1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
8 ounces whole wheat egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Step 1: Preheat the oven to 350 degrees F.
Step 2: Brown the ground chuck in a large skillet.
Step 3: Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Step 4: Cook the egg noodles until al dente. Drain and set aside.
Step 5: In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
Step 6: To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese.
Step 7: Bake until all the cheese is melted, about 20 minutes.
Step 8: To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
Step 9: To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.