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!
Ingredients
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
Instructions
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.
Why many cans of tomatoe sauce?? Is it 8 or 12 oz??
I assume that it means you need 20 oz tomato sauce. Personally I think that would be too much tomato so I would just use the one 12 oz can.
It’s one 15 oz AND one 8 oz. So, both. ?
Coz they don’t make 20 ounce cans, duhhhh
Be nice.
duhhhh that’s 23 oz
My Mother called this sour Cream Noodle Bake. One of my favorite Pot Luck Dinner recipe
I love this, but m
y husband doesn’t like tomato sauce, so I have adapted this with cream of celery or cream of mushroom soup. Good either way.
I believe we’d like it better with the cream of mushroom soup too! How much soup did you use?
Do you use the same amount of soup if using soup instead of tomato sauce?
There is no explaination on how to use the 2 different amounts of tomato sauce.
It’s both cans at once. No separate additions. They don’t make the size can needed to fulfill the recipe, so it takes 2 diff sizes
YES, YES, YES!
Tomato sauce comes in a plastic carton now. I don’t use can tomatoes they bring out contamination from the can because of the acid content.
The lining of the cans used for tomatoes in any form is carcinogenic. It is necessary because the acid level of tomatoes would eventually eat right through the can.
When do you put in the cheddar?
You layer it on…..noodles….meat sauce….cheddar…..noodles…meat sauce….cheese
We always put the cheese only on top. The noodles, sour cream, cottage cheeze and onions are mixed together then layered with the mest and tomato sauce mixture. Personally, I love using ground turkey, ILO ground beef. Either one is fabulous. This is my absolute favorite dish!
I think I might try layering the sour cream and cottage cheese on TOP of the noodles…. and use spaghetti sauce
Question: are we talking tomato sauce or pasta sauce?
I was wondering if anyone has tried using pasta sauce.
Pasta sauce is spaghetti sauce–you can use it OR the suggested plain tomato sauce. (hint: I put the sour cream & the cottage cheese in the blender to make it creamier. I don’t care to see the cottage cheese curds in my casserole)
Why won’t it let me print the recipe?
What can I use instead of cottage cheese. I have never eaten that, and don’t plan to.
Could a can of mushroom soup, ( with out the water that you usually use with it )
Be used, or would I need the water to make enough??? It looks good, and I want to
Try it, but not with CC. Thanks for any help.
I would use ricotta cheese instead of cottage cheese. Don’t think soup would work as replacement for the cheese at all well.
Ricotta cheese could be substituted for the cottage cheese. The consistency is about the same. Good luck!
Ricotta would work instead. Don’t use mushroom soup! The cottage cheese the is cheese portion of the casserole. This is like lasagna with sour cream and noodles. . .
You could use ricotta cheese instead.
Try ricotta cheese instead.
What about ricotta cheese?
Use Ricotta cheese in place of cottage cheese. I like it better too.
this is pretty much the pioneer woman’s recipe that I’ve done, only I use spaghetti sauce. More flavorful.
I agree- I’m gonna make it with spaghetti sauce- the tomato sauce sounds too BLAND! THANK YOU!!
Barilla is spaghetti sauce (pasta sauve).
Sauce
I would use ricotta instead of cottage cheese.
Why doesn’t it give you an option to print? I even tried to highlight the recipe and print and it won’t allow.
Copy and paste to Word then print
This recipe sounds delicious. Can’t wait to try it. But my daughter doesn’t like red sauce, so when I make spaghetti I use a mixture of spaghetti sauce and ranch dressing. Sounds weird, but even though it’s pink, she likes it, so I’ll try it here, too.
There is a recipe that uses sour cream and noodles, it’s called Stroganoff
Do you really put tomato sauce,cheddar cheese and cottage cheese in your Stroganoff?
And her recipe doesn’t include mushrooms, so….
My thoughts exactly.
I use marinara sauce. We did this with spaghetti noodles.
I think I’d use spaghetti sauce? ..and some cream cheese, perhaps
This recipe is perfect for large groups. So easy to make & everyone loves it!
I made this, but didn’t have tomato sauce so I used spaghetti sauce and added some Italian blend cheese with the cheddar. Really good.
Sounds delicious, Debbie!
for those afraid off cottage cheese, melted cottage cheese is delicious!…. and has a nicer texture than ricotta