4 oz Noodles; Uncooked, Abt 2 C
1 lb Lean Ground Beef
1/3 c Onion; Chopped
1/4 c Celery Chopped
8 oz Tomato Sauce; 1 Cn
1 ts Salt
3 oz Cream Cheese; Softened, 1 Pk
1/2 c Cottage Cheese; Creamed
1/4 c Dairy Sour Cream
1 ea 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 1 1/2-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.
