Wonderful Beef and Noodle Casserole
"My wife found the recipe on which this one is based in a magazine several years ago. It has a lasgna-like taste, but is easier to make."
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 12 ounces uncooked dry wide egg noodles
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs lean ground beef
- 1⁄4 cup chopped seeded red bell peppers or 1/4 cup green bell pepper
- 1⁄2 large onion, chopped
- 2 -3 cloves garlic, minced,more to taste
- 3 (8 ounce) cans tomato sauce
- 1 tablespoon sugar, less to taste
- 1 teaspoon italian seasoning, lightly crushed to release oils
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup cottage cheese, drained if watery
- 1 (8 ounce) package cream cheese, softened (can use light)
- 1⁄2 cup sour cream or 1/2 cup drained nonfat yogurt
- 1⁄2 cup freshly grated parmesan cheese
- 5 -6 scallions, chopped,divided (green onions)
- 1⁄4 cup chopped fresh parsley leaves (optional)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic granules
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup shredded cheddar cheese (can use reduced-fat)
directions
- Cook noodles according to package directions until softened, but definitely still undercooked, drain, and toss with olive oil so they do not stick together.
- In a large skillet over medium heat, cook crumbled ground beef, bell pepper, onion, and garlic until beef is browned, breaking up meat as it cooks.
- Drain fat, add tomato sauce, sugar, Italian seasoning, salt, and pepper, and stir until combined.
- Gently stir in noodles.
- In a medium bowl, combine cottage cheese, cream cheese, sour cream, Parmesan cheese, half of scallions, parsley, and remaining salt, granulated garlic, and pepper.
- Layer half of the noodle mixture in a greased 9"x13"x2" baking dish.
- Cover with all of cheese-sour cream mixture.
- Top with remaining noodle mixture, and sprinkle with cheddar cheese and remaining scallions.
- Bake, uncovered, in a 350 degree F oven for 35-40 minutes or until thoroughly heated through and bubbly.
- Let stand 5 minutes before serving.
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Reviews
-
I was reall surprised with this recipe. i had expected an italian tasting dish but it was more of a mexican taste and flavor. this was great, very filling, a little goes a long way. i'll definatly be making it again. -
I made your recipe for supper and it was a big hit. One of my daughters ate 3 portions. Thank you for a recipe that is easy to make, I will do it again.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
