Hamburger Noodle Creamy Casserole

  • Prep Time
    45 Minutes

  • Cook Time
    50 Minutes

  • Servings


  • 2 bunches scallions, trimmed
  • 1/2 pound 90% lean ground beef
  • 1 1/2 teaspoons canola oil
  • 1/2 cup quinoa
  • 3 cloves garlic, minced
  • 2 8-ounce cans tomato sauce
  • 1/2 cup water
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 6 ounces no-yolk whole-wheat egg noodles
  • 1 cup Hiland Dairy Cottage Cheese
  • 1 cup Hiland Dairy Sour Cream
  • 1/4 cup Hiland Dairy Shredded Cheddar Cheese


  • Preheat oven to 350°F.
  • Coat a 2-quart, or 8x8 baking dish with cooking spray.
  • Put large pot of water on to boil.
  • Separate white and green parts of scallions; slice thinly and reserve separately.
  • Brown ground beef in a large skillet, add oil and reduce heat to medium-low.
  • Add quinoa, garlic and reserved white scallions.
  • Cook while stirring, until the scallions soften, 5-7 minutes.
  • Add tomato sauce, water and cooked beef; bring to a simmer.
  • Cover and simmer 15-20 minutes until the quinoa is tender and the sauce is thickened. Season with half of salt and pepper.
  • Meanwhile, cook noodles until just tender, 6-8 minutes or according to package directions; drain and rinse with cold water.
  • Puree cottage cheese in food processor until smooth.
  • Transfer to a medium bowl; fold in sour cream and the ¾ of the reserved green scallions.
  • Season with remaining salt and pepper.
  • Spread half of the noodles in the prepared baking dish.
  • Top with half the cottage cheese mixture and half of the meat sauce.
  • Repeat with remaining noodles, cottage cheese mixture and meat sauce.
  • Sprinkle cheddar cheese on top.
  • Bake until bubbly, 30-40 minutes.
  • Top with remaining green scallions and let stand 10 minutes before serving.