Beef With Carrots Casserole Recipe

Ingredients for Beef With Carrots Casserole

• Lean Ground Beef
• Onion
• Garlic Clove
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon salt
• Black Pepper
• Light Sour Cream
• 1 cup cottage cheese
• Fresh Parsley
• Carrot
• 1 pound egg noodles
• 1 cup sliced mushrooms
• Cheddar Cheese

How to Make Beef With Carrots Casserole

1. 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.
2. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook until softened, about 5 minutes.
3. Drain off any excess grease.
4. Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 5 minutes, partially covered.
5. In a separate bowl, combine 1 cup sour cream, 1 cup cottage cheese, 1/4 cup chopped fresh parsley, and 2 cups shredded carrots.
6. Cook 1 pound egg noodles according to package directions. Drain.
7. Add the creamy carrot mixture and 1 cup sliced mushrooms to the cooked egg noodles; stir gently to combine.
8. In a 3-quart casserole dish, layer the meat mixture and the noodle mixture alternately, starting and ending with the noodles.
9. Top with 1 1/2 cups shredded sharp cheddar cheese.
10. 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.