Sour Cream Noodle Bake

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
8 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then 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, and then 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 and 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.


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