HOME EC: Beef Noodle Bake

I have made a goal this school year to rotate between the two kids and have each of them help me with preparing our evening meals. My daughter, EL, was the first to help out this year. We made a simple, economical casserole that the whole family enjoyed. It is a great make-ahead meal that can be made a day before, then popped into the oven when you are ready...

BEEF NOODLE BAKE

16 oz. Egg Noodles

1 lb. Lean Ground Beef

1/2 tsp. Minced, dried onions

4 1/2 cups Pasta Sauce

1/2 tsp. Garlic Salt

2 cups Cottage Cheese

1 8-oz. pkg. Lite Cream Cheese, softened

Directions:  Boil noodles according to package directions. Meanwhile, brown the ground beef and onion together. Drain any fat. Stir in pasta sauce and garlic salt. Let simmer while you mix up the cheeses. Soften the cream cheese in microwave for about 30 seconds. Stir in the cottage cheese until blended.

In a greased, 9x13 casserole dish, layer half the noodles, half the cheese mixture, and half the meat sauce. Then, repeat.

Cover and refrigerate up to 24 hours. Uncover and bake at 350 F for about 45 minutes, until heated through.

Here are all the main ingredients, except for the ground beef. The recipe calls for 4 1/2 cups of pasta sauce. You can make your own, or use purchase in a jar. I used a 23 oz. jar of Ragu, and a 14 oz. jar of pizza sauce, because that is what I had on hand.

The ground beef is cooking, and the noodles are boiling.

EL mixed up the cheeses while I cooked the ground beef.

The final, layered casserole, ready for the oven.