Friday, April 8, 2011
Sour Cream Noodle Bake
1 1/4 lb ground beef
1 can (15 oz) tomato sauce
1/2 tsp salt
freshly ground black pepper
8 oz. egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (less to taste)
1 cup grated sharp cheddar cheese
Preheat oven to 350 degrees. Brown beef in a large skillet. Drain fat, then add tomato sauce, 1/2 tsp salt and plenty of freshly ground pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. Serve with crusty French bread.
Notes: This recipe is from the Pioneer Woman. When I first saw it in the dish I thought it would be similar to the Lasagna Toss recipe we've got on this blog, but the flavor was completely different. Tasty.