I thought this was very good, hearty food. Perfect for my hungry father! Used ricotta instead of cottage cheese as a personal preferance but otherwise made as written. Came out creamy and beefy in the middle with a nice cheesy crust on top....YUM.
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DH calls this the "mac daddy" of casseroles. Easy to make, freezes well. Have made it with italian sausage and have also made it meatless, subsituting spinach for the meat. Excellant!
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I really enjoyed the layered flavours in this- you get all the taste of a lasagna without the calories! Thanks to the suggestion of another reviewer, I also added chopped onion and minced garlic which really boosted the flavour. Thanks for another great recipe 2Bleu!
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A really tasty and easy to make recipe. I used low fat cream cheese, cottage cheese and sour cream (none of which I find compromise flavour) but regular cheddar cheese. I loathe low-fat or reduced fat cheeses, which I find flavourless and would prefer to omit the cheese than to use them. While browning the beef, I added garlic and onion, both finely minced, and then added 2 cups of finely sliced mushrooms and some thyme. YUM! Easy to follow instructions and with the modifications made to suit our taste preferences, certainly a recipe I'll happily make again. Thanks for sharing it. Made for PRMR.
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I just finished making this for please review my recipe and have tasted it, and it is amazing! I love the blend of cream cheese, cottage cheese and sour cream! I have to admit, I made a lot of adjustments to match my supplies: I used whole wheat rotini pasta because the bag of egg noodles I was sure was in the cupboard was not there! I started off with ground round that I had previously browned with onion and frozen, so I thawed in the microwave and added the italian seasoning. We always use reduced fat cream cheese and cottage cheese, and fat free sour cream, so that's what I used. I left out the butter. I baked covered for the first 2/3 of the baking time. Lastly, I had some lovely fresh mushrooms from farmer's market a couple of days ago that we're just not using up fast enough on our salads, so I sliced those and threw them on top the last 15 minutes of the baking time. I didn't want them to juice and make the whole casserole runny, so I avoided stirring them into the whole mix, but the casserole is not overly moist or runny, so I think it would have been okay. I hope you don't mind that I 'messed with' your recipe so much! I do appreciate the creamy texture of this dish--Yummy! I'll probably serve leftovers with a ladle of jarred marinara or alfredo sauce on top to help keep the noodles moist in the reheating process.
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I made this recipe using shell pasta, light sour cream & light ricotta (in place of the cottage cheese). I also left out the butter but added 1 tbsp of cream. It was very good but I think I would have like it better without the hamburger.
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this was good, the only changes I made was with the ground beef mixture, I reduced the Italian seasoning to 1 teaspoon then cooked the beef mixture with onion, garlic and crushed chili flakes, I did not add on the last layer of cheese until after it cooked, thanks for sharing Bird!
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Cheesey, creamy and yummy! I made this as written, but just added chopped onions to the beef as I browned it. I used reduced-fat sour cream and cream cheese with wonderful results. This would be great for potlucks because it's pretty much sure to please everyone. Thanx for sharing this great recipe!
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As usual I didn't look at the recipe completely before tagging, so I was surprised with how much it made. But that's ok, I just made one pan for the freezer. This was a great simple casserole recipe. I started making it before I realized I had no sour cream, so I made it with a mix of cream of mushroom soup and cream of chicken soup, turned out great! Next time I will use sour cream
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Very creamy and very easy to make. I only used 8 oz of cream cheese because I failed to pick up another block at the store. It was still quite creamy and very cheesy.
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I made this today and used light versions of all of the cheeses. It tasted alright, but the cream cheese flavor I thought was way too intense for me. I scaled this recipe down to serve 4 and it made a great dinner tonight!
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This is a yummy casserole. It's almost like lasagna but a lot easier to make. It is creamy, rich and the flavors blend together so well. I was afraid the cream cheese would be too overpowering, but it wasn't at all. It just added to the creaminess. However, I did only use 8 ounces of cream cheese because that's all I had on hand. My family enjoyed this meal, especially my 13 -year-old son! I admit I only had a very small amount because it's so high in fat and I'm trying to watch that. I could probably make a low-fat version, but I'm not real crazy about the taste of fat-free sour cream and cream cheese in recipes. Thanks for sharing this wonderful recipe!
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