Beefy Sour Cream Noodle Bake

  • ¼ cup Shamrock Farms Sour Cream
  • 1 cup Shamrock Farms Cottage Cheese
  • 8 oz. wide egg noodles
  • 1½ lb. lean ground beef
  • ½ of a green pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 3 cans (8 oz. each) tomato sauce
  • 1 tbsp. sugar
  • Pinch of salt and pepper
  • 1 pkg. (8 oz.) cream cheese, softened
  • 3-4 green onion, chopped
  • 1½ cups (6 oz.) Cheddar cheese, shredded
Cooking instructions
  1. Preheat oven to 350°F.
  2. Cook noodles according to package directions. Drain.
  3. Meanwhile, brown and crumble the ground beef with green pepper and garlic until beef is no longer pink. Drain. Add the tomato sauce, sugar, salt and pepper. Stir to combine. Add the drained cooked noodles to the meat sauce. Mix well.
  4. In a medium bowl, combine the cottage cheese and cream cheese until smooth and thoroughly combined. Add the sour cream and green onions. Mix well.
  5. Spray a 9×13-in. baking dish with cooking spray. Layer half of the noodle mixture in the prepared dish. Top with the cream cheese mixture, spreading