Instructions

• Preheat the oven to 350°F (175°C).
• Bring a large pot of water to a boil. Add the 16-oz package of wide egg noodles and cook for 5 minutes (do not overcook). Drain the noodles and set aside.
• Lightly grease a 2‑quart casserole dish. Arrange half of the cooked noodles in the bottom of the dish in an even layer. Drizzle the 1 tablespoon melted butter evenly over this noodle layer.
• In a medium bowl, combine the 8-oz softened cream cheese, 1 cup cottage cheese, 1/2 cup sour cream, and 2 tablespoons sliced green onions. Mix until smooth and spreadable.
• Spoon and spread the cheese mixture evenly over the noodles in the casserole dish.
• Arrange the remaining noodles in an even layer on top of the cheese mixture.
• In a skillet over medium heat, cook 1 lb. ground beef with 1/2 cup fresh minced onion (or 1/4 cup dried onion) until the beef is browned and the onion is softened.
• Add 1/2 teaspoon minced garlic to the skillet and cook for 1 minute. Drain any excess fat from the skillet.
• Stir 1 3/4 cups spaghetti sauce into the cooked beef mixture until combined. Spoon the meat sauce evenly over the top noodle layer in the casserole dish.
• Cover the casserole tightly with aluminum foil. If making ahead, refrigerate now or freeze for later use.
• Bake the covered casserole in the preheated 350°F oven for 30 minutes. Remove the foil, sprinkle 1 1/2 cups shredded mozzarella evenly over the top and add Parmesan cheese as desired. Bake uncovered for an additional 5–10 minutes, until the cheese is melted and bubbly. Let rest a few minutes before serving.