The sour cream, cheese, and cottage cheese make this dish so creamy and delicious. After trying this casserole, it will be on my dinner table as often as meatloaf! This casserole makes a lot, but there are never any leftovers when my family is around. A truly classic casserole that you must try. Check out what they are saying about this recipe over at The Pioneer Woman:
“This is a classic old recipe shared with my mom by her friend Betty Daley.”
This is the kind of recipe that pass around to all of your family and friends!
- 1-1/4 pound Ground Chuck
- 1 can 15-ounces Heintz Tomato Sauce
- 1/2 teaspoon Salt
- McCormick’s Freshly Ground Black Pepper
- 8 ounces, weight Light and Fluffy Egg Noodles
- 1/2 cup Great Value Sour Cream
- 1-1/4 cup Daisy Small Curd Cottage Cheese
- 1/2 cup Sliced Green Onions (less To Taste)
- 1 cup Kraft Grated Sharp Cheddar Cheese
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.
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Quick Tip: Try colby jack cheese instead of sharp.
Thanks again to The Pioneer Woman for this tasty and versatile recipe.