Stroganoff Casserole

Make this one but don't bake it 'til you are ready to eat....just freeze and then take it out and bake it. If you bake it frozen it will need more time though...but it is good.

12 oz wide egg noodles -- cooked and drained
1 lb lean ground beef (used ground turkey)
1 small onion -- chopped
1 bell pepper -- chopped
2 ribs celery -- chopped
1/2 cup dry red wine
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms -- drained (left these out)
1/2 tsp oregano
1 (8 oz) carton sour cream
1 (12 oz) container small curd cottage cheese (didn't have - used more 8 oz more sour cream)
1 tsp garlic salt\
2 cups (8 oz) shredded mozzarella cheese
1/2 cup Parmesan cheese -- divided

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Brown beef, drain and return to skillet. Stir in onion, bell pepper, and celery. Cook covered, over med-high heat, stirring occasionally, 15 min or till veggies are tender. Stir in wine and next 3 ingredients.; set aside. Stir together sour cream, cottage cheese, and garlic salt. Add noodles, tossing to coat.

Spread half the noodles in a lightly greased 13x9" baking dish. Top with half the meat mixture, 1 cup mozzarella, and 1/4 cup Parmesan. Repeat with remaining noodles and meat. Bake, covered, at 350 for 20 min. Sprinkle with remaining cheeses, and bake, uncovered, 10 min