I’m a foodie. No, I don’t mean I’m a food snob and can only eat exotic dishes drizzled with truffle oil. I love watching cooking shows. One of my favorites is The Pioneer Woman on The Food Network.
Ree Drummond’s recipes are easy to make and yummy. After all she has 4 kids and a Cowboy husband to feed. I recently tried her Sour Cream Noodle Bake. This is a keeper recipe for me. It’s not expensive to make, freezes well, and the leftovers taste better than when it first came out of the oven. See what you think.
- 1-1/4 pound Ground Chuck
- 1 can 15-ounces Tomato Sauce
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 8 ounces, weight Egg Noodles
- 1/2 cup 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
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.