I have been eating this family dish almost my whole life, and it’s as easy as I remember it.  I have changed things up a bit and tried whole grain egg noodles, but this is kind of one of my most favorite meals ever; a definite throw back, a homage to the quintessential easy bake casserole.  A friend recently called this a food hug, it’s pretty great…


8 ounces egg noodles (cooked)
1 lb ground beef (browned)
16 ounces tomato sauce
8 ounces cream cheese (room temperature)
1 cup cottage cheese (room temperature)
1 cup sour cream (room temperature)
bunch of scallions – chopped.

Preheat oven to 350; set aside any size baking dish you have (9 x 12, 8 x 8).

Cook your noodles & set aside (undercook these so they don’t get mushy when you bake); brown your ground beef, transfer to a bowl and add tomato sauce. Mix cheeses & scallions in a bowl.  This is sort of like assembling lasagna – layer of noodles, cheese mix and meat & sauce mix and repeat.  If it gets messy, it doesn’t matter; everything will melt together and get good and bubbly, it’ll taste perfect, promise.

Pop this in the oven for 30-4o minutes (you want it to be steamy hot and melted) and DONE.  **I made mine ahead this week and refrigerated; if you premake it, allow more time to heat up, maybe an hour plus — Serve with a nice chopped salad and maybe some sliced french bread.  It’s almost better as a leftover, I can’t wait for you to try!