Ingredients
Equipment
Method
- Preheat your oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray to prevent sticking.
- Brown the ground beef and chopped onion in a large skillet over medium-high heat for about 10 minutes until the meat is fully cooked.
- Incorporate the minced garlic into the skillet and sauté for 60 seconds until fragrant.
- Pour in the tomato sauce and Italian seasoning, then simmer the meat mixture for 5 minutes while stirring occasionally.
- Boil the egg noodles in a large pot of salted water according to the package directions, then drain them thoroughly.
- Mix the sour cream and cottage cheese in a large bowl before folding in the warm cooked noodles and seasoning with salt and pepper.
- Spread half of the creamy noodle mixture into the baking dish, followed by half of the meat sauce, then repeat the layers once more.
- Top the assembly with grated cheddar cheese and bake for 30 minutes until the edges are bubbly and the cheese is perfectly melted.
- Allow the dish to rest for 10 minutes at room temperature before slicing and serving to ensure the layers set properly.
Notes
For the best texture, ensure you drain the cottage cheese if it appears overly watery to prevent a thin sauce. You can assemble this dish up to 24 hours in advance and keep it covered in the refrigerator before baking, though you may need to add 5-10 minutes to the total bake time. Store leftovers in an airtight container for up to three days and reheat in the oven to maintain the best noodle consistency.