Noodle casserole in sour cream sauce

Ingredients:

• 0.6 kg ground beef
• 1 can (425 g) of tomato sauce
• 0.5 tsp salt
• 220 g egg noodles
• 0.5 cup sour cream
• 1 and 1/4 cups fine-grained cottage cheese
• A pinch of red pepper flakes
• 0.5 cup chopped green onions (or to taste)
• 1 cup grated sharp cheddar
• French bread with crust, for serving

Preparation:

1. Preheat oven to 175°C.
2. Brown the ground beef in a large skillet. Drain the fat, then add the tomato sauce, 1/2 teaspoon of salt, and plenty of freshly ground black pepper. Stir and simmer over low heat while you prepare the remaining ingredients.
3. Cook the egg noodles until al dente. Drain and set aside.
4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Stir the sour cream mixture into the noodles. Add the green onions and toss to combine.
5. To assemble, place half the noodles in a baking dish. Top with half the meat sauce, then sprinkle with half the grated cheddar. Repeat with the noodles, meat, and final layer of cheese.
6. Bake until all the cheese is melted, about 20 minutes.
   
   Serve with French bread.
   
   
   For freezing:
   
   Assemble the noodle casserole in sour cream sauce in a disposable aluminum baking dish and cover tightly with a lid or heavy-duty foil. Seal the edges to prevent frostbite and place in the freezer.
   
   For baking frozen noodles:
   
   Place the defrosted pan in the oven at 190°C (375°F) and bake, covered with foil, for 45 minutes. Remove the foil and bake until the casserole is golden brown, about 20 minutes more.