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
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
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.