Midwestern Beef & Noodle Bake Directions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Heat vegetable oil in a large skillet over medium heat. Add ground beef and cook until browned.
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Add diced onion, minced garlic, and grated ginger. Cook 3–4 minutes until onion is translucent.
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Stir in chopped celery and julienned carrots. Cook for 3 minutes.
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Add sliced cabbage and mushrooms. Cook, stirring, until vegetables begin to soften.
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In a small bowl, whisk together beef broth, soy sauce, oyster sauce, sesame oil, and cornstarch until smooth.
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Pour sauce over beef mixture, stirring to combine and heat through.
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Add cooked spaghetti and toss to coat evenly.
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Transfer mixture to prepared baking dish. Sprinkle with shredded cheddar cheese, if using.
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Bake for 20–25 minutes until cheese is melted and bubbly.
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Garnish with chopped green onions or chives before serving.
WW Points Calculation
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1 pound 96% lean ground beef → 8.00
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Onion, garlic, ginger → 0.00
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Celery, carrots, cabbage, mushrooms → 0.00
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8 ounces cooked Barilla Protein+ Spaghetti → 9.00
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3 tablespoons Kikkoman Less Sodium Soy Sauce → 1.00
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1 tablespoon Lee Kum Kee Panda Brand Oyster Sauce → 1.00
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1 teaspoon Dynasty sesame oil → 1.00
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2 teaspoons Mazola vegetable oil → 2.00
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1 cup Swanson 50% Less Sodium Beef Broth → 0.00
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1 tablespoon Argo cornstarch → 1.00
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¾ cup Kraft Fat Free Shredded Cheddar Cheese → 3.00
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Salt, pepper, green onions, chives → 0.00
Total Points: 26.00
Servings: 6
Points per serving: 4.33
Nutrition Information
Calories: 265
Fat: 8g
Protein: 25g
Carbohydrates: 24g
Sugar: 4g
Sodium: 720mg
I'm waiting for your comments! Enjoy!
