Hamburger & Sour Cream Casserole

Preheat oven to 350°F. Coat a 2-quart baking dish or with nonstick spray. Put a large pot of salted water on to boil.

Separate white and green parts of scallions; thinly slice both parts and reserve separately.

Cook ground beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towels. Wipe out skillet.

Add oil to the pan and reduce heat to medium-low. Add bulgur, garlic and reserved scallion whites. Cook, stirring, until the vegetables soften, 5 to 7 minutes. Add tomato sauce, water and beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and sauce is thickened, 15 to 20 minutes. Season with salt and pepper.

Meanwhile, cook noodles until al dente, 6 to 10 minutes. Drain and rinse under cold water.

Puree cottage cheese in a food processor until smooth. Transfer to a large bowl; fold in sour cream and the reserved scallion greens. Season with salt and pepper.

Layer half the noodles in the bottom of the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.

Bake the casserole until bubbly, 30 to 40 minutes. Let stand for 10 minutes before serving.