Sour Cream Noodle Bake
After making Christmas dinner for 15 people, I have not been in much of a mood to cook. But then again, I refuse to spend money on eating out when I have ingredients at home that need to be used up in a timely manner. The ground beef that I bought for this recipe was about to expire in a couple of days so I had no choice but to make this dish. Fortunately, it was a quick and easy dish that tasted fantastic. It was a perfect combination of meatiness, creaminess, and cheesiness. Plus, Jason and I have plenty of leftovers, which saves me a day of cooking. Whew!
Sour Cream Noodle Bake (adapted from Pioneer Woman):
Yields 4 servings
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cup cottage cheese
- Freshly ground black pepper, to taste
- 1/2 cup sliced green onions
- 1 tablespoon olive oil
- 1 1/4 pound ground beef
- 1 (15-ounce) can tomato sauce
- 1/2 teaspoon salt
- 1 cup grated sharp cheddar cheese
- Crusty French bread, for serving
Preheat the oven to 350 degrees F. Lightly butter a pie dish or 8x8 baking dish.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a medium bowl, combine the sour cream and cottage cheese; season with pepper, to taste.
Add the pasta and gently toss to combine; stir in the green onions. (I forgot about the green onions. Hey, it happens.)
Heat olive oil in a medium skillet over medium high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 3-4 minutes.
Drain the fat and discard from the skillet.
Add the tomato sauce, salt and pepper, to taste; simmer until ready to be used.
To assemble, add half of the noodles to the baking dish.
Top with half of the meat mixture, then sprinkle 1/2 cup cheddar.
Repeat with the noodles, meat mixture and the remaining cheese.
Place into oven and bake for 20 minutes, or until the cheese has melted.
Serve immediately with crusty French bread, if desired.
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