A 70s/'80s party pleaser that I dug out of my personal recipe file.
1 1/2 pounds lean ground beef chuck
1 large yellow onion, peeled and coarsely chopped
1 garlic clove, peeled and minced
1/4 teaspoon dried leaf thyme, crumbled
1/2 teaspoon dried leaf marjorama, crumbled
1 (8 ounce) can tomato sauce
1 cup cream-style cottage cheese
1/2 (8-ounce) package cream cheese, diced
1/2 pound medium egg noodles, cooked and drained by package directions
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 cup coarsely shredded sharp Cheddar cheese
- Preheat oven to 350 degrees F. Coat 2 1/2 to 3 quart casserole with nonstick cooking spray and set aside.
- Stir-fry beef, onion, and garlic in a very large heavy nonstick skillet over moderate heat, breaking up clumps, until meat is uniformly brown, about 5 minutes. Stir in marjoram and thyme to cook, stirring often, 3 to 4 minutes.
- Mix in tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper. Taste for salt and pepper and adjust as needed.
- Turn into the casserole, scatter Cheddar evenly on top, and bake, uncovered, until browned and bubbly, 25 to 30 minutes.
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Excerpted from The American Century Cookbook by Jean Anderson Copyright © 1997 by Jean Anderson. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.