| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
European |
|
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Wide egg noodles |
| 1 |
c |
Cottage cheese |
| 2 |
tb |
Butter |
| 7 |
oz |
Cream cheese–softened |
| 1 1/2 |
lb |
Ground chuck |
| 3 |
cn |
(8-ounce) tomato sauce |
| 1/4 |
c |
Sour cream |
| 3/4 |
c |
Condensed beef bouillon |
| 1/2 |
c |
Green onions; very finely sliced |
| 1/2 |
ts |
Crumbled dried oregano |
| 1 |
tb |
Minced green pepper |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
1. Early in the day, cook the noodles as package directs; drain. Meanwhile,
melt butter in a skillet and saut. the meat, mashing it with the back of a
spoon, until browned. Stir in the tomato sauce, beef bouillon, oregano and
black pepper. Remove from heat.
2. In a mixing bowl, combine cottage cheese, cream cheese, sour cream,
green onions and green pepper
3. In a buttered 3-quart casserole, spread half the noodles. Cover with the
cheese mixture, the rest of the noodles, and top with the meat. Chill.
4. About an hour before serving, preheat oven to 375 degrees F. Bake the
casserole for 45 minutes or until bubbly.
By Norma Brandel Gibbs from Chicken Soup for the Soul Cookbook Copyright
1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth
Posted to MM-Recipes Digest V4 #6 by Best Image <info@yourbestimage.com> on
Feb 06, 1999, converted by MM_Buster v2.0l.
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