Good morning! Today I am sharing one of our family's favorite recipes that not only tastes AMAZING, but is a great one to prep ahead of time as well! Everything about this dish screams classic comfort food! Trust me, KIDS. WILL. GOBBLE. THIS. UP. When I serve a heartier main dish like this, I like to serve it with 2 veggies: a cooked one, such as these green beans, peas, or brussels sprouts and a fresh one, such as carrots, cucumbers or sliced tomatoes.
Sour Cream Noodle Bake
1 lb ground beef
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning
8 oz tomato sauce
1 cup cottage cheese (for the love of all that is Holy, use the real, full fat stuff)
1 cup sour cream (again, don't sub this for lite)
8 oz egg noodles
freshly shredded cheese (We like a combination of freshly shredded sharp cheddar and freshly shredded mozzarella)
Brown and drain ground beef. Add beef back to the pan over low heat and stir in minced garlic, salt, pepper, Italian seasoning and tomato sauce. Simmer for 5 minute and remove from heat. Meanwhile, boil egg noodles for 2 minutes less than the lowest time on the package directions. (They WILL continue cooking in the oven. No one likes an overcooked noodle!) Drain noodles and combine them with the cottage cheese and sour cream.
Spray a 9x9 baking dish with cooking spray and put the noodle mixture in the bottom. Top with reserved meat sauce. Cover with cheese and bake at 350 degrees for 20 minutes or until bubble and cheese is melted. You can broil the top for a minute or 2 if you want the cheese to brown. Remove from oven and serve!
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