Ingredients
Method
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
Add the diced onion and minced garlic to the skillet, sautéing for about 3-4 minutes until the onion becomes translucent.
Stir in the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer and let it cook for about 5 minutes.
Mix in the cooked egg noodles and frozen mixed vegetables, ensuring everything is well combined.
In a large mixing bowl, combine the cottage cheese with 1 cup of the shredded cheddar cheese, mixing well.
Layer half of the noodle mixture into a greased 9x13 inch baking dish. Spread the cottage cheese and cheddar mixture over the noodles, then top with the remaining noodle mixture.
Sprinkle the top evenly with the remaining cup of shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh parsley.
Prep Time: 15 mins | Total Time: 1 hr | Servings: 6-8