Ingredients

• 6 ounces uncooked no-yolk egg noodles
• 1 pound lean ground sirloin
• 8 ounce package fresh mushrooms
• 1/3 cup onion, chopped
• 2 garlic cloves, minced
• 2 (8 ounce) cans no salt added tomato sauce
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 (12 ounce) carton 1% low fat cottage cheese
• 1 (8 ounce) carton fat free sour cream
• 1/3 cup green onions, chopped
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon poppy seeds
• 3/4 cup (3 ounces) reduced fat sharp cheddar cheese, shredded and divided
• Cooking spray

Instructions

1. Cook noodles according to package directions, omitting salt and fat. Drain and set aside.
2. Cook ground sirloin and next 3 ingredients in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain in a colander. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet. Add tomato sauce, pepper, and salt.
3. Combine cottage cheese and next 4 ingredients in a large bowl. Stir in meat mixture, noodles, and 1/3 cup cheddar cheese.
4. Spoon noodle mixture in to an 11x7 inch casserole dish coated with cooking spray. Cover and chill casserole 8 hours.
5. Preheat oven to 350 degrees.
6. Remove casserole from refrigerator; let stand at room temperature 30 minutes. Bake, covered, at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake, uncovered, an additional 5 minutes.

Notes

https://www.mommysroadtohealth.com/ground-beef-and-noodle-bake/