Yield: 5 servings
|4 ounces||Noodles; Uncooked, Abt 2 C|
|1 pounds||Lean Ground Beef|
|⅓ cup||Onion; Chopped|
|¼ cup||Celery Chopped|
|8 ounces||Tomato Sauce; 1 Cn|
|3 ounces||Cream Cheese; Softened, 1 Pk|
|½ cup||Cottage Cheese; Creamed|
|¼ cup||Dairy Sour Cream|
|1 each||Tomato; Md., Optional|
Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat.
Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently.
Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1½-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately.