Stroganoff Casserole

By dorchuk

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

Details

Servings 6
Cooking time 50mins
Adapted from mrfood.com

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.