Sour Cream Noodle Bake

Recipe: Sour Cream Noodle Bake
Prep Time: 10 Minutes Cook Time: 20 Minutes Difficulty: Easy Servings: 8
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Ingredients
1-¼ pound Ground Chuck
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
½ cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
Preheat oven to 350 degrees.
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.
Cook egg noodles until al dente. Drain and set aside.
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.
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.
Serve with crusty French bread.

Asparagus and Ham Casserole

Asparagus and Ham Casserole
(justcookalready.com)
Ingredients
· 1 (1-ounce) slice white bread
· 3 3/4 cups uncooked extra-broad egg noodles
· 2 1/2 cups (1 1/2-inch) sliced asparagus
· 1/4 cup all-purpose flour
· 1/2 teaspoon dried thyme
· 1/4 teaspoon salt
· 1/8 teaspoon black pepper
· 1 cup whole milk
· 1 cup fat-free, less-sodium chicken broth
· 1 tablespoon butter
· 3/4 cup finely chopped onion
· 1 tablespoon fresh lemon juice
· 8 ounces sliced, chopped deli ham
· 1/4 cup chopped fresh flat-leaf parsley
· 2 tablespoons grated fresh Parmesan cheese
What to do...
Preheat oven to 450°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
Bake at 450° for 10 - 15 minutes or until filling is bubbly and topping is golden