Hubby loves casseroles for lunches since they are quick and easy to heat up a serving. I hate doing messy pasta dishes, but this one makes less of a mess by using egg noodles. I didn’t think it would be all that special, but once the pasta sauce cooked down with the meat the flavors came out and it tasted really good. He also hate cottage cheese, but I didn’t tell him it’s in there. This dish also freezes well if you want to make it for someone or ahead of time.
(Adapted from Deep South Dish)
2 ounces cream cheese, softened at room temperature
1 cup small curd cottage cheese
1 cup sour cream
1/3 cup sliced green onions
1 (12 ounce) package egg noodles
1 pound ground chuck
1 (24 ounce) can pasta sauce
1 tablespoon Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/2 teaspoon Creole or Cajun seasoning, or to taste, optional
1 cup shredded cheddar
1 cup shredded mozzarella
Preheat oven to 350 degrees F. Lightly butter a 2-1/2 quart baking dish.
Cream together cream cheese, cottage cheese and sour cream until well blended.
Stir in the green onion and set aside. Prepare egg noodles to shortest time according to package directions, drain and stir sour cream and cheese mixture into noodles while warm.
Meanwhile, brown ground beef, draining off excess fat.
Stir in the pasta sauce, Worcestershire, hot sauce, Italian seasoning, basil, garlic powder, salt, pepper and Cajun seasoning and let simmer on low for about 20 minutes.
Add half of the noodle mixture to the bottom of the prepared casserole dish.
Top with half of the meat mixture and half of the cheddar and mozzarella. Repeat layers.
Bake uncovered at 350 degrees F for 35 to 40 minutes, or until bubbly and heated through in the middle.