A Satisfying Casserole Straight from the Pennsylvania Dutch Country

This is one of those recipes that gets a lot of great feedback from fans who have tried it. Here’s what some of them have thought about this over at Jam Hands:

This is going straight into my recipe box. My husband is part Pennsylvania-German, and he’ll love this. Who doesn’t love a good old fashioned casserole?

I read this recipe and immediately said ….gross! I love cottage cheese by itself or with tomato wedges. But mixing it with anything and especially cooking it turns my stomach. I won’t even eat lasagna because most recipes call for cottage cheese. But I decided to give it a try knowing my husband would probably eat it …..well am I glad I did ! It was amazing! Just goes to show, you never know until you try it. Oh, and my husband liked it too….wants me to make it again! Definitely a keeper.

Ingredients

• 2 cups sour cream (a 16-ounce container)
• 2 cups small-curd cottage cheese (a 16-ounce container)
• 1/4 cup finely chopped onion
• 2 Tbsp. minced fresh parsley
• 1 7- to 8-ounce package medium egg noodles
• 1 Tbsp. vegetable oil
• 2 pounds lean ground round or well-trimmed chuck
• 1 6-ounce cans tomato paste
• 1 small jar pizza sauce, about 14 oz.
• 1 Tbsp. minced fresh basil, or 1 tsp. dried
• 1 Tbsp. minced fresh oregano, or 1 tsp. dried
• 1 tsp. salt
• 1/2 tsp. coarsely ground black pepper

Instructions:

In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside. Cook the noodles according to the package directions. Drain and set aside.

Heat the oil in a large saute pan, add the ground beef, stirring now and then until the meat is no longer pink. Drain off all liquid and discard. Stir in the tomato paste, pizza sauce, basil, oregano, salt and pepper and simmer for 5 minutes.

Preheat the oven to 325-F degrees. Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, and one-half of the sour cream mixture. Repeat these layers, ending with the meat sauce. Bake covered for 1 hour or until the casserole is bubbly. Allow to stand for 15 minutes, then serve.

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Quick Tip: Freeze leftovers in individual portions for a quick lunch later.

Thanks to Jam Hands for this savory Pennsylvania dutch country casserole!