School Day Lasagna Casserole


  • 1 lb                         ground beef

  • 1/2 c                      onions, diced

  • salt and pepper to taste

  • ½  t                         garlic powder

  • 2 ½  T                     Shirley J Pizza and Pasta Seasoning Mix

  • 2 c                          water

  • ½  c                        Shirley J Original Cream Soup and Sauce Mix

  • 1-6oz can              mushrooms pieces and stems, drained

  • 1-14.5 oz can         crushed tomatoes in puree (crushed tomatoes or tomato puree are fine as well)

  • 1 lb (dry)                 medium wide egg noodles, cooked

  • 3 c                          cottage cheese, drained

  • 8 oz                        mozzarella cheese, grated

  • 3 T                          Parmesan cheese, grated


Cook noodles al dente, careful not to overcook. Rinse noodles thoroughly in cold water, drain well, and set aside to continue draining while preparing meat mixture.  In a large stock pot, brown and crumble ground beef, drain. To cooked and drained ground beef add salt and pepper, onions, garlic powder, and Pizza Pasta Seasoning. Cook on medium heat until onions are soft and translucent. Add water combined with  Soup and Sauce Mix, stir well with wire whisk, and cook until mixture boils. Reduce heat to simmer, add tomatoes and mushrooms, and simmer for 10-15 minutes. Carefully blend cooked noodles with meat mixture. Stir just until blended. Pour mixture into casserole dish. Place cottage cheese evenly over noodle mixture, and smooth. Place grated Mozzarella cheese on top of cottage cheese; top with Parmesan cheese. Bake in 350 degree oven for 30-45 minutes, or until hot and bubbly. Let casserole rest for 15 minutes before serving.


This casserole works very well when prepared in advance, refrigerated  and cooked before serving.