Sour Cream Noodle Bake

This is another recipe that I made a lot last year and apparently never found the time to blog. Sorry about that, folks. It’s from the ever-popular Ree Drummond, a.k.a., the Pioneer Woman, so you might have already seen it over on her blog. It’s an easy, comforting weeknight dinner that we all love.

Sour cream noodle bake

If you aren’t sure how you feel about cottage cheese, never fear. It combines beautifully with the other ingredients and makes the whole thing taste insanely good. Trust me.

Sour Cream Noodle Bake
From The Pioneer Woman

1 1/4 pounds ground beef
1 15oz can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
1 bag egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
1/2 cup sliced scallions
1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees. Spray a 9 x 13″ baking dish with cooking spray.

Brown ground beef in a large skillet. Drain fat, then stir in the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. 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 scallions and stir.

To assemble, add half of the noodles to the 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 salad and crusty French bread.