Cooking Thursday

Today's recipe is one I got from the Pioneer Woman. If you know anything about her, you know that if you use one of her recipes, it's almost guaranteed to be good! This is one I've made quite often.  When I make it, I do a double batch and freeze one - it freezes well.

 Sour Cream Noodle Bake

1 pound ground beef, cooked and drained
1 can 15 ounces tomato sauce
1/2 teaspoon salt
black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup (or less to taste) sliced green onions
8 ounces shredded sharp cheddar cheese

Preheat oven to 350 degrees.
Add tomato sauce, salt and black pepper to ground beef. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until el dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of black pepper. Add to cooked noodles and stir, then stir in green onions.
To assemble, place half of noodles in a baking dish. Top with half of meat mix, then sprinkle on
half of the grated cheese. Repeat layers.
Bake for 20 to 30 minutes, until cheese is melted.
This freezes well. If freezing, thaw, then bake for 45 minutes at 350 degrees.