I am a sucker for a good Italian casserole and this Italian Noodle Casserole is no exception. It was AMAZING! It is kind of like a combination of my Amish Country Casserole and my Cream Cheese Lasagna. There are elements of each casserole in this recipe, and it is fan-freaking-tastic! Hamburger, cottage cheese, cream cheese, sour cream, tomato sauce, mozzarella and cheddar cheese. All my favorites in one dish!
This recipe makes a good bit of food. It was enough for us to have it for dinner and reheated for lunch and dinner the next night. This would also make a great freezer meal. Assemble the casserole, cover it with foil and freeze it unbaked. When you are ready to cook the casserole, let it thaw in the fridge all day and then bake it. You may need to add a few minutes to the baking time if the casserole isn't 100% thawed when you put it in the oven.
Italian Noodle Casserole
serves 6 to 8
- 1 lb ground beef
- 1 garlic clove, crushed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 2 Tbsp dired onion flakes
- 2 tsp Worcestershire sauce
- 1 tsp sugar
- 1 (16-oz) can tomato sauce
- 1 (8-oz) package medium egg noodles
- 1 (8-oz) package cream cheese, softened
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray.
Cook the ground beef in a skillet until no longer pink. Drain. Add garlic, salt, pepper, oregano, onion flakes, Worcestershire sauce, sugar and tomato sauce. Simmer for 10 to 15 minutes.
Cook egg noodles according to package directions. Drain and set aside.
Combine cream cheese, sour cream and cottage cheese until smooth.
Combine cooked noodles and cream cheese mixture. Spread in bottom of prepared pan. Top noodle mixture with meat sauce. Top casserole with mozzarella and cheddar cheese.
Bake uncovered for 30 minutes, until bubbly.