Hamburger Casserole

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  8 oz Pasta, Macaroni (Elbow), Whole Wheat, Dry
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  2.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Carrots(183g)
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  0.8 tsp 3/4 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  3 Garlic(9g)
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  2 tsp Hot Sauce, Frank'S RedHot
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  2 tsp Paprika, Smoked
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  1 tsp Cumin, Ground
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  1 lbs 93/7 Ground Beef
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  0.3 cup Low Sodium Beef Broth

  Any carton beef broth labeled "low sodium." Bone broth substitutes fine.

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  8 oz Tomato Sauce
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  7 oz Greek Yogurt (2%)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  1.5 cup Cheddar Cheese
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  0.3 cup Bread Crumbs, Panko, Dry
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  0.3 cup Green Onion (Scallion)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook 2–3 minutes until very al dente (still slightly firm to the bite). Drain in a colander, shake out excess water, drizzle with half the olive oil, and stir gently to coat. Set aside.
2. 2While the pasta cooks, heat the remaining olive oil in a large deep skillet over medium heat. Add the carrots, onion, and bell pepper. Cook 10 minutes, stirring occasionally, until the onion is soft and deeply browned.
3. 3Add the garlic, Frank's RedHot Sauce, smoked paprika, and ground cumin. Stir constantly over medium heat for 30 seconds until very fragrant.
4. 4Increase heat to medium-high and add the ground beef. Break apart the meat with a spoon or spatula, stirring constantly for 6–7 minutes until browned on all sides and no longer pink inside. Drain excess fat if needed while keeping the meat moist.
5. 5Pour in the beef broth while stirring to scrape up browned bits from the pan bottom. Stir in the tomato sauce and bring to a gentle simmer over medium heat. Simmer 3 minutes, then remove from heat.
6. 6Stir in the drained pasta, Greek yogurt, and three-quarters of the cheddar until fully combined. Transfer the mixture to a 2½- to 3-quart casserole dish. Sprinkle the remaining cheddar, panko breadcrumbs, and half the green onions across the top.
7. 7Bake at 375°F for 15 minutes until the cheese melts and the casserole is hot throughout (internal temp reaches 165°F). Switch to broil and broil 2–3 minutes until the breadcrumbs turn golden brown.
8. 8Let rest 5 minutes, top with remaining green onions, divide evenly into 4 airtight containers while hot, and seal.