Ingredients

The following ingredients have 7 Servings
  • 8 ounces uncooked wide egg noodles
  • 8 ounces cream cheese, softened at room temperature
  • 1 cup cottage cheese, at room temperature
  • ½ cup sour cream, at room temperature
  • 3 tablespoons salted butter, melted
  • 1 tablespoon olive oil
  • 1 ½ lbs. ground beef
  • ½ cup diced onion
  • ½ of a medium green bell pepper, seeded and diced
  • 1 (14.5 oz) can diced tomatoes, drained
  • ¾ cup condensed tomato soup, not diluted
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded cheddar or mozzarella cheese
  • Optional garnish: chopped fresh parsley, basil, or other herbs

Instruction

  • Preheat oven to 350°F (180°C). Grease a 9 x 13-inch baking dish; set aside.
  • Cook noodles in a pot of salted boiling water according to package instructions until just barely al dente, about 5-6 minutes. Drain and set aside.
  • Meanwhile, in a large bowl, stir together softened cream cheese, cottage cheese, sour cream, and melted butter. Set aside.
  • In a large skillet, heat olive oil over medium-high heat. When the oil shimmers, add the ground beef, onion, and bell pepper. Cook until the meat is no longer pink and the onion is translucent, about 5-7 minutes. Drain excess fat.
  • Stir in diced tomatoes, tomato soup, and Worcestershire sauce.
  • Place ½ of the cooked noodles in the bottom of the prepared baking dish. Top with ½ of the cream cheese mixture and ½ of the meat mixture. Repeat layers with remaining ingredients. Top with shredded cheese.
  • Bake, uncovered, for 25-30 minutes, or until heated through.
  • Garnish with fresh herbs, if desired, and serve!