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Tuesday, March 31, 2015

Sour Cream Noodle Bake

I made this Pioneer Woman recipe for friends that are new parents. It was listed as a freezer friendly meal which I think can be good if you are bringing someone a meal so they have the flexibility to store it and eat it another time if they wish. It is hearty, cheesy great comfort food so perfect as they are adjusting to their new lives!

The pictures aren't the prettiest since they were taken before it is baked and dished out due to it being a gift but you can see all the pretty photos Pioneer Woman took on her site if you want :)

I read a lot of the comments and some people said it was a bit dry so I made some adjustments (like not layering it like a lasagna) to prevent that.

Sour Cream Noodle Bake
Serves 8 with sides

- 1 1/4 lbs ground beef
- 15 oz can of tomato sauce and 8 oz can tomato sauce (Note: this is more than the original calls for and even a little more than I used but this is what I would use next time... extra sauce never hurts so go for 2 cans of 15 oz if you want)
- 1/2 tsp salt
- Italian seasoning
- garlic powder
- fresh ground pepper
- 8 oz egg noodles
- 1/2 cup sour cream
- 1 1/4 cup small curd cottage cheese (you could also use ricotta)
- 1 cup grated sharp cheddar (use a block and grate it - tastes much better than pre-grated!)

Preheat oven to 350 degrees (don't need to do this if you are making to put in the freezer or plan to bake it later)

Brown beef in large skillet seasoning with Italian seasoning and garlic powder to taste. Drain fat. Add tomato sauce and ground pepper to taste and stir.

Cook noodles according to package and don't forget to salt the water. Drain and set aside.

In medium-large bowl combine sour cream and cottage cheese. Add noodles and mix. Add beef mixture and a 1/2 cup of the cheddar cheese. Mix together well. Add more seasonings/spices if you want like red pepper flakes (Eric's favorite add). Pour into casserole dish. The original did not specify but it fit well into a the 9 by 11 inch foil dish I used.

Now is the point you stop and store it in the freezer or fridge if you will bake it later.

When you are ready, bake at 350 degrees for 20 minutes or until heated through.

This would be great with a salad and bread but I gifted it with steamable mixed veggies and bread instead since that is easier to transport and save especially if they may not eat it right away. Don't forget to put a note on top for how to bake it if you are giving it to someone.

I also want to note that the original recipe says the prep time is 10 minutes. I don't see how that is remotely possible even if you had multiple people helping. The noodles alone take about 10 minutes just to cook not including the time it takes for the water to boil. I do find that many sites seem to underestimate the "prep time"... I guess to make the recipe seem simpler but I'd rather them just be honest :)  I'd say the prep for this is more like 35-40 minutes.

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