Ground Beef and Noodle Bake
6 ounces uncooked medium egg noodles
1 pound ground round
1 cup sliced mushrooms
1/3 cup chopped onion
2 cloves garlic, minced
2 8-oz cans tomato sauce, no salt-added
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 12 oz. carton 1% low-fat cottage cheese
1 8 oz. carton fat-free sour cream
1/3 cup chopped green onions
2 tablespoons grated Parmesan cheese
1 tablespoon poppy seeds
3/4 cup shredded reduced-fat cheddar cheese, divided (3 oz)
cooking spray
Cook noodles according to package directions omitting salt and fat. Drain and set aside.
Cook ground round and next 3 ingredients in a large nonstick skillet over medium heat until browned, stirring to crumble.
Drain in a colander.
Wipe drippings from skillet with a paper towel.
Return meat mixture to skillet.
Add tomato sauce, pepper, and salt.
Combine cottage cheese and next 4 ingredients in a large bowl.
Stir in meat mixture, noodles, and 1/3 cup cheddar cheese.
Spoon noodle mixture into a 2-quart casserole coated with cooking spray.
Cover and chill casserole 8 hours.
Preheat oven to 350 degrees.
Remove casserole from refrigerator; let stand at room temperature 30 minutes.
Bake, covered, at 350 degrees for 20 minutes.
Uncover; sprinkle with remaining cheddar cheese.
Bake, uncovered, an additional 5 minutes.
Makes 8 servings.
Calories 288,
Protein 27 g.
Fat 7.8 g.
Carbs 25 g.
Sodium 400 mg.
Fiber 2 g.