Sour Cream Noodle Bake

As soon as I saw this recipe on The Pioneer Woman's website I knew I needed to make it asap! It just looked like my kind of food. Cheesy and noodley! It is really easy and pretty quick to put together, a great weeknight meal. It is very tasty and makes great left overs.

It is definitely going to be a staple dinner around my house now. My in house taste tester LOVED it and so did I!

What you need,

1 lb lean ground beef

1 can (15oz) tomato sauce – just plain old tomato sauce!

½ tsp kosher salt

Fresh ground pepper to taste

8 oz egg noodles

½ cup sour cream (I added a little extra about ¼ cup, I like sour cream so I figured it could’t hurt, and it didn’t! YUM!)

1 ¼ cup small curd cottage cheese

¼ - ½ cup of chopped green onion (it can be overpowering so go with your taste)

1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet, drain the fat. Add in the tomato sauce and salt and pepper to taste. Stir, then let it simmer while you get the other components ready.

Cook the egg noodles as directed on package, drain and set aside.

In a medium bowl mix the sour cream, cottage cheese, green onion and salt and pepper to taste.

Add in the cooked noodles and stir to coat.

To assemble layer in a baking dish a layer of the noodle mixture then top with half of the meat mixture then the rest of the noodles and and top with the second half of the meat mix. Top with the cheddar cheese and bake in the oven for 20-25 minutes or until bubbly and the cheese is melted.

You should make this tonight for dinner, seriously your family will love it!

So creamy and good, like a lazy lasagna only tangier!

Thanks PW, you rock!

Jen