- 6
- 50 mins
Ingredients
- 12 ounces wide egg noodles
- 1 pound ground chuck
- 1 small onion, chopped
- 1 green bell pepper, chopped
- (8-ounces) fresh mushrooms, sliced
- 1/2 cup beef broth
- 1 (6-ounce) can tomato paste
- 1/2 teaspoon dried oregano
- 1 (8-ounce) container sour cream
- 12 ounces container small-curd cottage cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 cups (8-ounces) shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Preheat oven to 350 degrees F. Cook noodles according to package directions; drain and keep warm.
Meanwhile, cook ground chuck in a large skillet, stirring until it crumbles and is no longer pink. Drain and return to skillet. Stir in onion, bell pepper, and mushrooms. Cover and cook over medium-high heat 10 minutes or until vegetables are tender, stirring occasionally.
Stir in beef broth, tomato paste and oregano; set aside.
Combine sour cream, cottage cheese, garlic and salt. Add noodles, tossing to coat. Spread half of noodle mixture in a lightly greased 9- x 13-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; bake 25 minutes. Sprinkle with remaining cheeses, and bake, uncovered, an additional 10 minutes.