Stroganoff Casserole

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

1. Preheat oven to 350 degrees F. Coat 2 1/2 to 3 quart casserole with nonstick cooking spray and set aside.
2. 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.
3. Mix in tomato sauce, cottage cheese, cream cheese, noodles, salt, and pepper. Taste for salt and pepper and adjust as needed.
4. 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.