Description
Super cozy and creamy, a few staple ingredients combine to create a veggie-filled casserole easy enough for a busy weeknight.
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (8 ounce) package uncooked egg noodles
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (10.75 ounce) can condensed tomato soup, undiluted
- 1 cup cottage cheese
- 1 cup sour cream
- 2 teaspoons Worcestershire sauce
- 1 cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef
- onion
- and bell pepper in a large skillet over medium heat. Cook and stir until vegetables are tender and beef is browned and cooked through
- 10 to 15 minutes. Season mixture with salt and pepper while cooking.
- Meanwhile
- fill a 5-quart Dutch oven or other oven-safe pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite
- 7 to 9 minutes. Drain noodles and return to the pot.
- Add diced tomatoes
- condensed soup
- cottage cheese
- sour cream
- and Worcestershire sauce to the egg noodles; stir to blend. Stir in ground beef mixture until evenly combined. Taste and adjust seasonings. Sprinkle Cheddar cheese over the top.
- Bake uncovered in the preheated oven until heated through and cheese is melted and golden
- 25 to 30 minutes. Serve immediately.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6