PW’s Sour Cream Noodle Bake

AKA Lazy Lasagne

AKA non-Italian Lasagne

Not my photo. Obviously. Because 1) its good food photography, and 2) her dishes are prettier than mine.

Everyone really liked this a lot – it’s going into permanent rotation. It made a lot (a full 9×13 pan) so we’ll have leftovers for later this week.  I also loved that it was easy to throw together.  I shouldn’t say this is Pioneer Woman’s, in case you don’t love it, because I altered it a tad. Her original is here.

1 lb ground beef

8 oz uncooked wide egg noodles

2 – 8 oz cans tomato sauce

1/2 t salt

pepper

1/2 cup sour cream

1 1/4 cups cottage cheese

1/2 cup sliced green onions

1+ cup grated sharp cheddar

Preheat oven to 350 degrees.

Brown ground chuck 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.

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4 thoughts on “PW’s Sour Cream Noodle Bake

  1. Lauren

    How funny that you posted this today. I just bought the ingredients to make it last night at the grocery store!

    Reply

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