I deeply sympathize with all recipe writers, past and present, who have had to find a way to fit complex sets of ingredients and instructions onto a 3” x 5” index card. The compression methods I have seen range from the merely illegible to the truly Byzantine, and are often meant to be deciphered only by the author, or to serve as a set of memory cues. I had never encountered today’s recipe before, and I read through the instructions four times before I was certain that I understood what my mother had intended. There is no Rosetta Stone for these things.
The casserole, despite its translation issues, is excellent. I particularly enjoy the way that the flavor of the green onions permeates all of the layers. While the recipe is another variation on “what to do with ground beef”, it is a tasty and satisfying one which I plan to repeat.
- 8 ounces medium pasta, cooked according to package directions and drained
- 2 tablespoons butter
- 1 1/2 pounds ground beef
- 1 (8-ounce) can tomato sauce
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup cottage cheese
- 1 cup sour cream
- 6 green onions, chopped
- 1/4 teaspoon pepper
- 3/4 cup grated sharp Cheddar cheese
Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, melt the butter and sauté the ground beef over medium heat until browned.
Add the tomato sauce, salt, and garlic powder, and simmer for 5 minutes.
In a large bowl, combine the cooked pasta, cottage cheese, sour cream, green onions, and pepper.
In a 2-quart casserole dish, alternate layers of the noodle mixture,
and meat sauce.
Top with the grated Cheddar.
Bake for 30 minutes.
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