Sort of a macaroni and beef, but with cream cheese and cottage cheese.
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.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
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.