See How Easily You Can Whip Up This Amazing Casserole!

 

Well, this recipe is so easy, even my kid could make it.  My husband has made it plenty of times and absolutely loves it even when he makes it! It is the dish that I always have all the ingredients for in my pantry and if either of us are in a rush, or maybe got home before the other, we make it.  It is so incredibly wonderful for leftovers, too! We are always happy to take this to work the next day.

Actually, it may just taste better the next day. Check out what our friends over at Life in the Lofthouse had to say about this:

“A family-favorite dinner right here! Egg noodles, tomato sauce, ground beef and cheese. Yum.”

I am telling you, this is totally amazing!

 

Ingredients

1 pound lean ground beef

1 (15 ounce) can Barilla Tomato sauce

1 (8 ounce) can Barilla Tomato sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

8 ounces egg noodles

1/2 cup Daisy sour cream

1 1/4 cups small curd Breakstone’s cottage cheese

1/2 cup green onions, thinly sliced

1 1/2 cups grated sharp Kraft Cheddar cheese

 

Instructions

Preheat oven to 350 degrees F.

In a large skillet, over medium-high heat, brown and crumble the ground beef. Drain grease, then add the tomato sauce, salt and pepper to skillet. Stir mixture and reduce heat to low. Let simmer for about 5-10 minutes.

Meanwhile, boil egg noodles in a large pot of water until al dente. Drain water. Set noodles aside.

In a medium bowl, combine sour cream and cottage cheese, stir together and then stir in the egg noodles. Sprinkle with a little black pepper and gently stir mixture to coat the noodles. Stir in green onions.

Grease a 9×13 baking pan with non-stick spray. Layer half the noodles in the bottom of the pan, spread out evenly. Spread half of the meat mixture over the noodles, sprinkle with half the cheese. Repeat layers again, with remaining noodles, the rest of the meat mixture and then ending with the cheese.

Bake for 20 minutes or until cheese is melted. Serve and enjoy!

 

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Quick Tip: Prep this and freeze until ready to use

Thanks again to Life in the Lofthouse for this amazing recipe.

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46 comments

I love this, but m
y husband doesn’t like tomato sauce, so I have adapted this with cream of celery or cream of mushroom soup. Good either way.

It’s both cans at once. No separate additions. They don’t make the size can needed to fulfill the recipe, so it takes 2 diff sizes

Tomato sauce comes in a plastic carton now. I don’t use can tomatoes they bring out contamination from the can because of the acid content.

The lining of the cans used for tomatoes in any form is carcinogenic. It is necessary because the acid level of tomatoes would eventually eat right through the can.

We always put the cheese only on top. The noodles, sour cream, cottage cheeze and onions are mixed together then layered with the mest and tomato sauce mixture. Personally, I love using ground turkey, ILO ground beef. Either one is fabulous. This is my absolute favorite dish!

Pasta sauce is spaghetti sauce–you can use it OR the suggested plain tomato sauce. (hint: I put the sour cream & the cottage cheese in the blender to make it creamier. I don’t care to see the cottage cheese curds in my casserole)

What can I use instead of cottage cheese. I have never eaten that, and don’t plan to.
Could a can of mushroom soup, ( with out the water that you usually use with it )
Be used, or would I need the water to make enough??? It looks good, and I want to
Try it, but not with CC. Thanks for any help.

I would use ricotta cheese instead of cottage cheese. Don’t think soup would work as replacement for the cheese at all well.

Ricotta would work instead. Don’t use mushroom soup! The cottage cheese the is cheese portion of the casserole. This is like lasagna with sour cream and noodles. . .

this is pretty much the pioneer woman’s recipe that I’ve done, only I use spaghetti sauce. More flavorful.

This recipe sounds delicious. Can’t wait to try it. But my daughter doesn’t like red sauce, so when I make spaghetti I use a mixture of spaghetti sauce and ranch dressing. Sounds weird, but even though it’s pink, she likes it, so I’ll try it here, too.

Do you really put tomato sauce,cheddar cheese and cottage cheese in your Stroganoff?
And her recipe doesn’t include mushrooms, so….

I made this, but didn’t have tomato sauce so I used spaghetti sauce and added some Italian blend cheese with the cheddar. Really good.

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