This was so good! It's a recipe from The Pioneer Woman (her version looks a lot neater than mine). It was the perfect warm casserole to end a chilly, wet day.
It made a lot, and I wish we'd have frozen the leftovers, because I'll bet they are just as good, or better, later.
1 lb extra lean ground beef
1 jar pasta sauce (I used fire roasted tomato)
Salt and pepper
8 oz Eggless egg noodles
1/2 cup sour cream
1 1/4 cup cottage cheese (small curd)
1/2 cup green onion, sliced
1 cup grated cheddar
Preheat oven to 350.
In a skillet, brown beef and drain if necessary. Add tomato sauce. Season to taste with salt and pepper. Simmer.
Cook egg noodles until al dente.
I let Quinn do this part. In a large bowl, mix sour cream and cottage cheese. Add a bunch of black pepper. Stir in well drained noodles and add green onions. Season to taste with salt.
In a casserole dish, toss in noodles. Top with half of the ground beef mixture, sprinkle on half the cheese, finish with the remaining ground beef mixture, and the last 1/2 cup of grated cheese.
Bake 20 minutes, until cheese is melted.