Sour Cream Noodle Bake

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1/2 cup Green onions

• Condiments

  • 1 1/2 (15 ounce can Tomato sauce

• Pasta & Grains

  • 8 oz Egg noodles

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 1 1/2 cups Cheddar cheese, grated sharp
  • 1 1/4 cups Curd cottage cheese, small
  • 1/2 cup Sour cream

Found on life-in-the-lofthouse.com

Description

Ingredients

• 1 pound lean ground beef
• 1 (15 ounce) can Tomato sauce
• 1 (8 ounce) can Tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces egg noodles
• 1/2 cup sour cream
• 1 1/4 cups small curd cottage cheese
• 1/2 cup green onions, thinly sliced
• 1 1/2 cups grated sharp Cheddar cheese

Directions

• Preheat oven to 350 degrees F. In a large skillet, over medium-high heat, brown and crumble the ground beef. Drain grease, then add the tomato sauce, salt and pepper to skillet. Stir mixture and reduce heat to low. Let simmer for about 5-10 minutes. Meanwhile, boil egg noodles in a large pot of water until al dente. Drain water. Set noodles aside. In a medium bowl, combine sour cream and cottage cheese, stir together and then stir in the egg noodles. Sprinkle with a little black pepper and gently stir mixture to coat the noodles. Stir in green onions. Grease a 9×13 baking pan with non-stick spray. Layer half the noodles in the bottom of the pan, spread out evenly. Spread half of the meat mixture over the noodles, sprinkle with half the cheese. Repeat layers again, with remaining noodles, the rest of the meat mixture and then ending with the cheese. Bake for 20 minutes or until cheese is melted. Serve and enjoy! ♥