Bird's Creamy Egg Noodle and Beef Casserole

From: SrtaMaestra

On Aug 25, 2008

I just finished making this for please review my recipe and have tasted it, and it is amazing! I love the blend of cream cheese, cottage cheese and sour cream! I have to admit, I made a lot of adjustments to match my supplies: I used whole wheat rotini pasta because the bag of egg noodles I was sure was in the cupboard was not there! I started off with ground round that I had previously browned with onion and frozen, so I thawed in the microwave and added the italian seasoning. We always use reduced fat cream cheese and cottage cheese, and fat free sour cream, so that's what I used. I left out the butter. I baked covered for the first 2/3 of the baking time. Lastly, I had some lovely fresh mushrooms from farmer's market a couple of days ago that we're just not using up fast enough on our salads, so I sliced those and threw them on top the last 15 minutes of the baking time. I didn't want them to juice and make the whole casserole runny, so I avoided stirring them into the whole mix, but the casserole is not overly moist or runny, so I think it would have been okay. I hope you don't mind that I 'messed with' your recipe so much! I do appreciate the creamy texture of this dish--Yummy! I'll probably serve leftovers with a ladle of jarred marinara or alfredo sauce on top to help keep the noodles moist in the reheating process.

From: Nasseh

On Jul 31, 2008

I made this recipe using shell pasta, light sour cream & light ricotta (in place of the cottage cheese). I also left out the butter but added 1 tbsp of cream. It was very good but I think I would have like it better without the hamburger.

From: *Parsley*

On Mar 12, 2008

Cheesey, creamy and yummy! I made this as written, but just added chopped onions to the beef as I browned it. I used reduced-fat sour cream and cream cheese with wonderful results. This would be great for potlucks because it's pretty much sure to please everyone. Thanx for sharing this great recipe!

From: Lainey6605

On Oct 25, 2007

This is a yummy casserole. It's almost like lasagna but a lot easier to make. It is creamy, rich and the flavors blend together so well. I was afraid the cream cheese would be too overpowering, but it wasn't at all. It just added to the creaminess. However, I did only use 8 ounces of cream cheese because that's all I had on hand. My family enjoyed this meal, especially my 13 -year-old son! I admit I only had a very small amount because it's so high in fat and I'm trying to watch that. I could probably make a low-fat version, but I'm not real crazy about the taste of fat-free sour cream and cream cheese in recipes. Thanks for sharing this wonderful recipe!