Instructions:
Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: Cook the egg noodles according to package directions. Drain and set aside.
Step 3: In a skillet over medium heat, cook ground beef with chopped onion and garlic until browned. Drain any excess grease.
Step 4: Stir in the tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Step 5: In a bowl, combine cottage cheese and sour cream. Mix until smooth.
Step 6: Layer half of the noodles in the baking dish, spread the cottage cheese mixture over them, add half the meat sauce, and sprinkle with half of the cheddar. Repeat the layers.
Step 7: Bake for 25–30 minutes, or until bubbly and cheese is melted.
Step 8: Garnish with chopped parsley if desired and serve hot.
Storage Information:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave. This casserole also freezes well for up to 2 months—perfect for meal prepping!
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