Ingredients

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

Directions

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.