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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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We like to describe it as a poor mans lasagna. My mom came up with this recipe years ago; I don't know where she found it and it was always a treat when she made it. It is always better the next day after the flavors get a chance to meld together. You can pretty much change or add cheese as you desire. I also double the tomato sauce recipe because it seems like I never have enough. This is great to make large batches and freeze. Ingredients:
1 lb ground chuck |
1 medium onion |
2 (8 ounce) cans tomato sauce |
1 teaspoon sugar |
3/4 teaspoon salt |
1/4 teaspoon garlic salt |
1/4 teaspoon ground pepper |
4 cups uncooked medium egg noodles (i just use one bag) |
1 cup cottage cheese |
1 -8 ounce cream cheese |
1/2 cup sour cream |
1/2 cup ricotta cheese |
1/2 cup green onion, chopped |
1/4 cup green pepper, chopped |
1/4 cup parmesan cheese (optional) |
Directions:
1. Brown ground meat with the first 6 ingrediants. Once the meet is browned (fully cooked) let mixture simmer for 15 - 20 minutes, stirring occasionally
2. Cook noodles as directed by package and then after draining in a large bowl; add the next 6 ingrediants listed mix well.
3. Then in a large deep dish pan or lasagna pan layer 1/2 the noodle mixture, then 1/2 the meat mixture, repeat - noodles then meat.
4. Top with the parmesan cheese if you like.
5. At this point you can cover with foil or lid and freeze or you can place it in the oven.
6. Bake at 350 for 30 min or until warmed through. Enjoy.
7. Once cooked this freezes beautifully in a well sealed container.
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