Ingredients
- 1 lb ground beef
- 1 can (15 oz) tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1 package (12 oz) egg noodles
- 3/4 cup sour cream
- 1 container (16 oz) cottage cheese
- 2 cups grated cheese {I always use Colby Jack}
Instructions
- Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray.
- Cook the ground beef in a skillet until no longer pink. Drain any excess fat.
- Add in the tomato sauce, salt, pepper, and onion powder into the meat and let simmer on low while you prepare the rest.
- Cook the egg noodles according to package directions [don’t forget to salt the water!]
- In large bowl, mix together the sour cream and the cottage cheese.
- Drain the noodles and pour them into the mixing bowl with the sour cream and cottage cheese. Stir to coat all the noodles.
- Pour half the egg noodle mixture into your prepared pan, top with half the ground beef mixture, and then half the shredded cheese. Repeat.
- Bake for 20 minutes.
Notes
I always cook the egg noodles for 1 minute less than what the package calls for. They will cook slightly more when they bake in the oven.
For best results, don’t use low-fat or fat-free cottage cheese or sour cream. Obviously you could to save calories, but taste wise and texture, the dish will suffer.
Sometimes when I make this I will divide it into two 8×8 pans (instead of one big 9×13), cook one right away for dinner and then I will cover the other with aluminum foil and put in the fridge for another night. It will keep in the fridge for 2-3 days. Just bake as directed.
Source: Allrecipes.com
