Sour Cream Lasagna Casserole
Cook
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Lasagna
| 1 lb ground beef |
| 2 8 ounce cans tomato sauce |
| 1 tsp salt |
| 1/8 tsp pepper |
| 1/2 tsp garlic powder or garlic juice |
| 1/2 tsp basil |
| 1/2 tsp oregano |
| 1 8 ounce package wide egg noodles |
| 1 cup cottage cheese |
| 1 cup sour cream |
| 6 green onions, chopped |
| 1 cup cheddar cheese, grated |
Sour Cream Lasagna Casserole Directions
- Brown ground feef; drain off fat.
- Add tomato sauce and seasonings.
- Simmer.
- Meanwhile, boil until al dente entire package of wide egg noodles in salted water.
- Drain and add the cottage cheese, sour cream, and green onions.
- In a grease 2 quart casserole dish, alternate layers of the noodles and the meat sauce, starting with the noodles. (about 3 layers each)
- Top with grated cheddar cheese
- Bake at 350° for 20 - 25 minutes.
Nutrition facts
Per Serving
| Kcal: | 502 kcal |
| Fibers (g): | 2.9g |
| Sodium (mg): | 1134mg |
| Carbs: | 36.6g |
| Sugar (g): | 4.6g |
| Fat: | 21.6g |
| Saturated fat (g): | 11.7g |
| Cholesterol: | 139mg |
| Proteins: | 40.7g |
