I usually like to serve this casserole with mashed potatoes on the side, but every now and then I like to change it up. One way that I change it up is that I really like to add chopped up potato cubes and add them into the casserole. Then you really have a one dish meal! Who doesn’t love that?! Easy meal and easy clean up. I also love this casserole because it makes quite a bit of food. I’m a huge leftover person so I don’t mind making a meal that provides me with another meal the very next day. You will love this casserole!
Check out what our friends from Cook Diary have to say about this:
“Simple and to the point!”
This casserole might be simple, but is also super delicious!
Ingredients
- 1 1/2 lb Lean ground beef
1 t Morton Salt
Few grains pepper
1/4 t McCormick’s Garlic salt
8 oz Can Hunt’s tomato sauce
1 c Creamed cottage cheese
1 c Daisy sour cream
6 Green onions, finely chopped
3 c Cooked egg noodles
3/4 c Grated, Kraft sharp cheese
Instructions
1. Place meat in a medium-sized, heat-resistant, non-metallic mixing bowl.
Heat, uncovered, in Microwave Oven 6 minutes or until meat is browned. Stir occasionally. 2. Drain excess fat. 3. Add salt, pepper, garlic salt and tomato sauce to the meat. Stir to combine. 4. Heat, uncovered, in Microwave Oven 2 minutes. 5. In a medium-sized bowl, combine cottage cheese, sour cream, onion and cooked noodles. 6. In a 3-quart, heat-resistant, non-metallic casserole alternate layers of noodle mixture and meat mixture, starting with the noodles. Heat, uncovered, in Microwave Oven 8 minutes. 7. Sprinkle grated cheese over top of casserole. Heat, uncovered. in Microwave Oven 2 minutes or until cheese has melted.
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Quick Tip: Add corn for more veggie.
Thanks again to Cook Diary for this amazing recipe.
