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Beef Stroganoff Casserole

1 lb. lean ground beef
1/4 tsp salt
1/8 tsp pepper
1 tsp vegetable oil
8 oz. sliced mushrooms
1 onion, chopped
3 cloves garlic, minced
1/4 cup beef broth
1 can (10 3/4oz.) 98% fat-free cream of mushroom soup - undiluted
1/2 cup fat-free sour cream
1 Tbs. Dijon mustard
4 cups cooked egg noodles

Preheat oven to 350°. Spray 13x9 inch baking dish with nonstick cooking spray. Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to separate beef. Drain fat from skillet; set aside. Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add broth. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet. Add cooked noodles to mixture. Stir until noodles are well coated. Bake 30 minutes or until heated through.

Lemon Meringue Pie

Crust
10 reduced-fat graham crackers
2 Tbs sugar
2 Tbs fat-free egg substitute filling
1/4 cup plus 3 tablespoons cornstarch
3/4 cup sugar
1 cup water
3/4 cup skim milk
1/2 cup fat-free egg substitute
1/4 cup plus 2 tablespoons lemon juice
1 tablespoon freshly grated lemon rind

Meringue Topping
3 egg whites, brought to room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract

1. To make the crust, crush the graham crackers into fine crumbs. There should be about 1 1/4 cups. Add the sugar and mix. Add the egg substitute, and mix until mixture is moist and crumbly.
2. Coat a 9-inch deep dish pie pan with nonstick cooking spray and use the back of a spoon to press the mixture over the bottom and sides of the pan, forming an even crust. Bake a 350° for 10 minutes, or until the edges feel firm and dry. Set aside to cool.
3. To make the filling, combine the cornstarch and sugar in a 2-quart saucepan. Slowly stir in the water and milk, and place over medium heat. Cook, stirring constantly with a wire whisk, until the mixture is thickened and bubbly. Reduce the heat to low.
4. Place the egg substitute in a small bowl. Remove 1/2 cup of the hot filling from the pot, and stir into the egg substitute. Return the mixture to the pot, and cook, stirring constantly, for 2 to 3 minutes, or until the mixture thickens slightly.
5. Remove the pot from the heat, and stir in the lemon juice and rind. Pour the filling into the pie crust, and set aside.
6. To make the meringue, place the egg whites in a bowl and beat until foamy. Beat in the cream of tartar and salt, and continue beating until soft peaks form when the beaters are removed. Slowly beat in the sugar, adding 1 tablespoon at a time. Add the vanilla extract, and beat until the mixture is glossy, and stiff peaks form when beaters are removed.
7. Spread the meringue over the warm filling, swirling it with a knife or spoon. Make sure the meringue touches all edges of the crust. Bake at 350° for about 10 minutes, or just until the meringue is touched with brown.
8. Chill for at least 6 hours before cutting into wedges and serving. For easier serving, dip the knife in warm water before cutting each slice.

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