January 29, 2015
SOUR CREAM NOODLE BAKE....A FAVORITE CASSEROLE FOR A FROSTY WINTER EVENING
When making a favorite casserole, why not double the batch?
After baking, let the extra casserole cool, wrap it up and tuck it into the freezer.
This always comes in handy when helping out a family member or friend
who is pressed for time
or is dealing with busy nights of sports practices with the children.
Food for family and friends does not have to be fancy...
they will be thrilled
with old-fashioned comfort foods.
Everyone will feel relaxed
as they help themselves from big platters set right on the table.
They'll love it...I promise!
SOUR CREAM NOODLE BAKE
11/4 pound Ground Chuck
1(15-ounce) can Tomato Sauce
1/2 teaspoon Salt
1 t. garlic powder
Course ground Black Pepper
8 ounces egg noodles
1/2 cup Sour Cream
11/4 cup Cottage Cheese
1/2 cup chopped onion
1 cup Grated Sharp Cheddar Cheese
Brown ground chuck with chopped onion. Drain once the meat is browned well. Season with salt, pepper and garlic powder. Stir in the tomato sauce. Set aside.
In a large pot, boil the noodles slightly, about 3-5 minutes. Drain. Set aside.
In a mixing bowl, combine the cottage cheese and sour cream. Season with salt and pepper.
Now you are ready to assemble. In a baking dish, place 1/2 of the noodles in a layer. Top with 1/2 of the meat sauce. Now, spread the cottage cheese, sour cream mixture over this layer and sprinkle with Parmesan cheese. Layer the rest of the noodles, top with remaining meat mixture, top with grated cheese and more Parmesan cheese. Bake at 350 degrees F. for 30 minutes. Serve with tossed salad and garlic bread!