SOUR CREAM NOODLE BAKE

This is a great dish from The Pioneer Woman. I cut the recipe in half to feed my family but everyone liked it so much I probably should have made it in full so we could have leftovers!

serves 8

1 1/4 pound ground beef (Anywhere from 1 pound to 1 1/2 will work just fine)

1 (15 oz.) can tomato sauce

1/2 tsp. salt

Ground black pepper

8 oz. egg noodles

1/2 cup sour cream

1 1/4 cups cottage cheese

1/2 cup sliced green onion (or less, to taste)

1 cup sharp cheddar cheese, grated

Preheat oven to 350 degrees.

Brown ground beef in a large (12-inch) skillet. Drain fat, then add tomato sauce, salt, and pepper to taste. Let simmer on the stove.

Cook egg noodles to al dente according to package directions. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add to the drained noodles and stir together, then add the green onions.

To assemble, add half the noodles to a baking dish. Top with half of the meat mixture, then half of the cheese. Repeat with remaining noodles, meat, and cheese, and bake for 20 minutes or until cheese is melted and dish is heated through.