Try this Dairyland Hamburger Casserole recipe.
- Carbohydrate 20.7130033333058 g
- Cholesterol 196.6398853125 mg
- Fat 61.095734453125 g
- Fiber 0.876707030544058 g
- Protein 36.20333672325 g
- Saturated Fat 25.8891089905125 g
- Serving Size 1 1 Serving (330g)
- Sodium 651.468752231945 mg
- Sugar 19.8362963027617 g
- Trans Fat 13.062368504 g
- Calories 782 calories
Step-by-step
- Cook noodles; drain.
- Brown beef in margarine.
- Add the tomato sauce and Worcestershire.
- Combine softened cream cheese with the cottage cheese and sour cream.
- Add onions and green pepper.
- Butter a casserole dish and spread 1/2 of the noodles on the bottom; cover with the cheese mixture.
- Add remaining noodles.
- Pour the melted butter over.
- Add the tomato-beef mixture.
- Cook in 350 degree oven until heated through.
Ground beef carries the structural weight of this dish, providing the savory protein base that anchors a dense matrix of pasta and dairy. Achieving the proper texture requires careful attention to moisture management, preventing the heavy combination of cream cheese, cottage cheese, and sour cream from turning watery as the dish bakes.
- Undercook the 8-oz package of wide noodles by two minutes in boiling water; the pasta will finish absorbing moisture from the tomato sauce and dairy layers in the oven without turning mushy.
- Soften the cream cheese completely to room temperature before mixing it with the cottage cheese and sour cream, ensuring an even, lump-free cheese layer that spreads cleanly over the pasta.
- Drain the browned ground beef thoroughly in a colander before stirring in the tomato sauce and Worcestershire sauce to eliminate excess rendered fat that can pool on top of the casserole during baking.
- Bake the assembled dish uncovered in a 350-degree oven for approximately 35 to 40 minutes, watching for the edges to bubble vigorously and the top to develop a light golden hue.
Assemblies like this one hold up well when prepared in advance and stored covered in the refrigerator for up to 24 hours before baking. Freezing is less reliable due to the high dairy content, which tends to separate and yield a grainy texture upon thawing.
