Divine Casserole

Divine Casserole

1 (8 oz) pkg egg noodles
1 lb ground beef
1 (6 oz) can tomato paste
1 tsp Worcestershire sauce
2 drops hot pepper sauce
1 pinch dried oregano
2 T butter
1 onion, chopped
1 (8 oz) container creamed cottage cheese
1/2 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
Salt to taste
1/2 cup butter, melted

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a
boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a
skillet over medium heat, brown the ground beef until no pink shows; drain
excess fat. Stir in tomato paste, Worcestershire sauce, hot sauce and oregano;
set aside. In a separate skillet, melt 2 tablespoons butter over medium heat.
Saute the chopped onion until translucent. In a medium bowl, combine cottage
cheese, cream cheese, sour cream and sauteed onions. Place 1/2 of cooked
noodles in the bottom of a 2-quart casserole dish. Drizzle with 1/2 of the
melted butter. Cover with cheese mixture. Toss remaining noodles with
remaining melted butter, and spread over cheese mixture. Cover with meat
mixture. Bake in preheated oven for 40 minutes, or until bubbly.