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Better than Lasagna Casserole

Contributed By: Jamie | See all of Jamie's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour
My college roommate's mother used to send this casserole to our apartment for some homecooked comfort food. I continue to make it 8 years later, and love to share it with all my friends. You can omit the meat, cook and freeze it for later, etc. Versatile!
1 bag of wide egg noodles
8 ounce each: cream cheese, Daisy sour cream and cottage cheese (low fat or fat free will work)
Approximately 24 oz jar of tomato sauce (or home made)
1-1.5 lbs of ground hamburg or turkey
1 medium onion, chopped
1 med green pepper, chopped
1 med red pepper, chopped
1. First make sure your meat is defrosted, put your sauce in a pan (if you're making your own) and take your cheeses out to soften on the counter. Then start boiling water for your egg noodles, and chop the veggies.

2. Pre-heat oven to 350 degrees.

3. Boil the egg noodles per the bag's directions, sauté the veggies for about 10 minutes on med-low (they do continue to cook in the oven), and mix the 3 cheeses together in a separate bowl.

4. Drain egg noodles, remove veggies from pan and set aside seperately. Brown the meat in the veggie pan.

5. While the meat is cooking, layer a 9x13 pan with 1/2 the noodles, 1/2 the cheeses, and repeat.

6. Drain the beef, mix it with the veggies and sauce, and pour the mixture over the casserole.

7. No need to grease the pan or cover it with foil. Bake until hot throughout,

about 30 minutes.

Date Added: 01/26/2011
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