Ingredients:
1 lb. ground beef
1 medium onion (chopped)
2 cups wide egg noodles
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes (undrained)
1 cup corn kernels (frozen or canned, drained)
1 cup sour cream
1 cup cottage cheese
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
Salt and pepper to taste
Directions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and fully cooked. Drain any excess fat.
While the beef is cooking, bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
Add the tomato sauce, diced tomatoes, corn, garlic powder, salt, and pepper to the beef mixture. Stir well and let it simmer for 5 minutes.
In a separate bowl, mix together the sour cream and cottage cheese until well combined.
Layer half of the cooked egg noodles in the bottom of the prepared baking dish. Spread the sour cream and cottage cheese mixture over the noodles. Add the remaining noodles on top.
Pour the beef and tomato mixture evenly over the noodles.
Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for a few minutes before serving.
Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins
Servings: 6-8
