Using jalapenos, this traditional potato salad is spiced up. This recipe was modified from one named “Cynthia’s Potato Salad” that may be found on a number of other websites. To suit the preferences of my family, I’ve made some changes to the ingredients.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 1 8-inch casserole |
Ingredients
- 1 cup wide egg noodles
- ½ pound ground beef
- 4 ounces bulk Italian sausage
- 1 ½ cups marinara sauce
- ½ cup cottage cheese
- ⅓ cup grated Parmesan cheese, divided
- ¼ teaspoon onion powder
- ¼ teaspoon garlic salt
- ¼ teaspoon Italian seasoning
- ½ cup grated mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, cottage cheese, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan.
- Bake in the preheated oven until cheese is golden brown, about 25 minutes.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 1068 mg |
| Sugars | 9 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was very easy to make and tasted pretty good. I would suggest adding more sauce and cheese to the recipe, but other than that I have no complaints. Will make again for sure.