This was extremely quick and easy, and I had all of the ingredients for it without making a trip to the store!
Instead of mixing everything together and dumping it in a pan, you could layer it, like lasagna. Which is actually what the original recipe said to do, I just didn't listen. Whoops!
Then bake in the oven until the cheese is melted, about 5-10 minutes.
This dish reminded me of Western Mac that my mom used to make, using the recipe on the wide of a mac & cheese box. It was basically macaroni and cheese with ground beef added to it. This is the grown-up version of that.
1-¼ pound ground beef
1 can 15-ounces tomato sauce
½ teaspoons Salt
freshly ground black pepper
8 ounces, noodles, any kind will do
½ cups sour cream
1-¼ cup cottage cheese
sliced green onions (to taste)
1 cup grated cheese, sharp cheddar would be nice, but I used Mexican blend.
Preheat oven to 350 degrees.
Brown ground beef 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.
Cook noodles until al dente. Drain and set aside.
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.
To assemble, add half of the noodles to a 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. Bake until all cheese is melted.