Triple Cheese Casserole
A Tasty and decadent pasta dish that will have them asking for seconds
Servings 6
Equipment
- skillet
- measuring cups
Ingredients
- 1 lb lean ground beef
- ½ c chopped green onion
- 2 small cans tomato paste
- 1 c water
- 2 tsp sugar
- ½ tsp celery salt
- 1 ½ tsp salt
- ¼ tsp pepper
- 1/2 tsp each of garlic powder, cayenne and chili powder
- 8 oz. 250 g. cream cheese, softened
- 1 c sour cream
- 1 c cottage cheesechives
- 8 oz. medium egg noodles
- 2 ½ quarts 3 L. boiling water
- 1 tbsp cooking oil optional
- 2 tsp salt
- 1 c grated Parmesan cheese or use twice as much grated medium cheddar cheese
Instructions
- fry ground beef and green onion in large skillet
- Add next 9 ingredients. Stir. Bring to a boil. Set aside.
- Beat cream cheese and sour cream together until smooth. Stir in cottage cheese and green onion. Set aside.
- In a large uncovered saucepan cook noodles in boiling water, second amounts of cooking oil and salt until tender but firm, about 5 to 7 minutes. Drain
- Layer in greased 3-3.5 L casserole as follows:
- One-half noodles
- One-half cottage cheese mixture
- One-half meat mixture
- One-half Parmesan or cheddar cheese
- Repeat layering.
- Bake covered in 350º oven for about 25 minutes. Uncover and continue to bake to brown cheese, about 15 minutes more.
Notes
Big Tip: some have found a full block of cream cheese slightly overwhelming. Unless you are a huge cream cheese lover I would recommend half a block of the cheese instead of the full 8 ounces. Personally I was good with the full amount ( but even the note on my recipe card said cut it back slightly) Next time I may add an extra can of paste to make it a more rose sauce.