5 servingsPrep Time
1 (8 ounce) package: egg noodles
1 pound: ground beef
1 (6 ounce) can: tomato paste
1 teaspoon: Worcestershire sauce
2 drops: hot pepper sauce
1 pinch: dried oregano
2 tablespoons: butter
1: onion, chopped
1 (8 ounce) container: creamed cottage cheese
1/2 (8 ounce) package: cream cheese, softened
1/2 cup: sour cream
: salt to taste
1/2 cup: butter, melted
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. Stir in tomato paste, Worcestershire sauce, hot sauce and oregano; set aside.
In a separate skillet, melt 2 tablespoons butter over medium heat. Saute the chopped onion until translucent. In a medium bowl, combine cottage cheese, cream cheese, sour cream and sauteed onions.
Place 1/2 of cooked noodles in the bottom of a 2 quart casserole dish. Drizzle with 1/2 of the melted butter. Cover with cheese mixture. Toss remaining noodles with remaining melted butter, and spread over cheese mixture. Cover with meat mixture.
Bake in preheated oven for 40 minutes, or until bubbly.
Calories: 748 kcal
Carbohydrates: 43.6 g
Cholesterol: 195 mg
Fat: 50.5 g
Fiber: 3.3 g
Protein: 31.5 g
Sodium: 768 mg