You can’t go wrong with a good beef and noodle casserole. I have been experimenting a bit lately to come up with ways to make a creamy casserole, that does not include a ‘cream of’ soup in the ingredient list.
Instead of a condensed soup, this recipe gets it’s moisture from a blend of sour cream and cottage cheese which also happens to be the ‘tangy’ part of this casserole.
That bit of tang from the sour cream and cottage cheese, blends wonderfully with the tomato based beef topping. I’m quite happy with how this casserole turned out, and judging by all the clean plates, my family was pretty happy with it too.
Ingredients:
- 1 1/2 pound ground chuck
- 1 (15 ounce) can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper (more or less)
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cup small curd cottage cheese
- 1/4 cup chopped chives
- 8 ounces sharp cheddar cheese, grated (Please grate your own cheese. It makes a difference.)
Instructions:
Step 1: Preheat oven to 350 degrees.
Step 2: Brown ground chuck in a large skillet. Drain off the fat. Add tomato sauce to the ground beef. Stir in salt and 1/4 tsp. ground pepper. Simmer while you prepare the other ingredients.
Step 3: Cook egg noodles until al dente, according to package directions. Drain and set aside.
Step 4: In a medium bowl, combine the sour cream and cottage cheese. Add 1/4 tsp. ground black pepper. Combine with the noodles and stir. Stir in chopped chives.
Step 5: To assemble, place half of the noodles into a baking dish. Top with half the meat mixture then sprinkle on half of the grated cheese. Repeat. Bake for 20 minutes, or until all cheese is melted. Dig in!
Tangy Beef and Noodle Casserole
Ingredients
- 1 1/2 pound ground chuck
- 1 15 ounce can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper more or less
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cup small curd cottage cheese
- 1/4 cup chopped chives
- 8 ounces sharp cheddar cheese grated (Please grate your own cheese. It makes a difference.)
Instructions
- Preheat oven to 350 degrees.
- Brown ground chuck in a large skillet. Drain off the fat. Add tomato sauce to the ground beef. Stir in salt and 1/4 tsp. ground pepper. Simmer while you prepare the other ingredients.
- Cook egg noodles until al dente, according to package directions. Drain and set aside.
- In a medium bowl, combine the sour cream and cottage cheese. Add 1/4 tsp. ground black pepper. Combine with the noodles and stir. Stir in chopped chives.
- To assemble, place half of the noodles into a baking dish. Top with half the meat mixture then sprinkle on half of the grated cheese. Repeat. Bake for 20 minutes, or until all cheese is melted. Dig in!
It looks really cheesy.
That looks great. I can picture serving that with a side of either green beans or broccoli.
That looks really good! Seems like a quick and easy dinner idea.
Sounds so good! We use a lot of the same ingredients in our famous homemade mac-n-cheese, so I know we’ll love this too.
Yum!! This looks so amazing! Plus it’s a meal that the whole family would eat! I can’t wait to try it!
This looks absolutely delicious. I make a recipe that is similar however I use cream cheese instead of the cottage cheese and sour cream! It’s a family favorite!
This looks like it could easily become a family favorite. I agree with you….shredding your own cheese really does make a difference.
Reminds me of a dish my mom made when I was growing up. I’m going to make it this weekend. Yum
This looks really good. I’m not a fan of “cream of” soups, so I definitely would try this.
Yummy meal, no wonder they loved it! We don’t eat beef in our house, but we could make this minus that and it would still be delish!