. . .
We’re winter eating. Yup. Here at the Cat Farm, we’re still winter eating. Because there has been no sun. Actually, that’s a lie, because yesterday, for the first time in a month, we had a few hours of sun. I didn’t see it because I was locked in the studio, but I’m told it was totally awesome. We woke up to rain again today – but that’s to be expected these days. So, we’ve been eating the same comfort food that we eat in the long months of winter. The food that is meant to help you push through. The kind of food that’s supposed to help you survive.
This here pasta bake will totally make your day. Meaty sauce? Check. Tangy sour cream mixture? Check. Egg noodles? Check. Oh, and there are some green onions in there – I love green onions. It’s pretty basic – most pasta bakes are – but the delightful addition of sour cream and cottage cheese give the mundane a real kick in the popo.
You can use any sort of tomato sauce you might like. Because May is a super redonkulous month for me at work, I used a canned sauce (don’t judge me), but you could use homemade as well. I suppose you could leave the meat out – throw in some zucchini or something. I think the sour cream and cottage cheese would still carry you to victory.
Go forth and gorge.
. . .
- 1 to 1 1/4 pound ground beef
- 1 can (about 15 oz) tomato sauce
- 1/2 teaspoon salt
- black pepper
- 8 ounces egg noodles (I use one regular sized package)
- 1/2 cup sour cream
- 1 to 1 1/4 cup cottage cheese
- 1/2 cup sliced green onions
- 1 cup grated cheddar cheese
Brown ground beef in a large skillet. Drain the fat, then add the tomato sauce. Season with 1/2 teaspoon salt and lots of black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper (if you like that sorta thing). Stir in the green onions. Add the sour cream mixture to the noodles and stir.
Preheat oven to 350°F.
To assemble, spread half of the noodle mixture in a baking dish. Top with half the meat mixture, and sprinkle on half the grated cheddar. Repeat with a second layer of noodles, meat, then a final topping of cheese. Bake for 20 minutes, or until all cheese is melted.