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Ingredients
1 Pound ground round
1/4 Cup onion, finely chopped
2 (8 oz) Cans tomato sauce
1 Cup cottage cheese
1 (8 oz) Package cream cheese
1/4 Cup sour cream
1/3 Cup green onions, chopped
2 Tablespoons butter, melted
8 Ounces egg noodles, cooked
1/2 Teaspoon oregano
1/2 Teaspoon basil
1/2 Teaspoon parsley flakes
1/8 Teaspoon celery salt
Instructions
In a saut� pan over medium heat, brown meat, add onion and cook until tender or translucent. Drain grease. Stir in tomato sauce. Combine well and remove from heat.
In a 2-quart buttered casserole, place half of the noodles.
In a large bowl, combine cottage cheese, cream cheese, sour cream, onions, oregano, basil, parsley and celery salt. Blend well and spread over the noodles.
Cover with remaining noodles. Pour 2 tablespoons melted butter over noodles and top layer with tomato-meat sauce. Chill 1 hour before baking. Bake 1 hour at 375�F.