2 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
1/2 lb. extra-lean ground beef
1 cup sliced fresh mushrooms
2 green onions, chopped
3 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
2 tsp. flour
1/4 cup water
1 cup frozen green beans
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Let's Make It
Heat oven to 375ºF.
Microwave potatoes in medium microwaveable bowl on HIGH 4 min. or until tender. Mash until smooth. Add reduced-fat cream cheese; mix well.
Brown meat with mushrooms and onions in dressing in large skillet; drain. Return to skillet. Mix flour and water. Add to meat mixture; cook 2 min. or until slightly thickened, stirring constantly. Stir in beans; spoon into 2 (2-cup) ramekins sprayed with cooking spray. Cover with potato mixture.
Bake 15 min. or until heated through.
Prepare recipe as directed, adding 2 tsp. Worcestershire sauce to cooked meat mixture in skillet before adding the flour mixture as directed. Sprinkle baked casseroles evenly with 1 tsp. chopped fresh parsley just before serving.
Substitute 2 cups cooked cauliflower florets for the cooked sweet potato pieces.
Substitute 1 cup frozen BOCA Ground Crumbles for the drained browned ground beef.
Sprinkle each hot baked casserole with 2 Tbsp. KRAFT 2% Milk Shredded Cheddar Cheese; let stand 5 min. or until cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.