8 oz. medium egg noodles, cooked and drained
2 tbsp. butter
1 lb. ground chuck
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
1/2 c. green onions, chopped
1 c. sour cream
3/4 c. shredded Cheddar

Melt butter in skillet. Add ground chuck and cook until it loses its pink color. Add tomato sauce, salt, garlic salt and pepper. Cover and simmer 5 minutes. Fold together noodles, onions and sour cream. Spoon 1/2 mixture into 2 1/2-quart casserole. Cover with half meat mixture. Repeat layers. Sprinkle with shredded cheese. Refrigerate or freeze. When ready to serve, return to room temperature and bake at 350°F for 30 to 35 minutes.

Serves 6.