- 50 mins
Ingredients
- 12 ounces wide egg noodles
- 1 lb. ground chuck
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 1/2 cup beef broth
- 1 (6 oz.) can tomato paste
- 1 (4 oz.) can sliced mushrooms, drained
- 1/2 teaspoon dried oregano
- 1 (8 oz.) container sour cream
- 1 (12 oz.) container small-curd cottage cheese
- 1 teaspoon garlic salt
- 2 cups (8 oz.) shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Preheat oven to 350 degrees. Cook noodles according to package directions; drain and keep warm.
Cook ground chuck in a large skillet. Drain and return to skillet. Stir in onion, green pepper, and celery. Cover and cook over medium-high heat 15 minutes or until vegetables are tender, stirring occasionally.
Stir in beef broth and next 3 ingredients; set aside.
Combine sour cream, cottage cheese and garlic salt. Add noodles, tossing to coat. Spread half of noodle mixture in lightly greased 9x13-inch baking dish. Top with half of meat mixture, half of mozzarella cheese, and half of Parmesan cheese. Repeat layers with remaining noodle and meat mixtures.
Cover and bake 20 minutes. Sprinkle with remaining cheeses and bake, uncovered, an additional 10 minutes.