Sour Cream Noodle Bake

Sour Cream Noodle Bake: From the Pioneer Woman

Ingredients
1-1/4 pound Ground Chuck

1 teaspoon Onion Powder
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt

Freshly Ground Black Pepper

1 teaspoon Italian Seasoning
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

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 for 10-15 minutes.  Cool and package in freezer bag.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Package in another freezer bag.

 

Package up all bags, one separate for the cheese, into one for swap day.

Cooking Day:

Thaw in fridge overnight.  Preheat oven to 350 degrees.  Cook noodles al dente (since they will cook more in the oven).  Drain noodles and mix in with the cheese and sour cream mixture.

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.