Beef Stroganoff Casserole

Ingredients

6 SERVINGS

• nonstick cooking spray

• 1 Tbsp. extra-virgin olive oil

• 1 cup onion (chopped)

• 2 cloves garlic (minced)

• 1 1/2 lb. ground beef (85% lean)

• 1/4 tsp. salt (for beef)

• 1/8 tsp. pepper (for beef)

• 1 cup tomato sauce

• 1 cup cottage cheese (small curd)

• 4 oz. cream cheese (chopped into small pieces)

• 1/4 tsp. salt (for filling)

• 1/8 tsp. black pepper (for filling)

• 3 1/2 cups egg noodles (cooked and drained, about 8 oz. uncooked)

• 1 cup cheddar cheese (shredded)

• 1 Tbsp. parsley 

Directions

1. Preheat the oven to 350°F.
2. Spray 9×13-inch baking dish with nonstick cooking spray and set aside.
3. Heat the olive oil in a large saute pan over medium-high heat. Once oil is hot, add the onion and cook until translucent, 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef and cook, stirring and breaking meat up with a wooden spoon, until cooked through, 5-6 minutes. Once cooked, carefully drain any excess fat from pan. Season with the salt and pepper.
5. Add the tomato sauce, cottage cheese, cream cheese, salt, and pepper. Cook, stirring occasionally, until cream cheese is melted, 2-3 minutes. Add the cooked noodles and toss to coat.
6. Transfer the mixture to the prepared baking dish and spread into an even layer. Top evenly with the cheese.
7. Bake the casserole on middle rack of oven until bubbling, 20-25 minutes.
8. Check to see that casserole is done. Remove from oven or add time as needed.
9. Allow the casserole to cool for 10 minutes. Serve garnished with parsley.