MONDAY RECIPE POST - BEEF, NOODLE AND CHEESE CASSEROLE

You can brown the casserole a little more for a more golden appearance. We usually make it in the colder months.

This is another recipe I have long forgotten where it came from. All I know is we give it a 10 out of 10 every time we make it.

1 pound ground beef

1 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1 can (15 ounces) tomato sauce

1 can (14.5 ounces) diced tomatoes, drained

8 ounces egg noodles (we used the butterfly kind)

1/2 cup sour cream

1/2 cup cottage cheese

2 cups shredded cheddar cheese (divided)

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celcius). Lightly grease an 8 x 13 inch baking dish.

Cook the noodles in salted boiling water according to package directions. Drain and set aside.

Brown the beef in a large skillet over medium heat and cook until beef is browned and onions are soft.

Drain excess grease.

Add the garlic, salt, pepper, Italian Seasoning, tomato sauce, diced tomatoes, mixing gently until well combined. 

Let simmer for 5 to 7 minutes. 

Assemble the casserole: 

Combine the sour cream and cottage cheese in a separate medium bowl. 

Put half the noodles into the bottom of the prepared baking dish.

Spread all of the cream cheese mixture evenly over the noodles.

Add the remaining half of the noodles on top of the cream cheese.

Pour all the meat sauce over the noodles.

Put all the grated cheese on top of the meat sauce.

Cover the casserole with foil and bake 20 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, slightly golden and bubbly. 

Let it rest for 5 to 10 minutes before serving. A little chopped parsley sprinkled over the top would add a little more color but I forgot this step.

Notes I jotted down.

You can use Rotini or penne pasta (or in our case the butterfly pasta) instead of the egg noodles. Directions/timing might differ a little. Try not to overcook.

You can pre-prepare. Assemble the casserole and cover tightly. Refrigerate up to 24 hours before baking.

Freezer friendly.  You can wrap the unbaked casserole in foil and freeze, or make two, one to eat that night and one to freeze for later. You can freeze portions up to 3 months in an airtight container. Thaw overnight and reheat in the oven or a microwave until warmed through.

I prefer the oven for reheating, but microwave works if you want to put food on the table in a hurry for anyone who is super-hungry.

Refrigerate leftovers in an airtight container for up to 4 days.

We added a veggie salad and a crusty roll.