Layered Cheese and Beef Casserole

Layered Cheese and Beef Casserole
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 350.6
  • Total Fat: 16.9 g
  • Cholesterol: 90.4 mg
  • Sodium: 941.7 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 24.9 g

View full nutritional breakdown of Layered Cheese and Beef Casserole calories by ingredient
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Adapted from a favorite Pillsbury Recipe Adapted from a favorite Pillsbury Recipe
Number of Servings: 8


    8 oz Reggano Wide Egg Noodles
    453 gram(s) 93% Lean Ground Beef Raw (Aldi)
    31 gram(s) Great Value Frozen Chopped Onions
    454 gram(s) Happy Harvest Tomato Sauce
    1 tsp Stonemill Essentials Iodized Table Salt
    .5 tsp Garlic powder
    .25 tsp Pepper, black
    .33 tbsp Onion - Dried, Minced, McCormick (by POPEYETHETURTLE)
    226 gram(s) Friendly Farms Lowfat Cottage Cheese
    8 oz Happy Farms Cream Cheese
    84 grams Green Peppers (bell peppers)
    60 gram(s) Reggano Parmesan Cheese


Prepare recipe as directed above; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350F. for 1 hour 20 minutes. Uncover; bake an additional 5 minutes or until mixture is thoroughly heated.


Cook noodles to desired doneness as directed on package. Drain.
Meanwhile, in medium skillet, brown ground beef and onion over medium-high heat until beef is thoroughly cooked. Drain. Add tomato sauce, salt, garlic powder and pepper; mix well. Reduce heat; simmer 15 minutes.
Heat oven to 350F. In medium bowl, combine cottage cheese, cream cheese, 1/4 cup green onions, bell pepper and 1/2 cup Parmesan cheese; mix well.
In ungreased 13x9-inch (3-quart) baking dish, layer 1/2 each of cooked noodles, beef sauce and cheese mixture; repeat layers. Sprinkle additional Parmesan cheese over top if desired.
Bake at 350F. for 30 to 35 minutes or until thoroughly heated.

Serving Size:1/8 Pan

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Member Ratings For This Recipe

  • Lots of brand names that I did not use. Got other brands or fresh. I like cooking with fresh. - 2/15/20

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