Beef and Noodle Casserole

Ingredients

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Garlic Salt

  McCormick

  ¼ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomato sauce

  No salt added

  2 cup or 490g

• Sour cream

  Reduced fat, cultured

  12 tbsp or 180g

• Cottage cheese

  Lowfat, 1% milkfat

  1 cup or 226g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 tbsp chopped or 48g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Cook the egg noodles according to package directions until just tender. Drain well, rinsing briefly with cold water if needed to stop cooking.
3. Heat the olive oil in a large skillet over medium heat. Add the ground beef, garlic salt, salt, and pepper. Cook, breaking up the meat, until browned. Drain excess fat.
4. Stir in the tomato sauce and simmer on low for about 5 minutes.
5. In a bowl, combine the sour cream, cottage cheese, and scallions. Fold this mixture into the beef and sauce until evenly combined.
6. Spread the cooked noodles in the prepared baking dish, spoon the beef mixture over the top, and sprinkle with the cheddar cheese.
7. Bake until bubbling and the cheese is melted, 20–25 minutes. Let rest a few minutes before serving.