Sour Cream Noodle Bake

This recipe is from the Pioneer Woman.  I didn't mess with it too much, except to use greek yogurt instead of sour cream because sour cream upsets my husband's stomach.  Greek yogurt is also undoubtedly healthier and has more protein.  This was a really easy, quick casserole and it turned out pretty well.  Very simple, homey, and comforting.  My husband adored it and gave it a rating of 10 out of 10.  We'll make it again for sure.  I served it with Stir Fried Lemony Green Beans (also from the Pioneer Woman!) and it was a nice dinner.

   

  

Sour Cream Noodle Bake

  

1 lb ground beef

3 cloves minced garlic

15 oz can tomato sauce

salt and pepper to taste

8 oz egg noodles

1 1/4 C cottage cheese

5 oz container plain greek yogurt (or sour cream)

1/4 C sliced green onions

1 C grated cheddar

  

Preheat oven to 350 and grease a 2 quart baking dish.  Set aside.

  

Heat a large nonstick skillet over medium-high and add ground beef.  Break up with a spoon and cook, stirring frequently.  When it's about half cooked, add the minced garlic.  Continue to cook and stir until beef is cooked through.  Drain off any excess fat, then add the tomato sauce.  Add salt and pepper to taste.  Set pan aside.

  

While you make the sauce, cook the egg noodles just until al dente in a large pot of salted water.  Drain and set aside.

  

Stir together cottage cheese, greek yogurt, and green onions, then add salt to taste.  Add mixture to noodles and stir to combine.

  

Pour noodle mixture in prepared baking dish and top evenly with ground beef mixture.  Sprinkle evenly with grated cheddar.  Bake until cheese is melted and dish is hot, 15-20 minutes.

  

Yield: 6 servings