Skinny Cheeseburger Pot Pie
Ingredients
- 1 pound extra-lean ground beef, see shopping tips
- 1 cup onions, diced small
- 2 teaspoons garlic, minced
- 1½ teaspoon Lawry’s seasoning salt or hamburger seasoning
- 3 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 cup low-fat cottage cheese, I used Knudsen 2%
- Black pepper, to taste
- 1 (8 oz.) can Pillsbury Reduced Fat Crescent Rolls, see shopping tips
- 1 cup reduced-fat cheddar cheese, shredded
- Tomato slices
Instructions
- Preheat oven to 350 degrees. Coat a 9 x 9-inch square baking dish with nonstick cooking spray and set aside.
- In a large nonstick pan, over medium-high heat, add ground beef, onions, garlic, and seasoning salt. Cook about 7 to 8 minutes until ground beef is browned. Be sure to break up beef as it cooks. Remove from heat.
- To beef mixture, stir in Worcestershire sauce, ketchup and mustard. Place cottage cheese in a blender and add 2-3 tablespoons water. Blend until smooth. Stir pureed cottage cheese into beef mixture and combine. Season with a little black pepper, to taste. Or, if desired, you can skip this step and just stir cottage cheese into beef mixture.
- Next, line baking dish with crescent rolls. Start by separating each individual triangle. Be sure to spread along bottom and half way up all sides to form a crust. Gently poke a few holes around the crust with a fork.
- Pre-bake pie crust for 7 minutes in oven. Remove pie crust from oven and add ground beef mixture to bottom of crust. Place tomato slices on top of beef mixture. Sprinkle cheddar cheese evenly over tomatoes and all-around top of pie. Bake in oven for 18-20 minutes until cheese is melted and crust is golden.
- Cool a bit and cut into six slices. This casserole freezes wonderfully.
Nutrition
Serving: 1sliceCalories: 326kcalCarbohydrates: 25gProtein: 28gFat: 14gSaturated Fat: 6gCholesterol: 51mgSodium: 844mgFiber: 1gSugar: 7gBlue Smart Points: 10Green Smart Points: 10Plus Points: 9