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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 0.5 | cups | fat free sour cream | 1/2 | cups | fat free sour cream | 8 | ounces | corkscrew pasta | 1 1/2 | cups (not packed) | cottage cheese fat free | 1 | cup, shredded | low fat shredded cheddar cheese | 1 1/4 | pounds | blade roast | 1 | can, 15 oz (303 x 406) | tomato sauce | 1/2 | teaspoon | salt | 3 | tablespoons | green onions, organic, diced |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. | | 2 | Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. | | 3 | Cook egg noodles until al dente. Drain and set aside. | | 4 | In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. | | 5 | To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. |
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