My friend, Chris, dropped this casserole off for me with some of her home grown tomatoes and peppers. It couldn’t have come at a better time. We are putting in a new kitchen and everything was torn out. I think it will be done today, minus the wallpaper removal and painting. Also, I am having my last chemo today. I’ve been waiting for this date for what seems like an eternity.
Anyway, she got this recipe from The Pioneer Woman. It was delicious! I will definitely be making this again.
Sour Cream Noodle Bake
1-1/4 lb Ground Chuck
1 can 15 oz Tomato Sauce
1/2 tsp Salt
Freshly Ground Black Pepper
8 oz, weight 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 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 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.