But for now, it's Sour Cream Noodle Bake. I was hooked at the title. We love sour cream 'round here. And noodles? Yes, pasta please. And bake. Do I even need to go there.
So yeah, we all liked this. It's not overly Italian - it really is just a noodle bake. The noodles are so creamy, the sauce is nice and meaty without being too much, and the cheese...well, cheese speaks for itself. It stands alone.
If you hate cottage cheese, then please get over yourself for once and just use it in these noodles. You won't know it's there...it'll just be very creamy and yummy!
Oh! And one of the things that I liked about this is that it doesn't make a huge dish like some casseroles. It's kind of nice to not have an enormous amount of leftovers sometimes, you know?
But if you want a huge dish, just make double.
Sour Cream Noodle Bake
Adapted from Pioneer Woman
1 lb. ground beef (I use 80/20)
1 onion, chopped
3/4 tsp salt
1 T sugar
15 oz. can tomato sauce
12 oz. dry egg noodles
1/2 cup sour cream
1 1/4 cup small-curd cottage cheese
1/4 cup chopped green onions
1/2 tsp pepper
1 1/2 cups shredded cheddar cheese
Brown the onion and the meat in a skillet, breaking up with a wooden spoon. Drain the grease. Add the salt, sugar and tomato sauce to the meat in the skillet and simmer on low for about 20 minutes while you make the noodles.
Cook the noodles in boiling salted water according to package directions. You don't want them to be mushy, though, so don't overcook! Drain the noodles and return them to the pot. Add the sour cream, cottage cheese, green onions and pepper. Stir to combine.
Spray a 2-quart baking dish with nonstick cooking spray. Spread half of the noodles in the dish. Cover with half of the sauce. Sprinkle half of the cheese on top. Do another layer - noodles, sauce, cheese - and bake in a 350 degree oven for about 35-40 minutes, until hot and bubbly.