Sour Cream Beef Noodle Casserole

Ingredients

500g uncooked noodles

6 rashers bacon

500g ground beef

1 yellow onion, finely chopped

2 medium cloves garlic, minced

1 can tomato sauce/passata (about 400g)

1 can diced tomatoes

1 tablespoon Worcestershire sauce

2 teaspoons smoked paprika

Red pepper flakes to taste

Salt and pepper to taste

250g sour cream

250g cottage cheese

1/2 cup Parmesan cheese, shredded

Optional - red chilli flakes

2 cups cheddar cheese, shredded

Fresh parsley to garnish

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Directions

Bring a pot of salted water to a boil and cook the noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
Meanwhile, cook the bacon, add the onion and garlic. Add beef, breaking up any clumps. Drain any excess fat.
Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked noodles. Mix well.
Spoon half the creamy pasta mixture into a 9×13 casserole dish.
Top with half the beef mixture and half the cheddar cheese.
Repeat with one more pasta – beef – cheddar layer each. Finish with a cheddar cheese layer on top.
Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
Top with optional parsley and dish and serve hot.