Beef and Noodle Casserole

2 lbs. g. beef 1/2 c. sour cream
1/2 c. diced onions 1 1/2 c. cottage cheese
1/4 c. diced green peppers 1 (8oz) pkg egg noodle
2 (8 oz.) cans tomato sauce 1 c. shredded Swiss cheese
8 oz. cream cheese, softened

In medium saute pan, brown beef. Drain off fat. Add onions and peppers and continue to saute until just tender. Stir in tomato sauce and set aside. In a medium bowl, mix cream cheese, sour cream and cottage cheese. Set aside. Cook egg noodles in boiling water until slightly undercooked/ Drain and rinse in cold water. In a lightly greased 2-quart casserole dish, layer half the noodles, half the cheese mixture and half the meat mixture. Repeat layers. Top with Swiss cheese. Cover and freeze. (I did not layer half and half. I just layered noodles, then cheese mixture then meat.)

To prepare : Thaw overnight in refrigerator. Preheat oven to 375. Cover and bake for 45 to 50 minutes. Remove covering for final 10 to 15 minutes of baking time.