Sour Cream & Noodles with Beef. Easy and Delicious!

This is a lot like a dish I have made for years but just different enough to entice me to give it a whirl.  It is very good and I am adding it to my regular list of go to meals!  I saw The Pioneer Woman, Ree Drummond make it on TV and she had me at the sour cream and noodles part!  Add cheddar, beef, and green onion and the deal was sealed.

This makes 6 big portions so being in the "stock up my freezer" mode I baked 2 portions for supper last night and froze 2 for later.  They will be handy and delicious some time down the road.

Ingredients for Sour Cream & Noodles with Beef:

1 1/2 pounds ground chuck
15 ounce can of tomato sauce
1/2 t. salt
freshly ground black pepper
8 ounces egg noodles
3/4 C. sour cream
1 1/2 C. small curd cottage cheese
1/8 t. red pepper flakes (or to taste)
1 C. sliced green onions (or to taste)
2 C. shredded cheddar cheese

Preheat the oven to 350 degrees F. and spray baking dish with cooking spray.  If you plan to bake the whole recipe use a 9" x 13' dish.

Start a large pan with salted water, bringing it to a boil to cook the noodles in, according to package directions.

Brown the beef in a skillet draining the fat if needed.  Add the salt and pepper well.  Add the tomato sauce cover and reduce to a low simmer while you finish cooking the noodles and slice the onions.  Drain the noodles and set them aside when they finish cooking.

Using a medium sized bowl mix the cottage cheese, sour cream.  Add the red pepper flakes, a pinch of salt, and a good portion of black pepper.  Add the drained noodles and green onion mixing well.

To assemble add half of the noodles to the bottom of the baking dish spreading evenly to cover.   Top with half of the meat and sauce mixture and sprinkle with half of the shredded cheddar cheese.  Repeat again to finish assembling the dish.    Bake 20-30 minutes until heated through and the cheese is melted and bubbling.

Yield 6 servings.  Serve with a green salad or slaw.

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