Sour Cream Noodle Bake

Oh. My. Word... this was so good!  A comfort food classic, I promise.  This dish is going in my dinner rotation, for sure.  It is creamy, rich and filling.  And, my husband loved it!

Rich creamy sour cream combined with cottage cheese and noodles.  Tangy tomato sauce, hearty ground beef.  Love.

Ingredients:
12 oz pkg of egg noodles
1 cup of sour cream
1 cup of cottage cheese
2 cups of shredded cheddar or jack cheese
1 can of crushed tomatoes
1 lb. lean ground beef
1 small onion diced
2 cloves of garlic minced
handful of fresh flat leaf parsley roughly chopped
1 tbs Italian seasoning
salt & pepper

Directions:
Cook noodles until al dente (according to pkg instructions minus 2 minutes).

While noodles are cooking, in a large non-stick skillet over medium-high heat brown the ground beef.  When the beef starts to brown, add the onion, garlic and Italian seasoning.  Season with salt and pepper to taste. When the beef is cooked, add the can of crushed tomatoes, heat through and then set aside and cover.

In a large bowl combine sour cream and cottage cheese and stir well.  Add the parsley.  When the noodles are al dente, drain and add them to the bowl and stir until completely coated with sour cream mixture. Season with salt and pepper.

Spray a baking dish with non-stick spray and ladle in about hald of the noodle mixture.  Then top with half of the sauce and top with a handful of the cheese.  Repeat with the second half of the noodles and sauce and top with the remaining cheese.  Bake at 400 degrees for about 20 minutes or until the cheese is golden and bubbly.  Allow to set for about 15 minutes before serving.  Enjoy!