Sour Cream Noodle Bake

Do you ever need a quick and easy dinner on a weeknight? Especially after you've been working for hours and all you want is a delicious comforting meal...well if your answer is yes, then this recipe is for you. A real crowd pleaser and you must try it!

Recipe adapted from The Pioneer Woman

Serves: 8 

Total time: less than 1 hour

Ingredients: 

• 1 pound ground beef
• One, 15 ounce can Tomato sauce 
• 1/4 cup Hot cherry peppers, chopped (more or less to taste) and some juice (2 tablespoons) from jar (this is optional if you don't like it too spicy)
• 1/2 teaspoon salt
• Black pepper to taste
• 2 cups (12 ounces) elbow macaroni, cooked according to directions
• 3/4 cup sour cream (light or regular)
• 1/2 cup cottage cheese (whole milk, 2% or reduced fat)
• 1/4 cup feta cheese, crumbled
• Bunch of green onions, chopped
• 1 cup grated sharp cheddar cheese (could use monterey jack, gouda, or medium cheddar) 

1. Preheat oven to 350 degrees.

2. Cook elbow macaroni until al dente. Drain and set aside. 

3. Brown ground beef in a large skillet.  Drain fat, then add tomato sauce, hot cherry peppers, salt and pepper.  Stir, then simmer while you prepare the other ingredients. 

4. In a large bowl, combine sour cream, cottage cheese, feta cheese, 2 tablespoons of juice from hot cherry peppers (optional) and plenty of freshly ground pepper.  Add the noodles and stir until well combined.  Add green onions and stir. 

5.  To assemble, add half of the noodles to a 2 qt. baking dish.  Top with half the meat mixture, then sprinkle on half the cheddar cheese.  Repeat with noodles, meat and then a final layer of cheese. 

6.  Bake for 25 minutes or until all cheese is melted and starting to brown on top. 

7. Serve with a crusty bread or for a healthy option serve with a green salad. Enjoy!