Beef and Noodles with Two Cheeses
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Make this casserole at your leisure, and reheat and serve it when you're ready.
INGREDIENTS
6 ounces broad egg noodles
1 pound lean ground beef
1 small yellow onion, peeled and chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 can (8-ounces) tomato sauce
3/4 cup large-curd cottage cheese
6 ounces cream cheese (3/4 of an 8-ounce package)
3 tablespoons sour cream
1/3 cup chopped sweet green pepper
1/3 cup chopped green onionsPreheat the oven to 350 degrees. Cook the noodles according to package directions, drain thoroughly in a colander, and set aside.
Meanwhile, heat a heavy 9 or 10-inch skillet over moderate heat. Add the beef and yellow onion, and cook, uncovered, stirring occasionally, until the beef has browned - about 5 minutes. Add the salt, black pepper, and tomato sauce, stir, and simmer the mixture slowly while preparing the remaining ingredients.
In a mixing bowl, combine the cottage cheese, cream cheese, sour cream, green pepper, and green onions.
Place half the noodles in a buttered 1-1/2 quart casserole or 9 x 9 x 2-inch baking dish. Cover with the cheese mixture, then with the remaining noodles. Pour the meat mixture over the top. Bake, uncovered, for 30 minutes.
Serve with Sautéed Summer Squash
Makes 6 servings