| | Beef & Artichoke Casserole 3/4 pound of extra lean ground beef
1/2 cup of sliced mushrooms
1/4 cup of chopped onion
1 clove garlic, minced
14 ounce can of artichoke hearts, drained, chopped
1/2 cup of dry bread crumbs
1/4 cup (1 ounce) of grated Parmesan cheese
2 tablespoons of chopped fresh rosemary or 1 teaspoon of dried rosemary
1/2 teaspoons of chopped fresh marjoram or 1/2 teaspoon of dried marjoram leaves
Salt and black pepper
3 egg whites |
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Preheat oven to 400ºF. Spray a 1 quart casserole with nonstick cooking spray. Brown the ground beef in medium skillet, stirring to break up meat, drain. Add the mushrooms, onion and garlic, cook until tender. Combine the ground beef mixture, artichokes, bread crumbs, cheese, rosemary and marjoram, mix lightly. Season with salt and pepper to taste. Beat the egg whites until stiff peaks form, fold into ground beef mixture. Spoon into prepared casserole. Bake for 20 minutes or until lightly browned around the edges. Makes 4 servings |
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