Hamburger Sour Cream Casserole (Eating Well)

Serves 6

2 bunches scallions, trimmed

1/2# lean ground beef/turkey1/2 t canola

1/2 c bulgur

2 cloves garlic, minced

16 oz tomato sauce

1/2 c water

s/p

6 oz no-yolk noodles

1 c 1% cottage cheese

1 c reduced fat sour cream

1/4 c grated extra sharp cheddar

350 oven, Oil 9x13 baking dish. Boil salted water.

Separate sliced green from white onions.

In large skillet, cook meat over med0high, breaking up until not pink. Transfer to plate. Add oil to skillet and heat on med-low. Add bulgur, garlic and scallion whites. Cook stirring until vegs soften 5-7 mins. Add tomato sauce, water and meat. Simmer. Cover and simmer until bulgur is tender and sauce thick, 15-20 mins. Season with s/p.

Cook noodles until al dente, 6-10 mins. Drain and rinse under cold water. Set aside.

Process cottage cheese until smooth. Trf to large bolw, fold in sour cream and reserved scallion greens. Season with s/p. Layer half noodles in bottom of pan, top with half cottage chees and half meat sauce. Repeat. Cover top with cheddar. Bake 30-40 mins until bubbly. Let stand 10 mins before serving.