This recipe calls for ground chuck, but you can use whatever ground meat you find on sale or have on hand. There really isn’t a whole lot of difference noticed in the flavor, it’s good whatever you use. As a noodle bake, relax knowing that the leftovers are just as good as when it comes out of the oven. This makes a nice sized portion so we always have it two days in a row.
My kids even like these leftovers…and that’s unheard of at my house! Check out what they are saying about this recipe over at The Pioneer Woman:
“This really is yummy, guys, and can be made ahead of time and refrigerated, unbaked, until you’re ready to pop it in the oven. Delicious, easy weeknight grub.”
This is a convenient, affordable, great-tasting meal that can be done any day of the week. Your whole family will love it too…I promise!
Ingredients
1-1/4 pound Ground Chuck
1 can 15-ounces Hunt’s Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight No Yolk Egg Noodles
1/2 cup Daisy Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
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.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: For extra creaminess, add more sour cream.
Thanks again to The Pioneer Woman for this sensational recipe!