Sandy Coffey
Cincinnati, OH
Delicious and quick to fix when time is limited...a real comfort food for frosty winter evenings.
8-oz. pkg. wide egg noodles, uncooked
1 lb. ground beef
8-oz. can tomato sauce
1/4 t. garlic powder
1 t. salt
1/8 t. pepper
1 c. cottage cheese
1 c. sour cream
1 T. butter, melted
6 green onions, chopped
3/4 c. shredded Cheddar cheese
Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef; drain. Stir tomato sauce, garlic powder, salt and pepper into beef; simmer for 5 minutes. Add cottage cheese, sour cream, butter and onions to noodles; mix gently. In a greased 2-quart casserole dish, alternate layers of noodle mixture and beef mixture; top with shredded cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until cheese is melted and golden. Makes 6 to 8 servings.
When making a favorite casserole, why not make a double batch? After baking, let the extra casserole cool, wrap and tuck it in the freezer...ready to share with a new mother, carry to a potluck or reheat on a busy night at home.