There have been many versions of this casserole but this one is my favorite. I very fondly remember potluck dinners at church, Girl Scouts and PTA meetings. My mom always made something that everyone would comment on how good it was, and she'd hear, "When you get a minute, can I have the recipe?"

Since my mom was one of those who usually was running the scene, it gave my brother and me time to raid the dessert table more than once. A busy mom is a kid's dream when a cute, precocious smile could get the other ladies piling plates of goodies you wanted. A "please" and "thank you" would earn praise directed to your mom on how polite her little ones were.


The tummy may have ached a bit on the way home, but it still earns a special memory of my past. With all the attention to kids' allergies and sensitivities these days, I'm afraid they don't get the benefit of those events with as many varieties of food. As a side note to my mom, I still hate those gelatin salads that have vegetables in them. It was a crime to see sweet Jell-o ruined by celery and carrots!

Plenty fishy about étouffée as an alternative during Lenten season

As a child in the '60s, everyone I knew went to one of the local churches in our small town. In my small mind, I assumed that my friends just did the same th

Lori Edmonds is a Reisterstown resident and can be reached via email at


•1 lb. ground beef, chicken or turkey

•2 tbs. minced green pepper

•2 tbs. minced onion

•2 8-oz. cans of tomato sauce

•1 12-oz. package of noodles

•2 tbs. melted butter

•1 tsp. sugar or 1 packet of artificial sweetener

•4-oz. of cream cheese (try to get the one with chives)

•16-oz. cottage cheese

•8-oz. sour cream

•2 tbs. Parmesan cheese


•Oil spray


Preheat the oven to 350 degrees. Brown the ground beef and then drain. Add the onions and pepper and cook another 5 minutes. Add the tomato sauce and sugar and heat until combined. In another bowl, add the cottage cheese, cream cheese and sour cream and completely mix. At the same time, prepare the noodles as stated on the package. Drain them a minute or two before they are done so the juice of the casserole can be absorbed by the noodles during baking.

Spray a 9x13-inch casserole dish lightly with oil. Layer half of the noodles on the bottom, then all the cheese mixture on top of the noodles. Top the cheese layer with the rest of the noodles. Drizzle the butter over the entire casserole. Layer the meat and sauce over the pan. Sprinkle the Parmesan cheese on top. Bake uncovered for 25 minutes. Let sit for 10 minutes and serve.