Well, this recipe is so easy, even my kid could make it. My husband has made it plenty of times and absolutely loves it even when he makes it! It is the dish that I always have all the ingredients for in my pantry and if either of us are in a rush, or maybe got home before the other, we make it. It is so incredibly wonderful for leftovers, too! We are always happy to take this to work the next day.
Actually, it may just taste better the next day. Check out what our friends over at Life in the Lofthouse had to say about this:
“A family-favorite dinner right here! Egg noodles, tomato sauce, ground beef and cheese. Yum.”
I am telling you, this is totally amazing!
1 pound lean ground beef
1 (15 ounce) can Barilla Tomato sauce
1 (8 ounce) can Barilla Tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces egg noodles
1/2 cup Daisy sour cream
1 1/4 cups small curd Breakstone’s cottage cheese
1/2 cup green onions, thinly sliced
1 1/2 cups grated sharp Kraft Cheddar cheese
Preheat oven to 350 degrees F.
In a large skillet, over medium-high heat, brown and crumble the ground beef. Drain grease, then add the tomato sauce, salt and pepper to skillet. Stir mixture and reduce heat to low. Let simmer for about 5-10 minutes.
Meanwhile, boil egg noodles in a large pot of water until al dente. Drain water. Set noodles aside.
In a medium bowl, combine sour cream and cottage cheese, stir together and then stir in the egg noodles. Sprinkle with a little black pepper and gently stir mixture to coat the noodles. Stir in green onions.
Grease a 9×13 baking pan with non-stick spray. Layer half the noodles in the bottom of the pan, spread out evenly. Spread half of the meat mixture over the noodles, sprinkle with half the cheese. Repeat layers again, with remaining noodles, the rest of the meat mixture and then ending with the cheese.
Bake for 20 minutes or until cheese is melted. Serve and enjoy!
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Quick Tip: Prep this and freeze until ready to use
Thanks again to Life in the Lofthouse for this amazing recipe.