3 tbsp. butter
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
2 ( oz.) cans tomato sauce
1 c. creamed cottage cheese
1/2 c. sour cream
1 (8 oz.) pkg. cream cheese
1 tbsp. poppy seed
1/3 c. onions, chopped
1/3 c. green peppers, chopped
1 (8 oz.) pkg. broad egg noodles

Melt butter in skillet and brown meat. Add green pepper and onions; cook until tender. Stir in tomato sauce, salt and pepper. Remove from heat. Cook noodles and drain.

In a large bowl, combine cottage cheese, sour cream, cream cheese, poppy seed and noodles. Pour noodle mixture in a buttered casserole and spread meat mixture over top of noodles. Cover with foil and refrigerate overnight or for several hours. Remove from refrigerator. Bake at 375 degrees for 30 minutes. Remove foil and toss mixture. Bake 15 minutes longer.