I had a half cup fresh ricotta left after making the eggplant gratin and while sorting through old recipes, I came across this one from the 60's. We always loved it, so I halved the recipe, subbed the ricotta for the cottage cheese and yum. The first bite really took me back. I got a bit of a chuckle out of using expensive, fresh ricotta in such a plebian recipe, but it was fun and led to some reminiscing.
Sour Cream Noodle Bake
1 8-oz pkg medium egg noodles
2 tablespoons butter or margarine
1 pound ground beef chuck
1 8-oz can tomato sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 cup sour cream
1 cup cottage cheese
1/2 cup chopped green onion
3/4 cup coarsely shredded Cheddar cheese
Cook noodles according to package directions; rinse and drain.
Melt butter in skillet; add meat and cook and stir over moderate heat until it loses its pink color. Add tomato sauce, salt, pepper and garlic salt; cover and simmer 5 minutes.
Heat oven to 350 degrees F.
Fold together noodles, cottage cheese, sour cream and onions; spoon half the mixture into the bottom of a 2 1/2 quart casserole. cover with half the meat mixture. REpeat layers once again. Sprinkle shredded cheese over top. Bake 25 to 30 minutes, until mixture is thouroughly heated and cheese is melted.
Serves 6 to 8.
Sour Cream Noodle Bake
1 8-oz pkg medium egg noodles
2 tablespoons butter or margarine
1 pound ground beef chuck
1 8-oz can tomato sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 cup sour cream
1 cup cottage cheese
1/2 cup chopped green onion
3/4 cup coarsely shredded Cheddar cheese
Cook noodles according to package directions; rinse and drain.
Melt butter in skillet; add meat and cook and stir over moderate heat until it loses its pink color. Add tomato sauce, salt, pepper and garlic salt; cover and simmer 5 minutes.
Heat oven to 350 degrees F.
Fold together noodles, cottage cheese, sour cream and onions; spoon half the mixture into the bottom of a 2 1/2 quart casserole. cover with half the meat mixture. REpeat layers once again. Sprinkle shredded cheese over top. Bake 25 to 30 minutes, until mixture is thouroughly heated and cheese is melted.
Serves 6 to 8.