Hotdish is good

Jennie and I were craving something that was kind of "normal" :) and would stick to our ribs. Mary V showed us the Pioneer Woman blog and I found this hamburger and egg noodle hotdish recipe on there (she doesn't write out the recipe, but shows you the steps in pictures). It came out of the oven bubbling with cheesy goodness. We used grass-fed ground beef from Grass Run Farms and Wisconsin cheese to make our hotdish semi-local. The best part was the leftovers - lunch for 2 days!

We served it with a green salad (using local hydroponic lettuce) topped with candied pecans and washed it down with a Harriet Brewing Company pilsner beer, fresh from the growler, brewed that same week less than a mile from our condo. Mmmm good.

Hamburger, Noodle, and Cheese Hotdish

1 lb grass-fed ground beef

1 can organic diced tomatoes

1 large package egg noodles

~1/2 C. sour cream

~1 1/2 C. cottage cheese

~1 C. extra sharp cheddar cheese, grated

Some chives, chopped

A little dried basil and oregano, if desired

Brown the beef, then add the tomatoes to it (and basil/oregano, if desired). Cook the noodles and mix in the sour cream, cottage cheese and chives. In a large Pyrex baking dish, layer 1/2 the noodles on the bottom, then half the meat, covered by 1/2 the cheese. Repeat. Bake for about 20 minutes at 350 degrees until it's bubbly.