My youngest said this was the best dinner I had made in a long, long, long, long, long, long time. Thank goodness because if you have been following MommaCooks you know that he has been impossible to feed lately. He wasn’t the only one who liked it either….it was a success all the way around.
1-Â¼ pound Ground Chuck, Turkey or Chicken
1 can 15-ounces Tomato Sauce
Â½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
Â½ cups Sour Cream
1-Â¼ cup Small Curd Cottage Cheese
Â½ cups Sliced Green Onions (more or 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.
We had this with a salad and some super yummy chocolate pound cake for dessert (that recipe will be popping up here on MommaCooks later on this week).
What did the family think? Everyone LOVED it! Hubby and I went back for seconds and our oldest even had thirds!
from The Pioneer Woman
One Response to Sour Cream Noodle Bake
I’ve been wanting to try this one but since I gave up cheese for Lent it’s in the “try after Easter” pile. Now I plan to send it to the top of that list! 🙂