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Ingredients:

  • 5 cups uncooked egg noodles
  • 1 1/2 lbs. ground beef
  • 1 can (8 oz.) tomato sauce
  • 1/4 t. garlic salt
  • 1 1/4 t. pepper
  • 2 t. butter
  • 1 cup cottage cheese

Directions:

  • 1 c. sour cream
  • 4 green onions, chopped
  • 1/2 c. minced fresh parsley
  • 1 c. (4 oz.) shredded Swiss cheese

Cook noodles according to package directions. Meanwhile in a large skillet, cook beef over medium heat until no longer pink, drain. Stir in the tomato sauce, garlic salt and pepper. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes. Drain the noodles; toss with butter. Set aside. Mix cottage cheese and sour cream. Transfer to a large bowl, stir in onions and parsley. Add noodles; toss to coat. In a greased 11 X 7 X 2 inch baking dish, layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture; sprinkle with Swiss cheese. Bake uncovered, at 350 for 25 – 30 minutes or until bubbly and lightly browned.

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