This recipe is adapted from “A Cook’s Tour of Athens” from Athens, Georgia in 1963. After doing some research, I can’t seem to find any particular origin of this recipe, and is most likely an evolved version of several different things such as spaghetti bolognese, lasagna, and beef stroganoff to name a few. If you have ever had any of the dishes, you know how hearty and satisfying beef and noodles can be, and this recipe is no different. The creaminess from the cottage cheese, cream cheese, and sour cream is very well balanced with the tomato sauce, and like any casserole, this is a one-pot (or casserole dish) meal. You can also double the amount and freeze for a super-easy weeknight meal; just allow more cooking time from frozen if you do.
Ingredients for 8-10 servings
- 1 8-ounce package noodles, cooked
- 2-1/2 pounds ground beef
- 3 tablespoons butter
- 2 8-ounce cans tomato sauce
- 1 tablespoon oregano (fresh)
- Salt and pepper to taste
- 1 cup cottage cheese
- 1 8-ounce package cream cheese
- 1/2 cup sour cream
- 1/3 cup minced onion
- 1 tablespoon green pepper (optional)
- Cook beef in 1 tablespoon butter until browned.
- Add tomato sauce, oregano, salt, and pepper and set aside.
- Combine cottage cheese, cream cheese, sour cream, onion, and green pepper.
- Add cheese mixture and 2 tablespoons butter to warm cooked noodles.
- Place in the bottom of a buttered casserole dish. Pour in meat and stir to mix with the noodles.
- Cook about 35 minutes at 325 degrees.
This is a very easy recipe to make and you shouldn’t have any issues with this one. I used 93% lean ground beef and had a decent amount of fat in the pan after I browned it, so I scooped most of it out so the final result wouldn’t be too greasy. Also, don’t be too liberal with the salt when seasoning the meat; there is quite a bit of sodium in the cottage cheese and this takes care of most of the seasoning alone. Don’t forget to share and subscribe, and I would love to hear from you in the comments below. Enjoy!