- 8
- 10 mins
- 30 mins
Ingredients
- 1 1/4 pounds ground chuck
- One 15-ounce can tomato sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cups small curd cottage cheese
- Pinch red pepper flakes
- 1/2 cup sliced green onions (less to taste)
- 1 cup grated sharp Cheddar
- Crusty French bread, for serving
Preparation
Step 1
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet.
Drain the fat.
Add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper.
Stir.
Simmer while you prepare the other ingredients.
Cook the egg noodles until al dente.
Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese.
Add plenty of freshly ground black pepper and a pinch of red pepper flakes.
Add to the noodles and stir.
Add the green onions and stir.
To assemble:
Add half of the noodles to a baking dish.
Top with half the meat mixture.
Sprinkle on half the grated Cheddar.
Repeat with noodles, meat and then a final layer of cheese.
Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze:
Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan.
Seal the top of the container with the lid or heavy foil.
Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen:
Place directly in a 375-degree F oven and bake, covered, for 45 minutes.
Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.