Recipe: Beef & Macaroni Casserole

I decided that the best way to get back on track is to start cooking healthy. I have a ton of Weight Watchers and Eating Healthy recipes, so I dug in and found the recipe below. It was actually very yummy, and clocks in at 9 points per serving. I substituted ground turkey and left out the oil, so mine was even fewer Points. The only other alteration I would make to this recipe is to add more water. It was very dry by the time it finished cooking.

Beef & Macaroni Casserole

12 ounces Healthy Harvest elbow macaroni — Cooked and drained
2 tablespoons Oil
1 1/2 pounds Ground beef 4% Fat — browned and drained
dash Salt and pepper
1 large Onion — chopped
2 Stalks celery — chopped
1 can Tomato paste
3/4 cup Water
2 tablespoons Sherry
10 3/4 ounces 98% Fat Free Tomato Soup
1/4 cup low-fat Cheddar cheese — grated, or Parmesan
1 teaspoon Leaf oregano

1. Toss cooked noodles in oil.
2. Place in greased CROCK-POT.
3. Add all remaining ingredients, except grated cheese.
4. Stir thoroughly.
5. Sprinkle cheese over top.
6. Cover and cook on Low 4 to 8 hours. (High: 2 to 3 hours)

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