Beef-carrot casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ¼ | cup | Minced onion |
| 2 | eaches | (8oz) cans tomatoe sauce |
| ¼ | teaspoon | Pepper |
| 1 | cup | Cream style cottage cheese |
| 1 | cup | Sliced, cooked carrots |
| 1 | cup | Shredded Cheddar cheese |
| 1 | tablespoon | Butter or margarine |
| 1 | each | Clove garlic, minced |
| 1 | teaspoon | Salt |
| 1 | cup | Dairy sour cream |
| ¼ | cup | Chopped fresh parsley |
| 8 | ounces | Medium noodles,cooked,drain |
Directions
Brown beef in melted butter in skillet. When meat begins to turn color, add onions and garlic. Saute until meat is well browned. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 5 minutes.
Combine sour cream, cottage cheese, parsley and carrots; add to cooked noodles and mix well. Alternate layers of the meat mixture and cottage cheese mixture in greased 3-quart casserole, beginning and ending with noodles. Top with Cheddar cheese. Bake in a 350 degrees oven for 30 minutes or until hot. If frozen, heat, covered, at 400 degrees for 1 hour or until bubbly. Makes 6-8 servings.