1 lb ground beef
1/3 cup onions, chopped (1 1/2 ounces)
2 stalks celery, minced
1 garlic clove, minced
1/2 cup tomato sauce
2 teaspoons Splenda sugar substitute
1 tablespoon white vinegar
1 tablespoon worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup mayonnaise (used light, and slightly less)
1/4 cup fat-free half-and-half
8 ounces fat-free cheddar cheese, shredded

Brown the hamburger with the onion, celery and garlic; drain fat.
Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper.
Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors.
Put the meat mixture in the bottom of a greased glass pie plate; mix in about half the cheese. Spread remaining cheese over the top.
Beat the eggs in a small bowl and whisk in the mayonnaise, cream. Pour custard mixture evenly over the cheese.
Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.

In a large skillet, brown hamburger over medium heat. Drain.
Add the remaining ingredients. Stir until well mixed, cover, reduce heat to simmer.
Simmer for 15 minutes or until noodles are tender.

Cheesy macaroni: use macaroni noodles and add 1/2 cup grated cheddar during the last 5 minutes of cooking time.

Stroganoff: use egg noodles and exchange tomato sauce for 1 cup sour cream.

Saute vegetables 6-7 minutes
Fry ground beef, onion and garlic in large non-stick frying pan, stirring occasionally, until beef is no longer pink.
Drain.
Add vegetables water, spaghetti sauce, basil, sugar and oregano.
Heat until boiling.
Add pasta.
Reduce heat. Cover.
Simmer for 30 minutes or until pasta is tender but firm and liquid is mostly absorbed, stirring occasionally.
Add cheese.
Stir until melted.