6 ounces egg noodles -- , uncooked
1 package extra lean ground beef
1 cup sliced mushrooms
2 cloves garlic -- minced
15 ounce tomato sauce
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
12 ounces lowfat cottage cheese
8 ounces fat-free sour cream
2 tablespoons grated Parmesan cheese

Cook noodles according to package directions omitting salt and fat. Drain
and set aside.
Cook ground round and next 2 ingredients in a large nonstick skillet over
medium heat until browned, stirring to crumble. Drain in a colander. Wipe
drippings from skillet with a paper towel. Return meat mixture to skillet.
Add tomato sauce, pepper, and salt.
Combine cottage cheese and next 2 ingredients in a large bowl. Stir in meat
mixture and noodles
Spoon noodle mixture into a 2-quart casserole coated with cooking spray.
Cover and chill casserole 8 hours.
Preheat oven to 350 degrees F.
Remove casserole from refrigerator; let stand at room temperature 30
minutes. Bake, covered, at 350 degrees for 20 minutes.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ICEDRAGONEZZ.

 

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