From, "From Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 pound ground round
  • 2 (8-ounce) cans tomato sauce
  • 1 cup cottage cheese
  • 1 (8-ounce) package cream cheese
  • 1/4 cup sour cream
  • 1/3 cup green onions, chopped
  • 2 tablespoons butter, melted
  • 8 ounces egg noodles, cooked

In a saute pan over medium heat, brown meat.  Drain grease.  Stir in tomato sauce.  Combine well and remove from heat.

In a 2-quart buttered casserole, place half of the noodles.

In a large bowl, combine cottage cheese, cream cheese, sour cream and onions.  Spread over the noodles.

Cover with remaining noodles.  Pour 2 tablespoons melted butter over noodles and top layer with tomato-meat sauce.  Chill 1 hour before baking.  Bake 1 hour at 375 degrees.

SERVES: 6 - 8

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