Sour Cream & Noodle Casserole

 This is a childhood favorite of mine, and adapting it to the dutch oven was not that hard to do. 

 

2 lbs ground beef 

16 oz container of sour cream 

16 oz container of cottage cheese 

2 bundles of green onions 

1 15 oz can of tomato sauce 

1 bag of egg noodles 

2 cup bag of shredded cheese (I usually add more cheese than 2 cups) 

Garlic powder 

Onion powder 

Salt 

Pepper

1. Pre cook your noodles about 3/4 of the way to done before you start with the dutch oven. I cooked mine for 6 minutes and then put them in a bag that I took to the park. 

2. Once you get to the park, mix sour cream and cottage cheese in a bowl and cut up your green onions. Add the green onions to the sour cream and cottage cheese mixture. Then add your noodles and mix. 

3. Heat up your oven to brown your meat. Use salt, pepper, garlic and onion powder to season meat. Once meat is cooked add the can of tomato sauce and let it simmer for 5 or so minutes. Then you will want to take maybe 2/3rds of it out and put it in a bowl, leaving a layer of the meat mixture on the bottom of the dutch oven (about 1/3rd of it).

4. Lay down a layer of the sour cream noodle mixture you made over top of the beef, followed by a generous layer of shredded cheese. 

5. You will then repeat until you run out. Beef, noodles, cheese. You will want the most amount of shredded cheese on top so it forms a crust. 

I used about 12 briquettes on bottom and 14 on top. Everything is already cooked so the dutch oven is playing the part of finally warming it up. You will know its done when the cheese on top is starting to turn a golden brown. (thats when it tastes the best!)