Ingredients: |
Ingredients: 1 ¼ lb ground chuck
1 jar garlic spaghetti sauce
½ tsp salt
ground black pepper
8 oz egg noodles
½ c sour cream
1 ¼ c small curd cottage cheese
½ c sliced green onions (less to taste)
1 c grated sharp cheddar
2-3 cloves of garlic
Worcheshire sauce
Crusty French bread, for serving
(For something different, can substitute different cheeses or add veggies for flare.)
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Directions: |
Directions:Preheat the oven to 350º. Brown the ground chuck in a large skillet. Drain the fat, and then add the sauce, salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients. Cook the egg noodles until al dente. Drain and set aside. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch. Add to the noodles and stir. Add the green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the cheese. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more. |
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