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| Aunt Cin's Egg Noodle Lasagna |
"A crowd favorite in our family, this casserole has all the goodness of lasagna with much less work! Also, it feeds a crowd without breaking the bank."
Ingredients :
- 1 (12 ounce) package extra-wide egg noodles
- 1 (12 ounce) container cottage cheese
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream
- 1 pound ground beef
- 1 (28 ounce) jar pasta sauce
- 2 (6 ounce) cans tomato paste
- 2 cups shredded Cheddar cheese
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H11M |
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- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan and layer cooked egg noodles on the bottom.
- Mix cottage cheese, cream cheese, and sour cream together in a bowl.
- Heat a large skillet over medium heat. Add ground beef; cook and stir until nearly browned, about 5 minutes. Stir in pasta sauce and tomato paste.
- Spread the cottage cheese mixture over the cooked noodles in the baking pan. Top with the ground beef mixture.
- Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and bake until melted and bubbling, about 10 minutes more.
Notes :
- You can use ground turkey in place of the ground beef, if you prefer.
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