8 ounces wide egg noodles
2 tablespoons butter
1-1/2 pounds ground chuck
3(8-ounce) cans tomato sauce
3/4 cup condensed beef bouillon
1/2 teaspoon crumbled dried oregano
1/2 teaspoon black pepper
1 cup cottage cheese
7 ounces cream cheese, softened
1/4 cup sour cream
1/2 cup green onions, very finely sliced
1 tablespoon minced green pepper

1. Early in the day, cook the noodles as package directs; drain. Meanwhile, melt butter in a skillet and sauté 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°F. Bake the casserole for 45 minutes or until bubbly. Makes 8 servings.

Submitted by BJ Enders 1-18-98