Stroganoff Casserole serves 6
12 ounces wide egg noodles -- uncooked
1 pound lean ground beef
1 small onion -- chopped
1 green bell pepper -- chopped
2 celery ribs -- chopped
1/2 cup dry red wine
1 6 ounce can tomato paste
1 4 ounce can sliced mushrooms -- drained
1/2 teaspoon dried oregano
8 ounces sour cream
12 ounces small curd cottage cheese
1 teaspoon garlic salt
8 ounces mozzarella cheese -- shredded
1/2 cup grated parmesan cheese -- divided
Cook noodles according to package directions; drain and keep warm.
Brown ground beef in a large skillet, stirring until it crumbles and
is no longer pink. Drain and return to skillet. Stir in onion, bell
pepper, and celery.
Cook, covered, over medium high heat, stirring occasionally, 15 min
or until veggies are tender. Stir in wine and next 3 ingrecients;
set aside.
Stir together sour cream, cottage cheese, and garlic salt. Add
noodles, tossing to coat.
Spread half of noodle mixture in a lightly greased 13 x 9 baking
pan. Top with half of meat mixture, 1 cup mozzarella, and 1/4 cup
parmesan. Repeat layers with remaining noodle and meat mixtures.
Bake, covered, at 350° for 20 min. Sprinkle with remaining
cheeses,
and bake, uncovered, 10 min.