Prep 30 mins
Cook 30 mins
I found this in with a box of old hand written recipe cards & magazine clippings I purchased at a thrift shop in Kansas. Everyone grabbbed for seconds after we first tried this. You may use reduced fat ingredients if you must, but the fat free versions will not provide enough flavor. I usually use lower fat sour cream & cottage cheese, but full fat NY Cheddar for the topping. If you like, you may freeze the casserole before baking, then cook it at 400 F for 1 hour instead.
- 1 lb lean ground beef
- 1⁄4 cup onion, chopped
- 1 -2 garlic clove, minced, to taste
- 2 (8 ounce) cans tomato sauce
- 1⁄2-1 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper, to taste
- 1 cup light sour cream or 1 cup sour cream
- 1 cup cottage cheese
- 1⁄4 cup fresh parsley, finely chopped or 2 tablespoons dried parsley
- 1 cup carrot (fresh not canned)
- 8 ounces egg noodles, freshly cooked and drained
- 1 (4 ounce) can mushrooms, drained, chopped
- 1⁄2-3⁄4 cup cheddar cheese, shredded (regular or light)
- (If you haven't already done so,steam your carrots and cook your egg noodles according to package directions, timing it so that they are drained ready to go by the time the sour cream mixture is ready).
- Saute onions, garlic, and beef in a large skillet until fully cooked.
- Drain fat.
- Add tomato sauce, salt, and pepper to the meat mixture and simmer on medium-low about 5 minutes, lid ajar.
- Mix together sour cream, cottage cheese, parsley, and carrots in a bowl.
- Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.
- In a 3 quart casserole (sprayed with nonstick spray), layer the meat and the noodles alternately, beginning and ending with the noodle mixture.
- Sprinkle cheese over the top and bake, uncovered, in a preheated 350 F oven for 30 minutes, do not overcook or it will dry out.
Hey! I chose this recipe because it is strikingly similar to my family's all-time favorite, Greggie's Hotdish (one of the first recipes I have posted). The steps were all basically the same, except for the addition of a few ingredients: and that is what made me want to try it! I always like a good change. I adjusted the cooking time to what I do for mine: 45 minutes (putting the cheese on during the last 10-15 minutes). I was, however, a little disappointed because it lacked flavor. The meat mixture was great, but the noodle mixture was dull. If I make this again I'll have to add more garlic, or just some garlic powder. My family did not like the addition of carrots and mushrooms at all, and I thought it was ok. Even so, I ate so much that I think I am going to burst! (that always happens!) Thanks for posting!
Very good casserole that we enjoyed. The changes I made was using a 10 ounce can of tomato sauce and 1 can of V-8. I also skipped the sour cream and used cilantro instead of the parsley and real mushrooms instead of canned, cooking them with the ground beef. We topped this off with WW Mexican cheese (probably 1/2 cup). I think this is an adaptable recipe and an end-of-the-week recipe (which is what this was for me) - and can used whichever veggies and pasta is on hand -- and I always have ground beef in the freezer -- will be making again soon. Thanks for sharing!
I would have to say you found hidden treasure. Very good and filling. For those of you reading this review, I "tagged" this on Zaar tag. Great way to get your recipes noticed! Thanks for posting. This a keeper.