This budget-friendly simple Beef Noodle Casserole will please the whole family at dinner time, or can be frozen in separate portions to eat at a later date.
2 bunches spring onions, trimmed
225g lean ground beef
1 & 1/2 teaspoons canola oil
1/2 cup bulgur wheat
2 cloves garlic – minced
400g canned tomato sauce
1/2 cup water
1/4 teaspoon salt, divided
freshly ground pepper, to taste
200g egg noodles
1 cup low-fat cottage cheese
1 cup reduced-fat sour cream
1/4 cup shredded extra-sharp Cheddar cheese
Preheat oven to 180’c.
Coat a baking dish with cooking spray. Place a large pot of water on to boil.
Separate the white and green parts of spring onions and then thinly slice them (do not combine).
Cook the beef in a large pan over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, for three to five minutes. Transfer to a plate lined with paper towels.
Wipe out the pan, add oil and reduce heat to medium-low. Add bulgur, garlic and the white spring onion pieces. Cook, stirring for five to seven minutes. Add tomato sauce, water and the beef; bring to a simmer. Cover and simmer for 15 to 20 minutes. Season with 1/8 teaspoon salt and pepper.
Meanwhile, cook noodles until just tender, six to eight minutes or according to package directions. Drain and rinse under cold water.
Puree cottage cheese in a food processor until smooth. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the remaining 1/8 teaspoon salt and pepper.
Spread half the noodles in the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.
Bake the casserole until bubbly, 30 to 40 minutes. Let stand for 10 minutes before serving.