Sour Cream Noodle Bake
Creamy, tangy, beefy noodle bake, makes for an easy weeknight meal. And, I usually have leftovers that reheat well, for a few work lunches.
1 pound Hamburger
15oz can Tomato Sauce
1/2 teaspoon Salt
4 cups Egg Noodles
1/2 cup Sour Cream
1 1/4 cups Cottage Cheese
Pinch of Red Pepper Flakes (optional)
1/2 cup Sliced Green Onion (less to taste)
2 cups Cheddar Cheese (grated)
2 cups Frozen Peas or Peas and Carrots
Preheat the oven to 350 degrees.
Brown Hamburger in a large skillet.
Drain fat if needed.
Add Tomato Sauce, Salt & Pepper.
Simmer while you prepare other ingredients.
Boil the Egg Noodles per package directions.
Drain and set aside.
In a medium bowl, combine the Sour Cream and Cottage Cheese.
Add Salt and Pepper and optional Red Pepper Flake.
Add Green Onions.
To assemble, layer the baking dish with half the noodles, then half the meat mixture, then half the cheese.
Repeat layers and bake till cheese is melted, about 20 minutes.
To freeze: assemble Noodle Bake in a foil pan. Seal tightly with foil and place in the freezer.
To bake from frozen: place directly from the freezer into a 375-degree oven and bake, covered for 45 minutes. Remove lid and bake an additional 20 minutes, till cheese is lightly brown and bubbly.