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Sour Cream Casserole (Mary Ann Laun)

2 lbs. ground round
1 bunch green onions, sliced
1 t. salt
1 t. pepper
1/2 t. garlic powder
12 oz tomato sauce
12 oz egg noodles
16 oz. nonfat cottage cheese
16 oz light sour cream
cheddar cheese

Brown ground round. Turn to low. Add green onions, and seasoning.
Add tomato sauce and four ounces water. Simmer 5 minutes. Turn off.
Cook noodles and drain. When cool, mix, noodles, cottage cheese, and sour cream. Layer in a cassarole dish: noddles, meat, noodles... Top with grated cheddar cheese. Bake at 350 degrees till bubbly...20-30 minutes. Yum!

Weight Watchers version (20 servings, 4 points)
2 pound 10% fat cooked ground beef
4 medium scallion(s)
1 tsp table salt
1 tsp black pepper
1/2 tsp garlic powder
12 oz canned tomato sauce
12 oz uncooked egg noodles
2 cup fat-free cottage cheese
4 oz reduced-fat sour cream
4 oz cheddar or colby cheese

Adapted from Kathleen Seal's original recipe
1 lb. ground beef
1 t. salt
1 t. pepper
1/2 t. garlic salt
8 oz tomato sauce
1/4 cup green onions
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8 oz medium egg noodles
8 oz cottage cheese
8 oz sour cream
3/4 c. sharp cheddar cheese, grated

Brown ground beef in butter and drain. Add other ingredients (up to the line) and simmer for 5 minutes.

In a separate bowl, combine cooked noodles, cottage cheese and sour cream. Layer a cassarole starting with noodle mixture and ending with meat. Top with cheese. Bake at 350 degrees until cheese melts, about 25-30 minutes.