Wednesday, April 20, 2011
Sour Cream Noodle Bake
I read the Pioneer Woman's blog...and laugh a lot.
Love the dogs...especially Charlie.
I enter her giveaways...the last one was for All-Clad...boy, I sure could have used those pans.
I read her recipes...and discovered Sour Cream Noodle Bake. It seemed easy enough and thought I might give it a go as it was a yucky ucky cloudy day outside, all gray and gloomy...perfect comfort food.
However, her recipes seem to be missing one major ingredient that is definitely important in our household...GARLIC! So I had to mess with the recipe a bit...and it was fabulous!
SOUR CREAM NOODLE BAKE
Adapted from The Pioneer Woman's original recipe
1-¼ pound Ground Chuck
(note: I had some ground turkey in the house, so I actually used half groud chuck and half ground turkey)
1 can 15-ounces Tomato Sauce
½ teaspoons Salt
Freshly Ground Black Pepper
8 ounces, wide Egg Noodles
1/2 cups Sour Cream
1-¼ cup Small Curd Cottage Cheese
½ cups Sliced Green Onions
1 teaspoon Garlic/Cheese spice (added from original recipe - add more if you love garlic)
1 cup Grated Sharp Cheddar Cheese
After you've turned on your oven to heat to 350 degrees, pull out the big pasta pan, fill with water and turn on your burner so it will get hot and boil.
Brown your ground meat. Add tomato sauce and black pepper to taste, simmering until hot.
Your water should be at the boiling stage...go ahead and add in those egg noodles and cook until done.
Drain noodles and toss into a bowl. Add in sour cream, cottage cheese, green onions, and your GARLIC/cheese spice...mix to combine.
Bring out your baking dish...spray with non-stick coating, as the pan will be easier to clean. Layer half the noodles, the meat mixutre, the other half the noodles, topping off with the shredded cheese.
Slide that puppy into your oven and cook until the cheese is ooey-gooey all over the top of that casserole. Remove from oven...and enjoy!