Sort of a macaroni and beef, but with cream cheese and cottage cheese.
in the June 16, 1969 edition of the (Washington, Pennsylvania) Observer-Reporter.
Incidentally, Faye Minor Magill wrote her “Cook Book Capers” column for 43 years after its initial debut in 1956. Much like Julia Child, this was her second career; in the 1920s, Magill was a public school teacher. Later in her career, she moved to Carbondale, Illinois; from there, she toured and lectured on how to develop nutritionally-sound menus until her death in 1998. At Southern Illinois University-Carbondale, there’s a Faye Minor Magill Family Food and Learning Center and a $1000 scholarship available to a student studying food.
Hamburger Cheese Bake
Good combination of flavors
Easy to double for a large crowd
1 (4 oz.) pkg. noodles
1 lb. ground beef
3/4 tsp. salt
1/8 tsp. pepper
1 small onion
1 Tbsp. chopped green pepper
1/4 tsp. garlic salt
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
1 (3 oz.) pkg. cream cheese
1/4 c. dairy sour cream
3/4 c. cottage cheese
Cook noodles; drain. Brown beef with salt, pepper, onion, green pepper and garlic salt added. Stir in tomato sauce and oregano and set aside.
Soften cream cheese at room temperature; blend in with sour cream and cottage cheese, mixing well.
Place half of the noodles in an 8 x 8 x 2 pan. Cover with the cheese mixture. Spread remaining noodles over top. Pour on the beef mixture. Bake at 350 degrees approximately 20 minutes.