Low Sodium Classic Ground Beef Casserole
Elevate your dinner routine with this Low Sodium Classic Ground Beef Casserole, a heart-healthy twist on a family favorite. Packed with flavor yet easy on the salt, this comforting dish features lean ground beef, no-salt-added diced tomatoes, and low-sodium beef broth for a savory sauce that’s perfectly seasoned with dried basil, oregano, and a hint of garlic. Tender pasta shells are coated with the rich meat sauce and baked to perfection under a golden layer of melted low-fat cheddar cheese. With vibrant bell peppers and a sprinkle of fresh parsley, this wholesome meal is as colorful as it is satisfying. Ready in just over an hour, it’s ideal for busy weeknights, offering six generous servings that will leave everyone asking for seconds. Tags: low sodium casserole, healthy ground beef recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium bell pepper, diced
- 2 cloves garlic cloves, minced
- 14.5 ounces no salt added canned diced tomatoes
- 1 cup low sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 8 ounces low sodium cooked pasta (e.g., elbows or shells)
- 1 cup shredded low-fat cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the olive oil. Once hot, add chopped onion and diced bell pepper. Sauté until the onion is translucent, about 5 minutes.
Add minced garlic to the skillet and cook for another minute until fragrant.
Increase the heat to medium-high and add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through, about 7 minutes. Drain any excess fat.
Stir in the no salt added canned diced tomatoes, low sodium beef broth, tomato paste, dried oregano, dried basil, and black pepper. Bring the mixture to a simmer.
Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to meld together.
While the meat sauce is simmering, cook the pasta in a separate pot according to the package instructions. Drain and set aside.
Mix the cooked pasta into the meat sauce, ensuring the pasta is well coated.
Transfer the mixture to a lightly greased 9x13-inch baking dish.
Sprinkle the shredded low-fat cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for a few minutes before garnishing with fresh chopped parsley. Serve and enjoy.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 120.8 g | 44% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 28.8 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 997 mg | 77% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2000 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
