Guys, these noodles. These were certainly not your ordinary noodles. This casserole dish was fabulous for everyone, but those meat-and-potato-lovers would simply die over this recipe. Lately, life had been super busy. I am always on the lookout for recipes I could freeze and ones that wouldn’t take up too much of my time. You have no idea how relived I was when I got home from work and realized dinner was already made.
For those of you who were starting your new year’s resolutions, you are free to exchange the ground chuck for ground turkey. I recommend adding some yummy seasonings to spice things up a bit.
This recipe made 2 dishes, one for now and one for later. Just tightly seal the dish and stick it in the freezer. I plan on making several “make ahead meals” like this for those days in my third trimester where I can’t seem to get off the couch. My freezer needs to be full! I find myself taking a small nap after making breakfast and cleaning the kitchen. What’s going to happen when this baby grows even bigger? I guess we will have to wait to find out. Until then, I had fun making this delicious Sour Cream Noodle Bake!
You can’t go wrong with meat, cheese and creamy noodles, trust me.
Brown ground chuck (or turkey) 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.