- 8 oz noodles (I use quinoa/corn spirals; those without allergies can use soup noodles)
- 1 lb ground beef
- 6 oz tomato paste
- 6 oz water (use the tomato paste can once you've gotten the paste out)
- 8 oz sour cream (lite or fat free ok)
- 12 oz cottage cheese (lite or fat free ok)
- 1/2 tsp garlic salt
- 1 tsp salt
- 1 cup shredded sharp cheddar (lite or fat free not ok)
- Boil the noodles to taste and drain, then dump them into a 9"x13" pan
- Brown the ground beef and drain
- In a separate container, combine the tomato paste and water until they're evenly mixed
- Add the tomato mixture to the beef and simmer for fifteen minutes
- Meanwhile, stir together the sour cream, cottage cheese, salt and garlic salt
- When the fifteen minutes are up, add the dairy mixture to the beef mixture and stir until they're evenly combined
- Pour the whole mess over the noodles and stir until they're combined
- Bake for 25 minutes at 350 degrees F
- Sprinkle the cheese over the rest and bake for five minutes more, or until cheese is melted/browned
This recipe doubles and triples well (I needed the largest disposable roasting pan for the triple batch) and reheats wonderfully. As with many tomato-based dishes, it tastes better the next day.
