Friday, April 15, 2011

Sour Cream Noodle Bake

I was skeptical about this dish because it called for cottage cheese. I don't think I like cottage cheese, although admittedly I haven't tried it in several years. I thought about subbing ricotta in, but decided to be a big girl and try it again.

I didn't mind it in this dish, though I don't have any plans to finish the rest of the container. ;)

This dinner reminded me of Lighthouse Lasagna, which I think I prefer, although this one is faster. I doubled everything, except for the beef, and it made enough for our family, plus a little leftover.

Sour Cream Noodle Bake
from The Pioneer Woman
  • 1-¼ pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • ½ teaspoons Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • ½ cups Sour Cream
  • 1-¼ cup Small Curd Cottage Cheese
  • ½ cups Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese
Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black 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 sourProxy-Connection: keep-alive
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ream 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.

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