old european casserole

8 Servings
8 ounces Wide egg noodles
1 cup Cottage cheese
2 tablespoons Butter
7 ounces Cream cheese--softened
1½ pounds Ground chuck
3 cans (8-ounce) tomato sauce
¼ cup Sour cream
¾ cup Condensed beef bouillon
½ cup Green onions; very finely sliced
½ teaspoon Crumbled dried oregano
1 tablespoon Minced green pepper
½ teaspoon Black pepper

1. Early in the day, cook the noodles as package directs; drain. Meanwhile, melt butter in a skillet and saut‚ 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.

By Norma Brandel Gibbs from Chicken Soup for the Soul Cookbook Copyright 1996 by Jack Canfield, Mark Victor Hansen & Diana von Welanetz Wentworth Posted to MM-Recipes Digest V4 #6 by Best Image <info@...> on Feb 06, 1999, converted by MM_Buster v2.0l.

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