Recipe: Burger Casserole III

I have been working on perfecting a cheesy-creamy Burger Casserole for months now. Today’s iteration was delicious, so I’m going to share it with you. This is another one of my high-protein-target meals — trying for high protein, low fat, and still tasty.

Again, please remember: I cook big. I like to cook meals I can eat all freaking week. I like meals I can freeze and eat later when I am lazy. This is a giant casserole, it makes 6 servings/meals, it’s a lot of food. Don’t be shocked! Be lazy like me, make this and eat for a week. 😀


  • 1.3 lb 96% lean ground beef/sirloin (the package I had was 1.3lb. Anywhere from 1-1.5 should work, it will just alter your macros/calories slightly.)
  • 1 13.5-oz box whole grain pasta (I used Barilla whole grain, shells)
  • 1 can of cream of chicken soup, 98% fat free
  • 1 cup low fat cottage cheese
  • 1 cup fat free ricotta cheese
  • 1 bag (680 g) frozen broccoli
  • 1 cup 2% milk shredded cheddar cheese


  1. Preheat the oven to 350 F.
  2. Boil water for your pasta, and cook according to package directions.
  3. Brown the ground beef on the stovetop. Add seasonings as desired: I have a “Burger” seasoning mix and a salt-free herb mix I like to use.
  4. Add the cream of chicken soup (no milk!), cottage cheese, ricotta cheese to your casserole dish.
  5. As the noodles finish, mix them in to the casserole dish. When the meat is browned, mix it into the casserole dish.
  6. Add the bag of frozen broccoli and, yeah, mix it into the casserole dish. Make sure everything is happily mixed up.
  7. Sprinkle the cheddar cheese on top.
  8. Bake in the oven for 20-25 min, or until heated through and the cheese on top is all melty.

Makes 6 meals/servings. As I made it, each serving has:

  • 539 calories
  • 10.9 g fat
  • 63 g carbs
  • 43.5 g protein






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