Tailgate Casserole
Source of Recipe
The Big Book of Casseroles
Recipe Introduction
Delicious!! I made a few changes and they are in parenthesis. It's a flexible recipe. My finished casserole needed salt, so next time I'll add more salt to my noodles as they cook. Plus I didn't add the full 3/4 tsp. salt to the tomato sauce mixture, so that was probably part of the problem, too.
List of Ingredients
1 1/2 lb lean ground beef (I used slightly less)
1 can tomato sauce -- (15 ounce) (I also added an 8 oz. can)
garlic powder, to taste (my addition)
3/4 ts salt (I just salted to taste)
Ground black pepper -- to taste
1/2 cup sour cream (I used light)
1 package cream cheese at room temperature -- (3 ounce) (I used 4 oz. light cream cheese)
1 cup low-fat cottage cheese (I used full-fat cottage cheese)
6 green onions -- including some tender tops, sliced
1/2 red bell pepper seeded and chopped
6 oz egg noodles -- cooked and drained (I used more like 8 or 9 oz. or so of dried Amish "homestyle" noodles)
2 cups grated Cheddar cheese (I used 5 oz. medium sharp cheddar)Recipe
Preheat oven to 350 F. In a large skillet over medium-high heat, brown meat until meat is no longer pink, about 5 minutes. Drain grease then add garlic powder. Add tomato sauce, salt, and black pepper and simmer 5 minutes.
With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl. Fold in onions and bell pepper and mix well. Add black pepper here too, if desired.
In a 9 x 13-inch baking dish (I used my deep oval corningware casserole dish) lightly coated with cooking spray, spread a thin layer of tomato sauce mixture, add half the noodles, half the cheese mixture, and half the meat mixture in layers. Repeat the layers, ending with the meat mixture. Top with Cheddar cheese.
Cover and bake 25-30 minutes. Uncover and bake until bubbly, about 10-15 minutes longer. Let stand 5 to 10 minutes before serving.
6-8 servings
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