Carry Along Casserole

• 2 lb. ground beef
• 2 Tbsp. butter
• 1 c. chopped onions
• 1/4 c. chopped green peppers
• 2 Tbsp. flour
• 2 (8 oz.) cans tomato sauce
• 1 tsp. marjoram leaves
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. water
• 2 c. cottage cheese (cream-style)
• 1 c. sour cream
• 1 Tbsp. chopped parsley
• 1 egg, slightly beaten
• 1/2 tsp. onion salt
• 8 oz. elbow macaroni, cooked and drained

1. Brown ground beef in butter in skillet with onions and green peppers.
2. Saute until meat is done.
3. Stir in flour.
4. Add tomato sauce, marjoram, salt, pepper and water.
5. Simmer, uncovered, for 5 minutes.
6. Combine cottage cheese, sour cream, parsley, egg and onion salt.
7. Mix well.
8. Toss with noodles.
9. Alternate layers of meat and macaroni in a 3-quart casserole dish, ending with meat mixture.
10. Bake in oven at 375u0b0 for 30 minutes or until hot and bubbly.
11. Serves 6 to 8.

ground beef, butter, onions, green peppers, flour, tomato sauce, marjoram leaves, salt, pepper, water, cottage cheese, sour cream, parsley, egg, onion salt, elbow macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=437984 (may not work)