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[willowisp]

• 8 oz noodles (I use quinoa/corn spirals; those without allergies can use soup noodles)
  
• 1 lb ground beef
  
• 6 oz tomato paste
  
• 6 oz water (use the tomato paste can once you've gotten the paste out)
  
• 8 oz sour cream (lite or fat free ok)
  
• 12 oz cottage cheese (lite or fat free ok)
  
• 1/2 tsp garlic salt
  
• 1 tsp salt
  
• 1 cup shredded sharp cheddar (lite or fat free not ok)
  

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• Boil the noodles to taste and drain, then dump them into a 9"x13" pan
  
• Brown the ground beef and drain
  
• In a separate container, combine the tomato paste and water until they're evenly mixed
  
• Add the tomato mixture to the beef and simmer for fifteen minutes
  
• Meanwhile, stir together the sour cream, cottage cheese, salt and garlic salt
  
• When the fifteen minutes are up, add the dairy mixture to the beef mixture and stir until they're evenly combined
  
• Pour the whole mess over the noodles and stir until they're combined
  
• Bake for 25 minutes at 350 degrees F
  
• Sprinkle the cheese over the rest and bake for five minutes more, or until cheese is melted/browned
  

This recipe doubles and triples well (I needed the largest disposable roasting pan for the triple batch) and reheats wonderfully. As with many tomato-based dishes, it tastes better the next day.

Comments

[turnberryknkn.livejournal.com]

(smile) Hope someday to have a chance to try some of this myself. :-)