Meat and Pasta Bake (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Cups, uncooked pasta | For vegan: use vegan pasta |
| 2 1/2 Pounds limitation ground beef crumbles | |
| 1 teaspoon vegetable oil. | |
| 1 Cup chopped onion | Wash, peel and chop |
| 1 ( 8oz.) fresh mushrooms | Wash, trim and slice |
| 1 can fat free evaporated milk | For vegan: use soy milk |
| 1 cup low salt vegan beef broth | |
| 2 Cups shredded low fat Swiss cheese | For vegan: use vegan cheese |
| 1 (8 ounce) carton light sour cream | For vegan: use vegan sour cream |
| 2 Teaspoons soy sauce | |
| 2 Teaspoon thyme | |
| 2 (10 ounce) packages frozen mixed vegetables | |
| 1/2 Cup bread crumbs | For vegan: use vegan bread crumbs or omit |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Preheat oven to 350 degree oven. | |
| 2 | Cook pasta according to the directions on the Package. Drain; set aside. | |
| 3 | In a large skillet saute onion in oil till tender. | |
| 4 | Stir in broth, beef crumbles, cheese, sour cream, milk, soy sauce and thyme. Stir in vegetables and pasta. | |
| 5 | Bake covered, in a 375 degree for 30 minutes. Transfer to a baking dish. Sprinkle with bread crumbs. | |
| 6 | Bake, uncovered, for 5 to 10 minutes more or till heated through. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
