Stroganoff Casserole

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We think of this casserole as comfort food at its best; it has hearty, hearty, hearty written all over it! Make it ahead for hectic weeknights. Then just toss a bag of salad greens with your favorite dressing, and supper's on the table!
Read more at http://www.mrfood.com/Casseroles/Stroganoff-Casserole-4650#AAqdGPYg1FbwjwHX.99

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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
  • Read more at http://www.mrfood.com/Casseroles/Stroganoff-Casserole-4650#AAqdGPYg1FbwjwHX.99

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.

Read more at http://www.mrfood.com/Casseroles/Stroganoff-Casserole-4650#AAqdGPYg1FbwjwHX.99

View complete recipe