2 lb. wide egg noodles or lasagna noodles, uncooked
4 lb. lean ground beef
4 garlic cloves, minced
1 1/2 to 2 tbsp. oregano
1 tbsp. salt
1/4 tsp. white pepper
2 (50 oz.) cans tomato soup, undiluted
1 1/2 qt. dry cottage cheese
1 c. Parmesan cheese

FOR 60 SERVINGS:

4 lbs. 13 oz. wide egg noodles or lasagna noodles, uncooked
9 lbs. 10 oz. lean ground beef
9 garlic cloves, minced
4 tbsp. oregano
7 tbsp. salt
1/2 tsp. white pepper
4 1/2 (50 oz.) cans tomato soup, undiluted
3 3/4 qt. dry cottage cheese
2 1/4 c. Parmesan cheese

Cook noodles as directed. Drain.

Brown beef with garlic, stir to separate meat. Drain off excess fat. Add seasonings and soup.

Place a small amount of meat sauce into greased steam table pans 12 x 20 x 2. Arrange layers of noodles, cottage cheese, and meat sauce. Repeat procedure, ending with meat sauce as last layer. Sprinkle with Parmesan cheese.

Bake in preheated 350 degree oven for 30 minutes or until done. After removing from oven, let pans set for approximately 15 minutes to firm up before serving.

Omit on all salt restricted diets; substitute S. T. tomato soup.

Omit on low fat diets; add 1 teaspoon of basil per 25 servings.