| 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 |
| 1/2 | c | Green onions; very finely sliced |
| 1/2 | ts | Crumbled dried oregano |
| 1 | tb | Minced green pepper |
| 1/2 | ts | Black pepper |
| Beef bouillon |
INSTRUCTIONS
1. Early in the day, cook the noodles as package directs; drain. Meanwhile, melt butter in a skillet and sauté 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 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 Bakery-Shoppe Digest V1 #389 by Terry Van Kirk <tvankirk@pacbell.net> on Nov 16, 1997
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