hosted by Laverne Diede & Rhonda Fitterer
Sour Cream Noodle Bake
- 1 1/4 lbs. ground beef
- 15 oz. can tomato sauce
- 1/2 tsp. salt
- Freshly ground black pepper
- 8 oz. egg noodles
- 1/2 cup sour cream
- 1 1/4 cups cottage cheese
- Pinch red pepper flakes
- 1/2 cup sliced green onions
- 1 cup grated sharp Cheddar cheese
Preheat oven to 350 degrees. Brown beef in a large skillet; drain fat if needed, then add the tomato sauce, 1/2 teaspoon salt and plenty of black pepper. Stir, and then simmer. Cook the egg noodles until al dente; drain and set aside. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of black pepper and a pinch of red pepper flakes. Add to the 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, and then sprinkle on half the grated cheddar. Repeat with noodles, meat and then the final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Confetti Cottage Salad
- 1 24 oz. carton of cottage cheese
- 1 large tomato, diced
- 1 cup diced cucumber
- 1 small sweet red pepper, diced
- 1 small sweet yellow pepper, diced
- 2 green onions with tops, sliced
- 1/3 cup sunflower kernels, toasted
In a bowl, combine all ingredients, toss lightly. Serve immediately.
