P.T.A Casserole ****1/2 6/97

Categories:
casserole, ground beef, ToTryAgain

8 oz elbow macaroni
1 lb ground round
1 small onion; chopped
2 cup tomato sauce
1 teaspoon celery salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 oz cream cheese; softened
1 cup cottage cheese
1/2 cup sour cream
1/4 cup chopped parsley
2 tablespoon butter

Preheat oven to 350 degrees. Cook macaroni per package directions. Drain well. In a large skillet, cook beef and onion over medium- high heat; stirring often to break up the lumps of meat, until beef is no longer pink. Drain excess fat. Stir in tomato sauce and spices. In a medium bowl, beat together cream cheese, cottage cheese, sour cream and parsley until smooth. Spray Pam into a 2 quart casserole. Layer half of the macaroni, all the cheese mixture, and remaining macaroni. Top macaroni with the meat sauce and dot with butter. Casserole can be prepared one day ahead, covered and refrigerated. Bake until casserole is bubbly, about 45 minutes, or longer if refrigerated. This can also be made in 3 one quart casserole dishes. Freeze two for a later meal.

Yield: 6 servings