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1/2 lb. wide egg noodles
1 lb. ground meat
2 8-oz. cans tomato sauce
1/2 lb. (1 cup) cottage cheese (I prefer low fat)
1 8-oz. pkg. soft cream cheese
1/3 c. sour cream
1/3 c. chopped green onion
1 tblsp. chopped green pepper (1/2 pepper)
NOTE: This is very rich. I recommend eliminating
the cream cheese (perhaps increasing the cottage cheese to
compensate).
Cook the noodles and drain them.
While the noodles are cooking, saute the meat in a skillet until
it is browned.
Stir the tomato sauce into the meat, and remove from the heat.
Combine the cottage cheese and next four ingredients. Now...you're
ready to assemble the casserole:
—In a 2 qt. casserole, spread half the noodles, then:
—Cover with the cheese mixture;
—Cover with the rest of the noodles;
—Spread the tomato/meat sauce over the top.
Chill the casserole (it's good to make it a day ahead). Bake at
375 degrees for 45 minutes.
Source: Pat Nutter
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