This is an excellent weeknight meal for my family. It’s also nice enough to serve when we have company over. Not many people cook like this anymore, so when I can serve up a traditional home style meal, I’m all for it. I don’t think I’ve ever had any friends or family say that they didn’t like this dish. I like to serve it up with a nice dinner salad for a complete meal. It’s a sure way to fill everyone at the table right to the brim! Check out what they are saying about this recipe over at Jam Hands:
“This looks so delicious. I love a good noodle casserole and all of the ingredients sound amazing together!”
Just wait until you taste this scrumptious casserole. You won’t be able to get enough!
Ingredients
2 cups Daisy sour cream (a 16-ounce container)
2 cups small-curd cottage cheese (a 16-ounce container)
1/4 cup finely chopped onion
2 Tbsp. minced fresh parsley
1 7- to 8-ounce package No Yolk medium egg noodles
1 Tbsp. vegetable oil
2 pounds lean ground round or well-trimmed chuck
1 6-ounce cans Hunt’s tomato paste
1 small jar pizza sauce, about 14 oz.
1 Tbsp. minced fresh basil, or 1 tsp. dried
1 Tbsp. minced fresh oregano, or 1 tsp. dried
1 tsp. salt
1/2 tsp. coarsely ground black pepper
Instructions
In a small mixing bowl, combine the sour cream, cottage cheese, onion, and parsley; set aside. In a large saucepan, cook the noodles according to the package directions. Drain and set aside.
Heat the oil in a large saute pan, over medium heat, and add the ground beef, stirring now and then until the meat is no longer pink. Drain off all liquid and discard. Stir in the tomato paste, pizza sauce, basil, oregano, salt and pepper and simmer for 5 minutes.
Preheat the oven to 325-f degrees. Grease a 9 x 13-inch pan and begin layering as follows: one-third of the meat sauce, one-half of the noodles, and one-half of the sour cream mixture. Repeat these layers, ending with the meat sauce.
Bake covered for 1 hour or until the casserole is bubbly. If you would like, remove the cover the last 20 minutes of baking to crunch up the topping a bit. Allow to stand for 15 minutes, then serve.
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Quick Tip: Add shredded cheddar amount twenty minutes before it’s done for a new twist.
Thanks again to Jam Hands for this hearty and simple recipe.
