Sour Cream Noodle Bake
Adapted from Food Network (Ree Drummond)
Ingredients
- 1 1/4 lb 570 g ground chuck
- 15 oz 425 g tomato sauce (one 15 oz can)
- 1/2 tsp salt
- to taste black pepper
- 8 oz 227 g egg noodles
- 1/2 cup 120 ml sour cream
- 1 1/4 cup 280 g small curd cottage cheese
- pinch red pepper flakes
- 1/2 cup 120 ml green onions, sliced
- 1 cup 100 g sharp Cheddar, grated
- to taste crusty bread, for serving
Method
- Preheat the oven to 175°C (350°F).
- Brown the ground chuck in a large skillet. Drain the fat, then add the tomato sauce, salt, and plenty of black pepper. Simmer while you prepare the other ingredients.
- Cook the egg noodles until al dente. Drain and set aside.
- Combine the sour cream and cottage cheese in a medium bowl with plenty of black pepper and a pinch of red pepper flakes. Stir into the noodles, then add the green onions.
- Layer half the noodles in a baking dish, top with half the meat mixture, then half the Cheddar. Repeat with the remaining noodles, meat, and a final layer of cheese.
- Bake until all the cheese is melted, about 20 minutes.
- Serve with crusty bread.
Notes
- To freeze: assemble in a disposable oven-proof pan, seal tightly, and freeze.
- To cook from frozen: bake covered at 190°C (375°F) for 45 minutes, then uncover and bake until lightly browned and bubbly, about 20 more minutes.