OAMC Beef Noodle Bake
"This recipe comes courtesy of my mom. I assemble everything and then freeze it in a freezer bag. When I'm ready to make it, I thaw it out and bake it."
photo by Michelle Berteig
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb ground beef
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon pepper
- 1 cup small curd cottage cheese
- 1 cup sour cream
- 1⁄2 cup minced chives
- 8 ounces medium egg noodles, cooked and drained
- 3⁄4 cup cheddar cheese, shredded
directions
- In a skillet over medium heat, cook beef until no longer pink; drain.
- Add tomato sauce, salt, garlic powder, onion powder and pepper. Bring to boil.
- Reduce heat, cover and simmer for 5 minutes.
- Meanwhile, combine the cottage cheese, sour cream and chives; fold in noodles.
- In a greased 3 quart baking dish, layer half of the noodle mixture and meat mixture. Repeat layers.
- Cover and bake at 350°F for 35 minutes.
- Uncover, sprinkle with cheese.
- Bake 5 minutes longer or until cheese is melted.
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Reviews
-
Very good! Easy to put together. Kind of like a quick lasagna, I guess! I added some chopped onion to the ground beef while it was cooking. I also used a 15 oz. can of tomato sauce (not quite the entire can, but most of it, an 8 oz. can didn't seem like quite enough). Also, I'd say this recipe makes 4 hearty servings, as my husband and I ate half of it for dinner! It was tasty and I would make it again. Made for PAC Spring '08. -
This is comfort food at its best! Sometimes I use 1/2 Italian sausage or add 1/2 tsp fennel seed to the ground beef and Italian seasoning. I also use more sour cream and cottage cheese and add a mix of stewed tomatoes, tomato paste and tomato sauce instead of just sauce. No matter what it’s delicious just as written but it allows for experimentation and turns out great every time. The cheddar is perfect for it; I tried mozzarella once and it was fine, but the cheddar is perfect. -
I ran out of tomato pasata (tomato sauce) and used a tin of tomato soup instead, I used plenty of dried herbs and garlic (due to our families taste). Great with salad and garlic bread. Thanks for posting! -
My family really loved this recipe. Thanks! -
Very tasty! I put mine in a disposable casserole container so I could achieve the layering. It froze beautifully, and got the thumbs up from both DS when I chose to bake it. I'd love to add sundried tomatoes to this when I make it again, and a bit more tomato sauce. (And, believe me, I will!) Thanks for posting, FCR Gal!
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RECIPE SUBMITTED BY
FCR Gal
United States
My screen name is FCR Gal because my husband and I have Flat Coated Retrievers in addition to Gordon Setters and Pulik. My photo and my icon are of one our dogs as a puppy, Kipling.
About my ratings, I don't give anything lower than three stars. The recipes that I give four stars to are ones that I will definitely make again and will share with family and friends. I reserve five star ratings for recipes that are so fantastic that they are received with rave reviews from family and friends. These are recipes that become instant favorites and are made over and over. I appreciate constructive criticism about my recipes and how I can make them better.
I have lived in the South all of my life and have been cooking for as long as I can remember. I started cooking with my mom as a very young girl. I am fortunate to have been surrounded by wonderful Southern cooks all of my life and nothing says comfort food like fried chicken, mashed potatoes and vegetables that have been cooked down to mush! :-)) That is just the Southern way! To me, Southern cooking is very intuitive in that the best cooks don't ever work from a recipe. I try to do that also and almost never make something the same way twice!
