Sour Cream Noodle Bake

Ingredients:

For the sauce mixture

1 pound ground beef

1 small sweet onion, small diced

2 cloves garlic, minced

15 ounce can tomato sauce

½ teaspoon salt

½ teaspoon black pepper

For the noodle mixture

12 ounces egg noodles

1 ½ cups small curd cottage cheese

¾ cup sour cream

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

8 ounces shredded Colby Jack cheese

 

Instructions:

Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.

In a large skillet over medium-high heat, add the ground beef and onion, breaking up the beef into crumbles, and cook until there is no pink left and the onion has softened, 8-10 minutes.

Add the garlic and stir it in until fragrant, 30 seconds.

Stir in the tomato sauce, salt, and pepper. Bring to a simmer, turn the heat down to low, and simmer uncovered for 15 minutes. Stir occasionally.

While the sauce is simmering, cook and drain the egg noodles per the package directions.

In a large bowl, stir together the cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder until well combined.

Add the noodles to the bowl and stir so the noodles are coated.

Place half of the noodles into the bottom of the prepared baking dish.

Top with half of the sauce.

Top with half of the cheese.

Repeat with the noodles, sauce, and cheese. Place into the oven for 20 minutes until warmed through, and the cheese has melted, serve immediately.