Cottage Cheese Pasta Bake
This is currently my favorite beef casserole (BOLD statement, I know). I make it at least 2x/month and I I hope my family isn’t tired of it because I don’t see my cadence slowing down any time soon!
This is another retro recipe that has been around at least 50+ years. One of my favorite food bloggers and Cooking Show host Ree Drummond (Pioneer Woman!) makes a really similar casserole that got really great reviews so it gives me hope that this classic can continue on for future generations!
The version I make has a ton of cottage cheese which is basically a health food, right? The flavor of the green onions and cottage cheese sets this pasta bake apart from the crowd. Trust me, your family will love this weeknight dinner recipe!
If your kids are picky about cottage cheese, they won’t even know it is in the pasta once it is baked. It just transforms into a creamy layer of goodness. This casserole is kind of the southern version of Baked Ziti.
INGREDIENTS
2 lbs. 85/15 ground chuck
2 teaspoons dried thyme
23 oz canned tomato sauce (One 15-ounce can + one 8 oz can)
12 oz bag of egg noodles
24 oz small curd cottage cheese
16 oz sour cream
1/2 cup sliced green onions
Salt and Black Pepper to taste
2 1/2 cups grated sharp Cheddar
INSTRUCTIONS
Preheat the oven to 350 degrees F.
Brown the ground chuck in a skillet on medium heat. While the meat is browning, season with dried thyme, salt, and pepper.
Drain the fat, and then add the tomato sauce, and reduce the heat to a simmer. Stir occasionally while preparing the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a mixing bowl, combine the cottage cheese, sour cream, and green onions. Season with salt and black pepper. I use a TON of black pepper in this cheese mixture.
Add the cooked egg noodles to the cottage cheese mixture.
Now to assemble the casserole: Spoon the noodle mixture into a greased baking dish (I use a 9x13 pyrex sprayed well with cooking spray), and then spoon the tomato/meat mixture on top of the noodles.
The final layer is the sharp cheddar cheese.
Bake for about 20 minutes or until the cheese is all melted and bubbly.
Serve with a fresh green salad and dinner rolls. YUM!
