Sour Cream Noodle Bake

I recently tried the Pioneer Woman's Sour Cream Noodle Bake and it was so tasty, I have to share!

Sometimes, you really just need a good, comforting, cheesy, old-fashioned casserole, and this is certainly a good one to add to the rotation. It couldn't be simpler to put together and requires only a short list of ingredients.  The PW uses a mixture of mostly cottage cheese and a bit of sour cream, but I chose to lean heavier on the sour cream so this was almost like a mixture of lasagna and stroganoff. 

Here's the PW's picture -I had trouble capturing the layers, she nailed it! 

Ingredients (my version, find the original here):

* 1 lb. ground sirloin

* 2 tsp. olive oil

* 1 (15 oz) can tomato sauce

* 1/2 tsp. onion powder

* 1/2 tsp. garlic powder

* 8 oz block cheddar cheese, grated

* 1 (8 oz) package egg noodles

* 1 c. sour cream

* 1/2 c. cottage cheese

Preheat oven to 350.  Prepare pasta according to package directions, drain, and stir in the sour cream and cottage cheese.  Season with salt and pepper and set aside.  Meanwhile, brown the beef in a large skillet over medium high heat.  Add the tomato sauce, onion powder, and season with pepper. Simmer on medium low while the pasta is cooking. 

Build the casserole by adding half the noodles in a small baking dish, topped with half the sauce, and half the grated cheddar.  Repeat the layers.  Bake at 350 for 20 minutes or until the cheese is melted.  Let cool for 5 minutes before serving.  Enjoy!