Cheesy Beef Noodle Bake

This is a comfort-food casserole that’s a
cross between baked spaghetti and lasagna, 
only much easier. A good family night recipe 
when you don’t want to do a lot of prep. 
If you don’t have green onions or have
picky “what’s the green stuff?” eaters,
just leave them out. 
Serve with a salad and crusty bread. 

Cheesy Beef Noodle Bake
1 lb ground chuck
1 can tomato sauce (15 oz)
1/2 t salt
1/2 t onion powder
1/4 t pepper
12 oz bag flat noodles
16 oz container cottage cheese
3/4 C sour cream
4 green onions, thinly sliced (optional)
2 C grated cheese, cheddar or Colby Jack 
Brown the ground beef and drain off the
excess fat. Add the tomato sauce, and
seasonings. Simmer on low while you boil the
 noodles for 6 minutes. Drain the noodles and
 return to the pot. Add the cottage cheese,
sour cream, and green onions, if using.
Stir to combine. In a sprayed 9×13 casserole 
layer half the noodles, top with half the meat
sauce, and half the shredded cheese. Repeat
 with remaining noodles, then remaining meat
 sauce, then remaining cheese. Bake @ 350º
 for 20-25 minutes. Longer if it’s been
refrigerated. Makes good leftovers. 
serves 6-8


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