Make this one but don't bake it 'til you are ready to eat....just
freeze and then take it
out and bake it. If you bake it frozen it will need more
time though...but it is good.
12 oz wide egg noodles -- cooked and drained
1 lb lean ground beef
1 small onion -- chopped
1 bell pepper -- chopped
2 ribs celery -- chopped
1/2 cup dry red wine
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms -- drained
1/2 tsp oregano
1 (8 oz) carton sour cream
1 (12 oz) container small curd cottage cheese
1 tsp garlic salt
2 cups (8 oz) shredded mozzarella cheese
1/2 cup Parmesan cheese -- divided
Brown beef, drain and return to skillet. Stir in onion,
bell pepper, and celery.
Cook covered, over med-high heat, stirring occasionally, 15 min
or till veggies are tender.
Stir in wine and next 3 ingredients.; set aside. Stir together
sour cream, cottage cheese,
and garlic salt. Add noodles, tossing to coat.
Spread half the noodles in a lightly greased 13x9" baking dish.
Top with half the
meat mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat
noodles and meat. Bake, covered, at 350 for 20 min.
Sprinkle with remaining cheeses, and bake, uncovered, 10 min.
to FREEZE AHEAD list here
to CASSEROLES Index here
to GROWLIES Index here