Beef And Noodles With Two Cheese Casserole
|Egg noodles||6 Ounce|
|Lean ground beef||1 Pound|
|Yellow onion||1 Small, peeled and chopped|
|Black pepper||1⁄4 Teaspoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Large curd cottage cheese||3⁄4 Cup (12 tbs)|
|Cream cheese||6 Ounce (3/4 Of An 8-Ounce Package)|
|Sour cream||3 Tablespoon|
|Chopped sweet green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
1. Preheat the oven to 350°F. Cook the noodles according to package directions, drain thoroughly in a colander, and set aside.
2. 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.
3. In a mixing bowl, combine the cottage cheese, cream cheese, sour cream, green pepper, and green onions.
4. Place half the noodles in a buttered 1 1/2-quart casserole or 9"x9"x2" baking dish. Gover with the cheese mixture, then with the remaining noodles. Pour the meat mixture over the top. Bake, uncovered, for 30 minutes. Serve with Sauteed Summer Squash.