Instructions

• Preheat oven to 350°F (175°C). Lightly spray a 9×9-inch casserole dish with cooking spray.
• Bring 1½ cups water to a boil in a medium saucepan. Stir in 1½ cups instant white rice, cover, remove from heat, and let sit 5 minutes or until the water is absorbed.
• While the rice rests, heat a large skillet over medium-high heat. Add 1 pound lean ground beef and cook, breaking it up with a spatula, until no pink remains.
• Drain off excess fat from the cooked beef and return the beef to the skillet.
• Add 1/8 teaspoon ground black pepper, 1/2 teaspoon garlic salt, 1 (8-oz) can tomato sauce, and 1 teaspoon Worcestershire sauce to the beef. Stir to combine and simmer about 5 minutes, then remove from heat.
• In a medium bowl, stir together the cooked rice, 1 cup cottage cheese, and 1 cup sour cream until evenly combined.
• Spread the rice/cottage cheese mixture in an even layer in the bottom of the prepared 9×9 casserole dish.
• Spoon the beef and tomato sauce mixture evenly over the rice layer.
• Sprinkle 1 cup shredded cheddar cheese evenly over the top of the casserole.
• Bake in the preheated oven 20–25 minutes, until heated through and the cheese is melted and bubbly. Let rest about 5 minutes before serving.