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Hamburger Noodle Creamy Casserole

45MIN
50MIN
6

Directions

1
Preheat oven to 350°F.


2
Coat a 2-quart, or 8x8 baking dish with cooking spray.


3
Put large pot of water on to boil.


4
Separate white and green parts of scallions; slice thinly and reserve separately.


5
Brown ground beef in a large skillet, add oil and reduce heat to medium-low.


6
Add quinoa, garlic and reserved white scallions.


7
Cook while stirring, until the scallions soften, 5-7 minutes.


8
Add tomato sauce, water and cooked beef; bring to a simmer.


9
Cover and simmer 15-20 minutes until the quinoa is tender and the sauce is thickened. Season with half of salt and pepper.


10
Meanwhile, cook noodles until just tender, 6-8 minutes or according to package directions; drain and rinse with cold water.


11
Puree cottage cheese in food processor until smooth.


12
Transfer to a medium bowl; fold in sour cream and the ¾ of the reserved green scallions.


13
Season with remaining salt and pepper.


14
Spread half of the noodles in the prepared baking dish.


15
Top with half the cottage cheese mixture and half of the meat sauce.


16
Repeat with remaining noodles, cottage cheese mixture and meat sauce.


17
Sprinkle cheddar cheese on top.


18
Bake until bubbly, 30-40 minutes.


19
Top with remaining green scallions and let stand 10 minutes before serving.


  • 2 bunches scallions, trimmed
  • 1/2 pound 90% lean ground beef
  • 1 1/2 teaspoons canola oil
  • 1/2 cup quinoa
  • 3 cloves garlic, minced
  • 2 8-ounce cans tomato sauce
  • 1/2 cup water
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 6 ounces no-yolk whole-wheat egg noodles
  • 1 cup Hiland Dairy Cottage Cheese
  • 1 cup Hiland Dairy Sour Cream
  • 1/4 cup Hiland Dairy Shredded Cheddar Cheese
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Nutritional Facts Coming soon.


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