Ingredients for Beef With Carrots Casserole
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sour cream
- 1 cup cottage cheese
- 1/4 cup chopped fresh parsley
- 2 cups shredded carrots
- 1 pound egg noodles
- 1 cup sliced mushrooms
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon olive oil
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How to Make Beef With Carrots Casserole
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and brown, breaking it up with a spoon.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook until softened, about 5 minutes.
- Drain off any excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 5 minutes, partially covered.
- In a separate bowl, combine 1 cup sour cream, 1 cup cottage cheese, 1/4 cup chopped fresh parsley, and 2 cups shredded carrots.
- Cook 1 pound egg noodles according to package directions. Drain.
- Add the creamy carrot mixture and 1 cup sliced mushrooms to the cooked egg noodles; stir gently to combine.
- In a 3-quart casserole dish, layer the meat mixture and the noodle mixture alternately, starting and ending with the noodles.
- Top with 1 1/2 cups shredded sharp cheddar cheese.
- Bake, uncovered, in a preheated 350°F (175°C) oven for 30 minutes, or until bubbly and heated through. If baking from frozen, bake at 400°F (200°C) for 1 hour.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
16g
Fat
34g
Carbs
9g
