Friday, July 17, 2020


It's recipe day! I have a new-to-me recipe to share with you guys today that you will love, especially if you like spaghetti and lasagna. It's kind of a cross between the two. It's full of flavor, and it makes a large amount if you're feeding a crowd, or you could easily half the recipe for a smaller group.


1 large package medium egg noodles
2 pounds ground beef
2 - 15 oz cans of tomato sauce
1 tablespoon of Worcestershire sauce
1 - 24 oz carton small curd cottage cheese
12 ounces of cream cheese ( 1 1/2 bars)
1 cup of sour cream
3 - 4 chopped green onions (about 1/3 cup)
1 stick of butter or margarine, melted
salt to taste


  • Prepare the noodles according to the directions on the package and rinse under cold water.
  • Set out the cream cheese to be softening. 
  • As the noodles are cooking, brown the ground beef well, drain.
  • Add tomato sauce, Worcestershire, and salt to the beef and set aside. 
  • Mix the cottage cheese, cream cheese, sour cream, and onions.
  • Melt the butter.
  • Grease 2, two-quart casserole dishes. (I used 2, 8 x 8 pans, and 1, two-quart casserole dish.)
  • Place 1/4 of the noodles in each dish and pour a little butter over them.
  • Add 1/2 the cheese mixture to each dish.
  • Add the remaining noodles, more butter, and top with the meat mixture.
  • Bake at 350 for 35-45 minutes, until the edges begin to brown and bubble. 

Add a salad and bread, and you are done! This pull apart bundt bread would be a great choice with this dish. 

Thank you to my soon-to-be daughter-in-law's mom for sharing this recipe with me. 
I hope you like it.


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