Shelly's Recipe

GROUND BEEF, SOUR CREAM & NOODLE CASSEROLE

Category: Ground

8 oz. medium egg noodles
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 lbs. lean ground beef or sirloin
1 tsp. salt
Lots of freshly ground black pepper to taste
1 Tbsp. minced fresh or 1 tsp. dried basil
1 Tbsp. minced fresh or 1 tsp. dried oregano
15 oz. can tomato sauce or use a 14 oz. jar of pizza sauce
6 oz. can tomato paste
16 oz. (2 c.) sour cream
16 oz. (2 c.) small-curd cottage cheese
1/4 c. finely chopped yellow onions
1 Tbsp. minced fresh or 2 tsp. dried parsley

Preheat your oven to 325 degrees only. Lightly coat a 9×13-inch baking dish with cooking oil spray.

In a pasta pot or large saucepan filled with salted boiling water, cook the noodles per package instructions al dente. Drain in a colander and toss with a tablespoon of unsalted butter. Set aside.

In the meantime, make the meat sauce. In a large deep frying pan, heat the tablespoon of olive oil. In it, saute the ground beef until it is cooked through & browned. If necessary, drain off any fat. Add the seasonings and then stir in the tomato sauce & tomato paste until well blended into the meat. Simmer for 5 minutes.

Combine the remaining ingredients and begin assembling the casserole. Spread one-third of the meat sauce evenly in the bottom of your prepared baking dish followed by half of the noodles and spread noodles with half of the sour cream mixture. Repeat ending with the remaining one-third of the meat sauce. Cover baking dish tightly with tin foil and bake for 50 minutes. Remove the tin foil and bake for 15 minutes more. Remove baking dish from the oven and allow it to rest for 10 minutes before serving.

NOTE: Leftovers may be covered and stored in your refrigerator for up to 3 days. Reheat in your oven or microwave.