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Sour Cream Noodle Bake


  • 1 (8 oz.) package medium-wide noodles
  • Boiling salted water
  • 1 pound ground beef
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. garlic salt
  • 1 (8 oz.) can tomato sauce
  • 1 cup cream-style small curd cottage cheese
  • 1 (8 oz.) container sour cream (1 cup)
  • 1 cup green onion, chopped
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  • 1 cup Cheddar cheese, shredded


Cook noodles in boiling salted water for about 8 minutes. Drain, rinse in cold water; drain. Brown beef; pour off excess grease. Add salt, pepper, garlic salt and tomato sauce. Simmer 5 minutes.combine cottage cheese, sour cream, green onion and cooked noodles. Alternate layers of noodle mixture and meat mixture in a greased 2-quart casserole dish, beginning with the noodle mixture and ending with meat mixture. Top with Cheddar cheese. Bake at 350 degrees F for 20 minutes or until cheese is melted and lightly browned.

By Connie from Oden, Arkansas


Sour Cream Noodle Bake

Hi Connie, Once again you came through for me! I made a double batch of the Sour Cream Noodle Bake and my family loved it. Five of us Me, my daughter, son-in-law and two grandboys ate almost alll of it. Funny thing tho- I live on a tiny island in the Pacific about a half-hour flight from Guam and I couldn't find cottage cheese - never have seen it here- so I used Ricotta and as you didn't say how much sour cream, I used an 8 oz container and it was great. Thanks again for all your wonderful recipes.



By Sylvia in Saipan

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