“Simple and quick comfort food made for us as kids by my Momma. Good for making large batches and freezing. An inexpensive alternative to traditional lasagne.” - by VH
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a rolling boil. Boil the noodles until cooked through yet firm to the bite, about 5 minutes; drain.
- Cook the ground beef and onions in a large skillet over medium heat, breaking the meat up into crumbles as it cooks, until the beef is completely browned, about 10 minutes. Mix in the tomato sauce; season with salt and black pepper.
- Beat the cream cheese in a bowl until smooth. Stir the cottage cheese, sour cream, green onion, and green pepper into the cream cheese.
- Layer half the cooked noodles into the bottom of the prepared baking dish; top with the cheese mixture, dropping it onto the noodles by spoonfuls and spreading over the noodles. Cover with the remaining half of the noodles, and spread the meat mixture on top in an even layer.
- Bake in the preheated oven until the casserole is bubbly, about 40 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 573 cal
- 29%
- Fat
- 32.3 g
- 50%
- Carbs
- 34.6 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (4)
Rate This Recipe
"One of my friends taught me how to make this when I was first branching out into learning how to cook for my husband and my growing family--this was her Momma's lasagna, too! The only changes in her r..." See moreecipe were she used one of those large cans of spaghetti sauce (I want to say the brand is Hunt's-you can usually get them on sale for under a dollar at most stores), she added a teaspoon or so of italian seasoning to the sauce mixture and she added a generous layer of grated mozzerella cheese on the top. It bends well to whatever you have on hand (I've even made it with sausage/ground turkey or half the meat and adding in chopped veggies for the missing meat) and I've made it "lighter" with whole wheat pasta and lowfat cottage cheese/sour cream/cream cheese. It's always a family pleaser and the leftovers freeze/reheat well."
Snoopy498
"I've made a variation of this for years. Although mine is fairly different, I wanted to suggest using a 14.5 oz can of fire roasted tomatoes. One can drain it and reserve the liquid, freezing it in a..." See moren ice cube tray for other uses. I then blend the tomatoes as I'm not a tomato fan, and add it in replacement of the tomato sauce. I use fire roasted tomatoes in a can for everything that requires sauce or canned tomatoes. Thank you VH for posting this recipe."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
