8 oz. egg noodles, cooked and drained
1 pound lean ground beef
2 (8 oz.) cans tomato sauce
1 cup cottage cheese
1 (8 oz.) package cream cheese, room temperature
1/3 cup sour cream
1/4 cup green onions, finely chopped
2 tablespoons unsalted butter, melted
2/3 cup cheddar cheese, grated
kosher salt and freshly ground pepper, to taste
Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, sauté beef until browned and cooked through.
Drain fat, then stir in tomato sauce. Cook for 2-3 minutes, then set aside.
In a medium bowl, stir together cottage cheese, cream cheese, sour cream and green onions.
Spread 1/2 cooked noodles into prepared baking dish, then top with cottage cheese mixture.
Cover with remaining noodles, then drizzle melted butter over the pasta.
Spread tomato beef mixture over noodles, then top with cheddar cheese.
Place baking dish in oven and bake for 45 minutes, or until cheese is bubbly, then remove from oven and let rest for 10-15 minutes before serving.