Cheesy Ground Beef Casserole Recipe

Name: Cheesy Ground Beef Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 oz.) pkg. medium egg noodles; 1/2 c. chopped green onion, divided; 2 Tbsp. margarine; 1 1/2 lb. ground beef; 2 (8 oz.) cans tomato sauce; 1 tsp. salt; 1/8 tsp. pepper; 1 c. small curd cottage cheese; 1 (8 oz.) carton commercial sour cream; 3/4 c. (3 oz.) shredded sharp cheese

Servings: persons

1 (5 oz.) pkg. medium egg noodles
1/2 c. chopped green onion, divided
2 Tbsp. margarine
1 1/2 lb. ground beef
2 (8 oz.) cans tomato sauce
1 tsp. salt
1/8 tsp. pepper
1 c. small curd cottage cheese
1 (8 oz.) carton commercial sour cream
3/4 c. (3 oz.) shredded sharp cheese

1
Cook noodles, rinse and set aside.
2
Saute 1/4 cup onion in margarine in large skillet until tender.
3
Add ground beef and cook until lightly browned; drain well.
4
Add tomato sauce, salt and pepper; stir and simmer 20 minutes.
5
Combine cottage cheese, sour cream and remaining onion; stir well and set aside.
6
Place noodles in a lightly greased 2 1/2-quart casserole; spoon cottage cheese mixture over noodles.
7
Spoon meat mixture over cheese mixture and sprinkle with shredded cheese.
8
Bake at 350u00b0 for about 25 minutes. Yield: 4 to 6 servings.

1016

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (5 oz.) pkg. medium egg noodles, 1/2 c. chopped green onion, divided, 2 Tbsp. margarine, 1 1/2 lb. ground beef, and more.

Yes, Cheesy Ground Beef Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Ground Beef Casserole

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