This is another winning recipe from my Midwest frontier idol, the Pioneer Woman.
I LOVED this casserole! We had it for leftovers the next day and I was so sad when it was gone. Good thing every time I go home my Momma sends back a cooler full of ground beef with me! “We’ve got to eat this cow before we get our next one!” Gotta love it, Kingston.
Here is the Pioneer Woman’s recipe. The only adjustments I made were due to using only 1 pound of ground beef (not chuck, and not 1.25 pounds) — so I pulled back just a bit on the rest of the ingredient amounts to accomodate this.
I also used bow tie pasta instead of egg noodles, since it was buy one get one at Publix.
- 1-1/4 pound Ground Chuck
- 1 can 15-ounces Tomato Sauce
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 8 ounces, weight Egg Noodles
- 1/2 cup Sour Cream
- 1-1/4 cup Small Curd Cottage Cheese
- 1/2 cup Sliced Green Onions (less To Taste)
- 1 cup Grated Sharp Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.