Your family will love this hearty and satisfying all-in-one beef noodle dinner! Mine sure did!
3 cups uncooked wide egg noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter
1-1/2 pounds lean ground beef
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 teaspoon garlic powder
1 cup cottage cheese
1/2 cup sour cream
2 (10.5 ounces each) cans cream of mushroom soup
1 (4 ounce) can diced green chilies, undrained
1 (6.5 ounce) can mushroom stems and pieces, drained
1-1/2 cups shredded cheddar cheese
2 tablespoons butter, melted
1/2 cup plain dry bread crumbs
1. Cook the noodles according to the package directions; drain. Transfer to a 13 x 9-inch baking dish sprayed with cooking spray. In a medium size skillet, sauté the onion and celery in butter until crisp tender, about 4 minutes; stir into the cooked noodles.
2. Cook the ground beef, salt, pepper and garlic powder in the same skillet until the meat is no longer pink; drain and add to the noodle mixture.
3. In a large bowl, combine the cottage cheese, sour cream, soup, chilies, mushrooms and cheddar cheese; stir into the ground beef mixture. In a small bowl, combine the melted butter and bread crumbs; sprinkle over the top.
4. Bake, uncovered, at 350 degrees F. for 20 minutes or until hot and bubbly. Makes 8 servings.