Description

Coming Soon

Ingredients

2 lbs. Lean Ground Beef 1 large Onion, diced 2 teaspoons Kosher Salt ½ teaspoon Black Pepper 1 teaspoon Granulated Garlic 1½ teaspoon Italian Seasoning 2 Tablespoon Sugar 32 oz Tomato Sauce 1 cup dry Red/White Wine (or water/veg/beef stock) 2 8-oz packages of Cream Cheese 4 cups Sour Cream 2 cups small Curd Cottage Cheese 16-24 oz egg noodles (Cooked) ½-1 cup grated Parmigiana Reggiano Cheese Panko Breadcrumbs (crushed better crackers, croutons or desired garnish)

Instructions

Cook Egg Noodles according to package instructions In a large sauce pan, brown beef with onion. Stir in tomato sauce, Italian seasoning, salt & pepper, granulated garlic and wine or water. Let simmer 10-15 minutes. While oven is preheating to 350 degrees, use a mixer to combine the cream cheese, sour cream and cottage cheese. Spoon 1/2 of the noodles into a large lasagna pan or use two 9 x 12 baking pans that have been sprayed with cooking spray. Cover noodles with the cheese mixture, then the rest of the noodles. Pour the meat sauce over the top. Sprinkle with parmesan cheese, panko breadcrumbs or desired garnish. Bake in a preheated 350 degrees F oven for 45 minutes or until top is golden brown. Let cool for 10 minutes and serve.

Egg Noodle Casserole