Low Sodium Hearty Beef Casserole
Savor the robust flavors of comfort food with this Low Sodium Hearty Beef Casserole, a perfect dish for those seeking a healthier take on a classic. Made with lean ground beef, wholesome vegetables like carrots and celery, and unsalted ingredients such as beef broth, diced tomatoes, and tomato paste, this casserole is packed with rich, savory goodness without excess sodium. The addition of whole wheat egg noodles brings hearty texture, while a topping of unsalted cheddar cheese provides a melty, satisfying finish. Flavored with aromatic thyme, oregano, garlic, and a touch of black pepper, this dish strikes the perfect balance between flavorful and heart-conscious cooking. Ready in just an hour and serving up to six, it’s ideal for family dinners or meal prep. Garnished with parsley, this casserole is as beautiful as it is delicious—comfort food made better for you!
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Recipe Information
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 2 cups unsalted beef broth
- 1 14.5-ounce can no salt added diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons no salt added tomato paste
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 8 ounces whole wheat egg noodles
- 1 cup unsalted cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat and add the chopped onion. Sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is browned, about 5-7 minutes. Drain off any excess fat.
Stir in the diced carrots and celery, cooking for 5 minutes until they begin to soften.
Pour in the unsalted beef broth and the can of no salt added diced tomatoes, including their juice. Stir to combine.
Add in the dried thyme, oregano, tomato paste, black pepper, and bay leaf. Stir to blend all the ingredients.
Let the mixture simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
Meanwhile, cook the whole wheat egg noodles according to package instructions, omitting salt, until al dente. Drain and set aside.
Remove the bay leaf from the beef mixture, then stir in the cooked noodles.
Transfer the noodle and beef mixture to a greased casserole dish.
Sprinkle the unsalted cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let it cool slightly, and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 26.1 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1134 mg | 87% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2282 mg | 49% | |
*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.
