Sour Cream Noodle Bake
| Category | Casserole
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Mother's in the Kitchen |
| Comment | super |
Ingredients
- 8 ounces medium sized noodles
- 1 pound ground beef
- 1 teaspoon salt
- pepper
- 1/2 teaspoon garlic salt
- 2 tablespoons butter
- 8 ounce can tomato sauce
- 1 cup cottage cheese
- 1 cup sour cream or yogurt
- 6 chopped green onions
- 3/4 cup sharp cheddar cheese
Directions
Serves 6-8 Cook noodles until tender in salted water. Drain. Mix ground beef with salt, pepper, and garlic salt, Saute in butter breaking up in crumbles. (I never saute in butter. Who needs the extra fat? I saute the ground beef and pour off the extra fat, saving the meet juice and then add the salt, pepper, and garlic salt. Add the tomato sauce after the meat has browned, and simmer a few minutes. Combine the cottage cheese, sour cream, noodles, and green onions, In a casserole layer half the noodle mixture, half the meat mixture, the other half of the noodle mixture, the rest of the meat and top with the grated cheese. Bake in a 350 degree oven for 20-25 minutes. This will serve 6-8 people. I consider this casserole dish a real problem solver, It is festive enough in appearance tand taste for company and inexpensive enough for everyday family fare. It is very nutritious and can be prepared the day before (up to the point of baking) and refrigerated until half an hour before dinner. (This is by the contributor of the recipe, not I. (Lynn Moen (Mrs.Morris) Seattle, Washington
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