I did a few things different. I used whole wheat noodles, low fat cottage cheese, and fat free sour cream. It was still super yummy!! I also added some Italian seasoning to the tomato sauce. And I didn't have green onions so I added yellow onion to my hamburger when I browned it. And then I doubled it and made it in a 9x13. My hubby gets to come home for lunch most days so we love leftovers for lunch. Also as I was eating this I thought that this would be so easy to double and put in to 2 smaller pans and keep one for yourself and take one to whoever needs dinner for the night. Add a salad and some bread and you have a Super Yummy dinner!!
also this is like lasagna and you need to let it set up for a few minutes so its not super runny!!
Sour Cream Noodle Bake
- 1-¼ pound Ground Chuck
- 1 can 15-ounces Tomato Sauce
- ½ teaspoons Salt
- Freshly Ground Black Pepper
- 8 ounces, weight Egg Noodles
- ½ cups Sour Cream
- 1-¼ cup Small Curd Cottage Cheese
- ½ cups Sliced Green Onions (less To Taste)
- 1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
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.
Serve with crusty French bread.
