Stroganoff Casserole

By carvalhohm

Ingredients

• 12 ounces wide egg noodles
• 1 pound ground chuck
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 1/2 cup beef broth
• 1 (6-ounce) can tomato paste
• 1 (4-ounce) can sliced mushrooms, drained
• 1/2 teaspoon dried oregano
• 1 (8-ounce) container sour cream
• 1 (12-ounce) container small-curd cottage cheese
• 1 teaspoon garlic 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 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 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 20 minutes. Sprinkle with remaining cheeses, and bake, uncovered, an additional 10 minutes.