Sour Cream Noodle Bake

Ingredients

• 8 servings pepper black freshly ground
• 15 ounce tomato sauce canned
• 1.3 cups curd cottage cheese 
• 8 servings top french for serving
• 8 ounces extra wide egg noodles 
• 0.5 cup green onions sliced to taste (less )
• 1.3 pounds ground beef 
• 1 pinch pepper flakes red
• 0.5 teaspoon salt 
• 1 cup sharp cheddar grated
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Brown the ground chuck in a large skillet.
4. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
5. Cook the egg noodles until al dente.
6. Drain and set aside.
7. In a medium bowl, combine the sour cream and cottage cheese.
8. Add plenty of freshly ground black pepper and a pinch of red pepper flakes.
9. Add to the noodles and stir.
10. Add the green onions and stir.
11. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese.
12. Bake until all the cheese is melted, about 20 minutes.
13. Serve with crusty French bread.
14. To freeze: Assemble the Sour Cream Noodle
15. Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
16. Place directly in a 375-degree F oven and bake, covered, for 45 minutes.
17. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.