Creamy beef dish slims down

Dear Jeanne: This is a quick dinner that I can put together and that all the kids like, but it seems a little too fatty.

Can you keep its creamy, delicious taste and lose some of the fat? Thanks for your help. —Sue Hamilton, Boston

Dear Sue: This is another version of the pasta-and-meat casserole. The noodles are very creamy, and the meat is a little bland for my taste, but I can see that's why kids like it.

I have revised it to be just like the original, but you can change what you add to the meat by adding low-fat spaghetti sauce instead of plain sauce, or just some basil and oregano, or green chilies, or salsa.

I see why you called it "quick" — I made this in about 15 minutes. If you make the meat mixture while the noodles are cooking, it all comes out together; then put it in the oven, and while it's baking you can make a salad.

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GROUND BEEF AND NOODLES

8 ounces uncooked noodles

2 tablespoons butter

1 1/2 pounds ground chuck

1/4 cup chopped onion

1 (15-ounce) can tomato sauce

1 teaspoon salt

1/4 teaspoon garlic salt

1/8 teaspoon pepper

1 (8-ounce) package cream cheese, softened

1 (8-ounce) carton cottage cheese

1/2 cup sour cream

1 cup shredded cheddar cheese

Cook noodles according to package directions. Drain them and return to the pan, then toss with butter. Set aside. Brown ground chuck, then add onion, tomato sauce, salt, garlic salt and pepper. Simmer for 5 minutes. Mix cream cheese, cottage cheese and sour cream with noodles. Spoon half of the noodle-and-cheese mixture into a greased 2-quart baking dish. Add half of the meat mixture. Repeat layers and top with shredded cheese. Bake for about 30 minutes, or until bubbly.

Makes 6-8 servings.

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LIGHT AND CREAMY NOODLES AND MEAT

1 pound ground chicken breast

1/2 onion, chopped