Sour Cream Noodle Bake

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t know what to think about this dish the first time I read through it Sour Cream Noodle Bake

The Pioneer Woman strikes again. I didn’t know what to think about this dish the first time I read through it. It’s such a strange combo. Tomato sauce with egg noodles and sour cream and cottage cheese…then top it with cheddar cheese? Random. But delicious:)
It’s such a great recipe to double and freeze for future dinners. And you bet I’m doing it. Good down home cooking right here.

1-1/4 pound ground beef
1 can (15 oz) tomato sauce
1/2 t salt
Pepper to taste
8 oz egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced green onions (or to taste)
1 cup sharp cheddar cheese

Preheat panggangan to 350 degrees.

Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. 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 half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a simpulan layer of cheese. Bake for 20 minutes, or until all cheese is melted.

If freezing, put in dishes and top with remaining cheese, cover with foil and put in the freezer until ready to use. Remove and bake with foil on until cheese is melted and bubbly, about 40 minutes.

*From the Pioneer Woman Source Recipe:

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