Thursday, January 17, 2013

Sour Cream Noodle Bake

 This recipe is from The Pioneer Woman.  I did make some slight adjustments.

  • 1-1/4 pound 90% ground beef
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Lite Sour Cream
  • 1-1/4 cup Low Fat Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Low Fat Sharp Cheddar Cheese
  1. Brown ground beef and then drain,
  2. Stir in a can of the Tomato Sauce, salt, pepper, and I added Italian Seasoning.
  3. Simmer for while preparing other ingredients.
  4. In a large pot of boiling water cook Egg Noodles to el dante; drain and then set aside.
  5. In a small bowl add sour cream and cottage cheese, mix.  Add pepper to taste.
  6. Mix the sour cream and cottage cheese mixture into noodles.
  7. Once mixed add the green onions.
  8. In a cooking bowl (greased) add half of the noodle mixture.  Top with the half of the beef mixture.  Add 1/2 of the cheddar cheese on top of the beef mixture.  Next add the remainder of the noodle mixture, then beef mixture, and the cheese.
  9. Bake at 350 degrees for 25 minutes or until all cheese is melted.

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