| Stroganoff Casserole Make this one but don't bake it 'til you are ready to eat....just freeze and then take it out and bake it. If you bake it frozen it will need more time though...but it is good. 12 oz wide egg noodles -- cooked and drained 1 lb lean ground beef 1 small onion -- chopped 1 bell pepper -- chopped 2 ribs celery -- chopped 1/2 cup dry red wine 1 (6 oz) can tomato paste 1 (4 oz) can sliced mushrooms -- drained 1/2 tsp oregano 1 (8 oz) carton sour cream 1 (12 oz) container small curd cottage cheese 1 tsp garlic salt 2 cups (8 oz) shredded mozzarella cheese 1/2 cup Parmesan cheese -- divided --- Brown beef, drain and return to skillet. Stir in onion, bell pepper, and celery. Cook covered, over med-high heat, stirring occasionally, 15 min or till veggies are tender. Stir in wine and next 3 ingredients.; set aside. Stir together sour cream, cottage cheese, and garlic salt. Add noodles, tossing to coat. --- Spread half the noodles in a lightly greased 13x9" baking dish. Top with half the meat mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat with remaining noodles and meat. Bake, covered, at 350 for 20 min. Sprinkle with remaining cheeses, and bake, uncovered, 10 min. --- Melt butter in bottom of 9 x 13 glass dish cover with croutons in a single layer. Sprinkle with cheese and then ham. Beat egg, add salt, pepper, mustard, onion salt and milk, mix well. Pour egg mixture over dish contents cover and refrigerate 12-24 hours. Remove cover and bake 45 min at 350 degree. Let set 10 min before serving = 10-12 To freeze: prepare as directed but freeze before the soaking time.. it will soak as it defrosts. Then bake as directed. Note: This is HUGE you might be better off to make 2 square 8x8 pans and then it will fit in a gallon zip bag once frozen!! |