Beef With Carrots Casserole

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I found this in with a box of old hand written recipe cards & magazine clippings i purchased at a thrift shop in kansas. Everyone grabbbed for seconds after we first tried this. you may use reduced fat ingredients if you must, but the fat free versions will not provide enough flavor. i usually use lower fat sour cream & cottage cheese, but full fat ny cheddar for the topping. If you like, you may freeze the casserole before baking, then cook it at 400 f for 1 hour instead.

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Steps

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Saute onions , garlic , and beef in a large skillet until fully cooked.

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Drain fat.

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Add tomato sauce , salt , and pepper to the meat mixture and simmer on medium-low about 5 minutes , lid ajar.

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Mix together sour cream , cottage cheese , parsley , and carrots in a bowl.

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Add creamy mixture to the cooked egg noodles along with the mushrooms and stir gently to combine.

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In a 3 quart casserole , layer the meat and the noodles alternately , beginning and ending with the noodle mixture.

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Sprinkle cheese over the top and bake , uncovered , in a preheated 350 f oven for 30 minutes , do not overcook or it will dry out.

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Ingredients

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lean ground beef, onion, garlic clove, tomato sauce, salt, black pepper, light sour cream, cottage cheese, fresh parsley, carrot, egg noodles, mushrooms, cheddar cheese