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Sour cream hotdish
This makeover of a classic hotdish recipe shows how with just a few changes you can enjoy a more healthful, and still tasty, meal.
Ingredients
| Before |
After |
| 1 pound (80 percent) ground beef |
1 pound extra lean (93 percent) ground beef |
| 1 medium onion, chopped |
1 medium onion, chopped |
| 1 can (15.25 ounces) whole kernel corn, drained |
1 can (15.25 ounces) whole kernel corn, drained |
| 1 can (10 3/4 ounces) cream of celery |
1 can (10 3/4 ounces) Campbell's® Healthy Request® cream of celery |
| 1 can (10 3/4 ounces) cream of chicken |
1 can (10 3/4 ounces) Campbell's® Healthy Request® cream of chicken |
| 1 small carton (8 ounces) of sour cream |
1 small carton (8 ounces) of fat-free sour cream |
| A dash of salt and pepper |
A dash of salt and pepper |
| 2 cups cooked egg noodles |
2 cups cooked egg noodles |
DirectionsWhether you use the "before" or "after" ingredients, the directions are the same.
- Preheat oven to 350 degrees Fahrenheit.
- Brown ground beef with onion in a large skillet. Drain any grease from the ground beef.
- Add corn, cream of celery, cream of chicken, sour cream, salt and pepper. Mix well.
- Add mixture to oven-safe casserole dish.
- Sprinkle noodles on top.
- Bake for 45 minutes, or until heated well.
Source: Dialog: Living with Diabetes, winter 2011
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