Sour Cream Noodle Bake
This is a classic old recipe, definitely one worth having year after year!
Dovetailing Tip: Use the extra 1 1/4 pounds of ground beef that you cooked day 3 in todays Sour Cream Noodle Bake.
|1 1/4 pound||ground chuck|
|1 can||15-ounces tomato sauce|
|freshly ground black pepper|
|8 ounces||, weight egg noodles|
|1/2 cup||sour cream|
|1 1/4 cup||small curd cottage cheese|
|1/2 cup||sliced green onion (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.