Creamy Noodle Bake

Our friends, Julie and Clem came over for dinner the night I made this dish and they loved it.  It is super easy to make and can be made ahead of time then refrigerate and cook the following day.  We served it with a nice green salad. 

Adapted from Ree Drummond, The Pioneer Woman
Serves 6
 
1 pound Ground Chuck
1 can (15-ounce) Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cup Sour Cream
1-¼ cup Small Curd Cottage Cheese
4 -5 Green onions, sliced
1 cup Shredded Cheddar or Four Cheese Blend


1.  Preheat oven to 350 degrees.
2.  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.
3. Cook egg noodles until al dente. Drain and set aside.
4. 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.
5. To assemble, add half of the noodles to a 2 quart greased baking dish. Top with half the meat mixture, then sprinkle on half the grated cheese. Repeat with noodles, meat, then a final layer of cheese.
6. Bake for 20-30 minutes, or until all cheese is melted.