1 to 1-1/2 pounds lean ground beef, browned and drained
16 ounces tomato sauce
1 cup cottage cheese
8 ounces cream cheese
1/4 cup sour cream
1/3 cup scallions or green onions, chopped
1 tablespoon green bell pepper, chopped
1-1/2 teaspoon dried oregano
1/4 teaspoon dried Basil
Garlic Salt to taste
Lemon Pepper to taste
2 to 3 tablespoons butter, melted
Preheat oven to 375 degrees. Cook the egg noodles or pasta in a large pot of lightly salted water according to package directions, drain and reserve. Meanwhile, brown the ground beef in a large skillet over medium to medium-high heat; drain off excess fat. Stir the tomato sauce into the cooked beef; set aside.
In a small bowl blend together the cottage cheese, cream cheese and sour cream. Add the green onions, green pepper, oregano, basil, garlic salt and lemon pepper; stir to combine.
Spread half the noodles or pasta over the bottom of a lightly greased 2-quart casserole dish. Cover with the beef and tomato sauce mixture. Pour the creamy sauce over the top of the beef and finish with a layer of noodles or pasta.
Drizzle a bit of melted butter over the top of the noodles or pasta. Refrigerate the dish for at least one hour prior to baking.
Bake the casserole for 45 minutes. Serve warm.
Makes 4 to 6 servings.