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Preheat oven to 350 levels F. Coat a 2-quart baking dish with cooking spray. Place a massive pot of water on to boil.
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Separate white and green components of scallions; thinly prick and reserve individually.
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Cook dinner beef in a massive skillet over medium-excessive heat, breaking apart clumps with a wooden spoon, unless no longer purple, 3 to 5 minutes. Transfer to a plate lined with paper towels.
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Wipe out the pan, add oil and decrease heat to medium-low. Add bulgur, garlic and the reserved scallion whites. Cook dinner, stirring, unless the scallions soften, 5 to 7 minutes. Add tomato sauce, water and the meat; deliver to a simmer. Quilt and simmer gently unless the bulgur is relaxed and the sauce is thickened, 15 to twenty minutes. Season with 1/8 teaspoon salt and pepper.
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Meanwhile, cook noodles unless appropriate relaxed, 6 to 8 minutes or in line with package instructions. Drain and rinse under frigid water.
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Puree cottage cheese in a meals processor unless subtle. Transfer to a medium bowl; fold in sour cream and the reserved scallion greens. Season with the final 1/8 teaspoon salt and pepper.
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Spread half the noodles within the willing pan. Prime with half the cottage cheese mixture and half the meat sauce. Repeat with the final noodles, cottage cheese and sauce. Sprinkle Cheddar over the quit.
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Bake the casserole unless bubbly, 30 to 40 minutes. Let stand for 10 minutes earlier than serving.
Tips
Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. It merely wants a transient soak in scorching water for most uses. Sign for it within the natural-foods section of sizable supermarkets, discontinuance to other grains, or online at kalustyans.com, buylebanese.com.
