BeefBeefMain dishRecipes

Beef Noodle Caserole

Beef Noodle Caserole

Author Sally Cevasco


  • 12 oz egg noodles
  • 1 lb ground beef (I use grass fed organic)
  • 1 TBS Olive Oil
  • 1 tsp Pink Himalayan Salt
  • 2 or 3 cloves fresh garlic
  • 1 cup cottage cheese
  • 1 cup chopped onion
  • 2 cups sharp cheddar cheese
  • 2 cups tomato sauce or tomato puree
  • 1 cup sour cream
  • 1 tsp dried oregano (you can use fresh if you have it but just add it later toward the end)
  • 1 tsp dried basil (you can use fresh if you have it but just add it later toward the end)


  1. The noodles according to instructions

  2. onion in olive oil until lucid

  3. dried oregano and basil with freshly ground pepper and salt and cook for just a few seconds

  4. add garlic (either crushed with a garlic press or chopped very fine) but be careful not to burn. low heat is the ticket.

  5. Sauce or puree and just simmer on low for a few minutes

  6. the noodles with the sour cream and cottage cheese, mix well

  7. one layer of the noodle mixture in the bottom of a casserole dish

  8. One layer of the beef mixture

  9. 1 cup cheddar cheese

  10. layer of the noodle mixture

  11. Top with remaining Cheddar cheese.

  12. Bake at 350° for 20 minutes

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