The weather here in Southwest Michigan has been amazing. The past two days it has been 70 degrees! For the first week in November that is almost unheard of. Last Halloween we had snow so we are outside taking advantage of every moment in the sun we could get. So, dinner is later than usual but we are so happy to get outside in the sunshine.
It’s funny that my daughter now prefers Quorn to ground beef now. I think because it isn’t that greasy and it absorbs the flavors of the spices and items you add to it she tends not to notice any distinct flavor from it just the texture. In a previous post I mentioned about Quorn. In case you missed it this is directly from the manufacturer’s website –
” Quorn products’ main ingredient is Mycoprotein – a nutritionally healthy protein source that is naturally low in saturated fat and high in fiber. Quorn products have the taste, appearance, and texture of meat….Mycoprotein which is a nutritionally healthy protein source from the fungi family like a truffle or morel. Mycoprotein is made naturally through fermentation in a similar way to the fermentation of yeast in bread. Unlike other meat alternatives, there’s no strong aftertaste, and Quorn products are great at absorbing the flavors used in cooking.”
This recipe is great because the whole dish comes together in less than 15-20 minutes and can be in the oven quickly on a night you have to be out the door soon or you can make it ahead of time and let it rest in the refrigerator while you are out and pop it in the oven when you get home.
- 10 oz. egg noodles, boiled according to package directions
- 1 (12 oz) package of Quorn crumbles (or 1 lb. ground beef)
- 1 TBSP olive oil
- 1 (6 oz) can tomato paste
- 1 cup vegetable stock
- 3/4 cup sour cream
- 1 1/2 cups cottage cheese
- 1 onion, finely diced
- 1 tsp. garlic powder
- 8 oz. sharp cheddar cheese, shredded
- salt and pepper to taste
- Preheat oven to 350 degrees. Spray a 9 x 13 casserole dish with non-stick spray.
- Mix the sour cream, cream cheese and a bit of salt and pepper in a large bowl. Once egg noodles are cooked rinse in cold water. Mix the noodles into the sour cream mixture until well coated.
- Add olive oil to a medium skillet over medium heat. Once olive oil moves freely around pan add Quorn and onions to skillet. Stir breaking Quorn into small pieces and slightly browning onions. Once onions begin to brown add tomato paste, vegetable stock and garlic powder to the Quorn. Stir until well combined and mixture is heated through. Taste and adjust spices in mixture. Add a bit of salt, pepper or more garlic if desired.
- Spread 1/2 of noodles in the bottom of the casserole dish. Top with 1/2 of meat sauce and then 1/2 of cheese. Repeat layers ending with cheese on top.
- Place in oven for 20-25 minutes until casserole is bubbly and cheese is starting to brown around edges.
- Remove from oven and allow to rest 3-5 minutes before serving.
*** I am not affiliated with Quorn or any of its companies. I purchased this product and reviewed it on my own and all thoughts and ideas in this blog are my own person views. I have not been compensated by Quorn in any way.