Sour Cream Beef Noodle Casserole
Egg noodles stirred into sour cream, cottage cheese and green onions, layered with a ground beef tomato sauce and sharp cheddar and baked until the cheese melts. Serves 8.
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Ingredients
- 1 1/4 pounds ground chuck or other ground beef
- 15 ounces tomato sauce 1 can
- 1/2 teaspoon salt
- black pepper freshly ground, to taste
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cups cottage cheese small curd
- 1/2 cup green onions sliced; use less to taste
- 1 cup sharp cheddar cheese grated
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Brown the ground chuck in a large skillet, breaking it up as it cooks, until it reaches 160°F. Drain the fat.
- Add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then let it simmer while you prepare the noodles.
- Cook the egg noodles in salted boiling water until al dente. Drain and set aside.
- In a medium bowl, stir together the sour cream and cottage cheese with plenty of black pepper. Add the mixture to the noodles and stir, then stir in the green onions.
- Spread half of the noodles in the baking dish. Top with half of the meat sauce, then sprinkle on half of the cheddar. Repeat with the rest of the noodles, meat sauce and cheddar.
- Bake for 20 minutes, until the cheese is melted and the center reaches 165°F. Serve with crusty French bread.
Notes
Cook the noodles only to al dente. To make ahead, assemble, cover and refrigerate, then add 10 to 15 minutes to the bake. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 421kcalCarbohydrates: 25.8gProtein: 24.2gFat: 24.5gSodium: 668mgFiber: 1.9gSugar: 4g