  • 2 tablespoons yellow mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3/4 cup low-sodium beef or chicken broth
  • 3/4 cup plain 2% Greek yogurt
  • 1 cup shredded reduced-fat cheddar, divided
  • 2 tablespoons shredded Parmesan (optional, for extra flavor)
  • 2 green onions, thinly sliced (for topping)
  • Cooking spray or a light drizzle of olive oil

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta to just shy of al dente according to the package directions. Drain and set aside. Lightly spray a 9x13-inch baking dish with cooking spray.
  2. Brown the beef: Heat a large skillet over medium heat. Add the ground beef and break it up with a spoon. Cook until no longer pink, about 5–6 minutes. If there’s excess fat, carefully drain it.
  3. Sauté aromatics: Add the diced onion to the skillet and cook until softened, 3–4 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Build the burger flavor: Stir in ketchup, mustard, Worcestershire sauce, smoked paprika, onion powder, salt, and pepper. Add the broth and bring to a gentle simmer. Let it bubble for 2–3 minutes to marry the flavors.
  5. Add tomatoes and pickles: Fold in the cherry tomatoes and chopped pickles. Cook 1–2 minutes to warm through. Taste and adjust seasoning, adding a pinch more salt or mustard if you like extra tang.
  6. Lighten the sauce: Remove the skillet from the heat and let it cool for 1–2 minutes so the yogurt won’t curdle. Stir in the Greek yogurt until creamy. The mixture should look like a loose, saucy beef topping.
  7. Combine with pasta: Add the cooked pasta to the skillet and toss to coat evenly. Stir in 1/2 cup of the shredded cheddar and the Parmesan (if using) until just melted.
  8. Assemble: Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup shredded cheddar evenly on top.
  9. Bake: Place in a preheated 375°F (190°C) oven and bake for 12–15 minutes, or until the cheese is melted and the edges are lightly bubbling.
  10. Finish and serve: Let the casserole rest for 5 minutes. Top with extra chopped pickles and sliced green onions. Serve warm with a simple side salad if you like.