Mimi's 3 Cheese Casserole

As a child in the 70’s, this was prepared often by My mother. Even in her final years, she had me make several to put in her freezer so she could enjoy this casserole. When I make this, it transports me back to my childhood and the memories of times in the kitchen with my mother. This was the first recipe I learned to make on my own.
Submitted by: Susan Driskill Daley

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• Garlic to taste (I use a tsp minced garlic but you can use ¼ tsp garlic powder)
• Salt (omit if using garlic salt)
• Pepper
• 1- 8oz can tomato sauce
• 1- 8 oz block cream cheese (room temp so it Melts quicker)
• 1- 8 - 12 oz container of cottage cheese
• 1- 12-16 oz bag egg noodles, cooked and drained
• 1- 12-16 oz. Bag grated cheddar cheese

Directions:

1. Preheat oven to 350°
2. Pan fry ground beef with onions, garlic, salt and pepper… drain.
3. Cook egg noodles according to package directions, drain.
4. ADD: Cream cheese to hot meat mixture and stir until mixed well and cheese melted.
5. ADD: tomato sauce, cottage cheese, ½ cheddar cheese and cooked egg noodles to mixture, stirring to mix well.
6. Pour into casserole dish… top with remaining cheddar cheese, cover with foil.
7. Bake at 350° for about 30 minutes, until bubbly and cheese melted.

Hints: taste between adding to be sure salt is good… I tend to under salt and this ensures that the taste is “on point”.
This dishes freezes well… just once casserole mixed, you can place in dish/dishes, top with cheese, cover with foil and freeze. You can bake from frozen just double baking time.