| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground beef |
| 1 |
|
Onion, chopped |
| 2 |
cn |
(8-oz) tomato sauce |
| 1 |
c |
Water |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Worcestershire sauce |
|
|
Salt and pepper, to taste |
| 1 |
|
Container (16-oz) cottage cheese |
| 1 |
pk |
(8-oz) cream cheese, softened |
| 1/4 |
c |
Sour cream |
| 1/2 |
c |
Chopped green onions |
| 1/3 |
c |
Minced green pepper |
| 4 |
c |
Dried, uncooked noodles |
|
|
Parmesan cheese |
INSTRUCTIONS
Brown ground beef and chopped onions. Drain off grease. Add tomato sauce,
water, onion and garlic powders, sugar, worcestershire sauce and salt and
pepper to taste. Allow to simmer while cooking noodles.
Cook the noodles according to package directions. Drain and set aside.
Mix well cottage cheese, cream cheese, sour cream, chopped green onions and
green peppers.
In a greased 3-quart casserole dish, put layer of half the noodles, top
with half the cheese mixture, pour half the beef sauce over cheese. Repeat
layers ending with the sauce. Sprinkle with parmesan. Refrigerate until 1
hour before baking. Set oven to 350F and bake, uncovered, for 45 minutes,
or until heated through. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Peggy Makolondra <pmakolon@mail.wiscnet.net> on Apr 24, 1997
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