Saturday, May 19, 2012

Sour Cream Noodle Bake

I have to say I was amazed at how delicious this VERY simple, kid-pleasing/husband-pleasing recipe was to make. I think it was the sour cream noodles and the green onion- they gave the dish just a great, rich flavor. My kids and I ate the left-overs for lunch, too! Thank you to the Pioneer Woman for this recipe! Have you checked out her blog yet? It's amazing! Everything she makes tastes great! I served this with a side salad and crescent rolls. Enjoy!

1-1/4 pound ground beef
1 can 15-ounces tomato sauce
1/2 teaspoon salt
freshly ground black pepper
8 ounces, weight No Yolk brand egg noodles
1/2 cup sour cream 
1/4 cup cottage cheese
1/2 cup sliced green onions (less to taste)
1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees

Brown ground beef in a large skillet. Drain fat, then add tomato sauce. Add 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook No Yolk egg noodles about five minutes less than cooking time suggests. Drain and set aside.

In a medium bowl combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add noodles to a baking dish. Top with meat mixture, then sprinkle on grated cheddar. Bake for 20 minutes, or until all cheese is melted.

1 comment:

  1. Hi Kel! Thanks so much for this recipe- I made this last night and Bryan and I nearly devoured the entire dish between the two of us! Will surely be added in the weekly rotation! haha :)