Tuesday, November 8, 2011

Sour Cream Noodle Bake

We owe yet another recipe to The Pioneer Woman. This one has been in our arsenal for a while, but we have been trying to many new recipes, we haven't had time to make it. This recipe is great for a quick weeknight meal. We also assume it would be fun to make with kids.

Here's what you need: 
1 1/4 lb. ground beef (we used ground chuck)
1 15 oz. can tomato sauce
8 oz. extra broad egg noodles
1 1/4 cup small curd cottage cheese
1/2 cup sour cream
3 green onions
1 cup shredded sharp cheddar cheese
Kosher salt
Freshly ground black pepper

Here's what you do:
Preheat your oven to 350 degrees.

Dice your green onion and set aside.

Start your water boiling for your noodles. Brown your ground beef over medium heat until it's cooked thoroughly.

Drain off the excess liquid. Return to heat and add tomato sauce. 

Add somewhere between 1/4 to 1/2 tsp of salt and pepper. Stir and let simmer.

By now, the water should be boiling for the noodles. Go ahead and drop them in, stirring around occasionally. Cook to al dente. They will finish cooking in the oven.

While your noodles are cooking away, combine the cottage cheese, sour cream and green onion in a large bowl. 

Once your noodles are cooked, drain and add to the bowl with the cottage cheese/sour cream mixture.

Now, we build our casserole. Start by putting half of your noodles down in the bowl.

Top with half of the meat sauce.

Then add some cheese.

Then add the rest of the noodles, meat and cheese.

Bake for 20 minutes, or until the cheese is completely melted.


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