- 1 8 oz bag wide egg noodles
- 2 tablespoons butter
- 1-½ lb. ground beef chuck
- 3 8 oz cans tomato sauce
- ¾ cup beef bouillon
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 cup cottage cheese
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ½ cup green onions, very finely sliced
- 1 tablespoon green bell peppers, finely chopped
ingredients
directions
1. Early in the day, cook the noodles as package directs; drain. Meanwhile, melt butter in a skillet and saute 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. |
Categories
Beef, Entrees
