Cheesy Casserole Recipe

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The comforting flavors of old-time country foods make this a favorite with my family.—Mary Elizabeth Golding, Colorado Springs, Colorado
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1 pound ground beef
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 cup (8 ounces) sour cream
  • 6 to 8 green onions with tops, sliced
  • 8 ounces medium noodles, cooked and drained
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 347 calories, 16 g fat (10 g saturated fat), 92 mg cholesterol, 763 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g protein.

Directions

  1. In a skillet, brown beef; drain. Add soup, salt and pepper; simmer for 5 minutes. Remove from the heat.
  2. In a large bowl, combine cottage cheese, sour cream, green onions and noodles. Layer noodle mixture alternately with meat sauce in a greased 2-qt. baking dish.
  3. Cover and bake at 350° for 25 minutes. Sprinkle with cheese; return to oven for 5-10 minutes or until cheese is melted. Yield: 6-8 servings.
Originally published as Cheesy Casserole in Country Ground Beef 1993, p50

Nutritional Facts

1 serving (1 each) equals 347 calories, 16 g fat (10 g saturated fat), 92 mg cholesterol, 763 mg sodium, 26 g carbohydrate, 2 g fiber, 21 g protein.

Reviews for Cheesy Casserole

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Oct. 7, 2014

"Quick and easy to fix and tasty on top."

MY REVIEW
Reviewed Oct. 1, 2011

"Very good casserole, enjoyed by both my husband and myself."

MY REVIEW
Reviewed Jul. 23, 2010

"Easy, delicious, and very little time and effort involved."

MY REVIEW
Reviewed Jan. 8, 2010

"I changed the beef to ground pork but otherwise made it the same. My husband LOVES IT! I have to make 2 now, 1 for him & 1 for dinner"

MY REVIEW
Reviewed May. 6, 2009

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