I saw this on Pioneer Woman’s Blog & had to make it. (Sidenote: I am SO excited for her new show on Food Network!)
I’m not a fan of cottage cheese by itself, but mixed up in this recipe it’s great! Matt & Ada both gobbled this up for dinner and leftovers throughout the week. It’s a hearty, meaty, comfort-food meal.
I sent Matt to the store to get me the egg noodles (No Yolks as Ree raved about), and he came home with some longer weird ones. He swore he looked high and low in the store and couldn’t find them. When I went to the store later that week, there they were on the exact shelf I told him to look on…ah well. Next time I make this I’ll use ’em :)
1-¼ pound ground beef
1 15 oz. can tomato sauce
½ t. salt
Freshly ground black pepper
8 oz. egg noodles
½ c. sour cream
1-¼ c. cottage cheese
½ c. sliced green onions (less to taste)
1 c. grated sharp cheddar cheese
Preheat oven to 350 degrees.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
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 & enjoy!