Jessie makes the following Beef-a-roni casserole regularly for her family. She w

Question

Jessie makes the following Beef-a-roni casserole regularly for her family. She wants to reduce the total fat, especially saturated fat, in it. What changes would you recommend? Reminder: she still wants to make the casserole so changes must be appropriate still so that the family thinks it is the same well-loved dish.

Ingredients:  

1/4 C. chopped onion
1 T. minced garlic
2 T. butter
2 lb. regular ground beef
2 cans condensed cream of mushroom soup
2 C. green beans
4 C. cooked macaroni
2 C. shredded cheddar cheese

Cook the onion and garlic in the butter until the onions are tender. Add the ground beef and cook until the meat is no longer pink. Drain the fat. Add the soup and green beans, stirring well. Add the macaroni. Pour into a large baking dish and cover with the cheese. Bake at 325 degrees until hot.

Explanation / Answer

The major amount of saturated fats that gets incorporated in 'Beef-o-roni caserole' of the given recipe are from butter and cheddar cheese.

The 200g of butter contains 61 g of saturated fat. Jessie can use olive oil or vegetable oil instead of butter. The 200 g of vegetable or olive oil contains 28 g of saturated fat. Thus, replacing one ingredient itself reduces the saturated fat content by half.

The100 g of cheddar cheese contains 21 g of saturated fat. Jessie can use processed cheese instead of cheddar cheese. The 100 g of processed cheese contains 6 g of saturated fat. Thus, use processed cheese reduces the sturated fat content by three fold.

Thus, the two changes, olive oil/vegetable oil instead of butter and processed cheese instead of cheddar cheese significantly reduces the saturated fat content of the beef-a-roni casserole.

Related Questions

Navigate

• Browse (All)
• Browse J
• Subjects

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.