SCHOOL DAYS LASAGNA CASSEROLE
- 1 lb ground beef
- ½ c onions, diced
- ½ t garlic powder
- 2 ½ Tbsp Shirley J Pizza and Pasta Seasoning Mix
- ½ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
- 2 c water
- 1-6 oz can mushrooms pieces and stems, drained
- 1-14.5 oz can crushed tomatoes in puree (crushed tomatoes or tomato puree are fine as well)
- 1 lb (dry) medium wide egg noodles
- 3 c cottage cheese, drained
- 8 oz mozzarella cheese, grated
- 3 Tbsp parmesan cheese, grated
- Salt and pepper to taste
Cook noodles to al dente state, careful not to overcook. Rinse noodles thoroughly in cold water, drain well, and set aside to continue draining while preparing meat mixture. In a large stock pot, brown and crumble ground beef, drain. Add salt and pepper, onions, garlic powder, and Shirley J Pizza and Pasta Seasoning Mix to ground beef. Cook on medium heat until onions are soft and translucent. Add water combined with Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss), stir well with wire whisk, and cook until mixture boils. Reduce heat to simmer, add tomatoes and mushrooms, and simmer for 10-15 minutes. Carefully blend cooked noodles with meat mixture. Stir just until blended. Pour mixture into casserole dish. Place cottage cheese evenly over noodle mixture, and smooth. Place grated Mozzarella cheese on top of cottage cheese; top with Parmesan cheese. Bake in 350-degree oven for 30-45 minutes, or until hot and bubbly. Let casserole rest for 15 minutes before serving.
