Wednesday, June 19, 2013

Sour Cream Noodle Bake

Sour Cream Noodle Bake

Over the weekend I was faced with that age old dilemma of what to make for dinner.  What...this surprises you?  I wish that, because I write a food blog, I could just pull a crown rack of lamb out of the drawer!  When I do make something more involved I usually plan ahead for it.  But most nights, dinner needs to be easy to make and involve ingredients that I either have in the house or are easily obtainable.

Sour Cream Noodle Bake
I suppose in my mother's time she'd turn to her favorite cookbooks or ladies' magazines for ideas.  But I turn to my favorite blogs and, more and more, to Pinterest.  It didn't take long to come across a Pioneer Woman recipe that sounded perfect.  I had all the ingredients already and it involved egg noodles.  Brian loves egg noodles.

Sour Cream Noodle Bake
Despite normal food bloggers urges to mess with every recipe, I actually stayed pretty true to the original.  My quantities are a bit different because I used what I had in the house and I did substitute low fat ingredients.  Again, that's what I usually keep in the house.  The dish was very simple to put together and, to say Brian liked it would be a gross understatement.  He polished off his portion, some of my portion and what was left in the baking dish.  I was further informed that I was welcome to serve this to him anytime...and soon!  So, thank you Ree for the tasty eats and for fixing my dinner dilemma.  Enjoy!

Ingredients
(Based on The Pioneer Woman)
1 lb. Lean ground beef
1 Can (approx. 15 oz.) tomato sauce (I used salt and sugar free)
1 Package (approx. 8 oz.) egg noodles
1 Cup low fat cottage cheese
1 Cup low fat sour cream
1/4 Cup chopped scallions
1 Cup low fat shredded cheddar cheese
Salt, pepper and garlic powder to taste

Sour Cream Noodle Bake
In a large skillet, brown the beef and then add the tomato sauce.  Season and simmer on low heat while you prepare the rest of the dish.

Cook the noodles in boiling salted water until they are done to your liking.  In a large bowl, mix together the cottage cheese, sour cream and scallions.  When the noodles are cooked and drained, add them to the bowl and mix.  Add additional salt, if needed, and plenty of pepper.

Place half the noodle mixture in a baking dish followed by half the beef mixture.  Top with half the shredded cheddar cheese.  Next layer on the remaining noodles followed by the remaining beef.  Finish with the remainder of the cheddar cheese.  Bake in a pre-heated 350 degree oven for about 30 minutes until the cheese has melted and everything is warmed through.  Makes approximately 4 servings.

14 comments:

  1. I have the same dinner dilemma liiike all the time!!! This look SO yummy, Michael would love it too!

    ReplyDelete
  2. This great! I am going to showcase this on my Facebook page https://www.facebook.com/SeductionInTheKitchen you are welcome anytime to post your photo and post links on it!

    ReplyDelete
  3. would there be a substitute for the cottage cheese?

    ReplyDelete
    Replies
    1. The cottage cheese gives this dish a very distinct flavor but, if you don't like it, I would imagine that ricotta cheese would work just fine. The flavor would be a little different but the consistency and overall presentation would be the same. Another option might be farmer's cheese. I hope this helps.

      Delete
  4. Ugh I always face this dilemma after work! You'd think by now I would be better at menu planning :D But seriously, my mind draws a blank when it's not pasta. I'm going to start making a binder of "Lazy-Ass Recipes To Make After Work." And this noodle bake will go into it when I do decide to have pasta.

    ReplyDelete
  5. Bill would love this...pure comfort food. And lightening it up makes me happy, too.
    PS...my friends think I am always making gourmet dinners since I'm a food blogger, but usually I'm looking for easy recipes that don't require a trip to the market, too.

    ReplyDelete
  6. We've made this recipe before! Love it!

    ReplyDelete
  7. Jerry LOVES egg noodles and this would be almost up his alley. I think when I make it, I will substitute ricotta cheese and I think it will be great for him. I bet it would be wonderful for lunch the day after too!

    ReplyDelete
  8. This sounds like a great recipe and good for a quick weeknight meal. I'm not a big cottage cheese fan so I like your suggestion about substituting ricotta cheese. Pinning to try and thanks for sharing on Foodie Friends Friday!

    ReplyDelete
  9. This looks wonderful! Thank you for sharing on Thursday's Treasures! I cannot wait to make this for my boys!

    ReplyDelete
  10. Thanks for sharing with us at Foodie Friends Friday! I love your pictures!

    ReplyDelete
  11. Wow that looks amazing! I think my husband would scarf this down too!

    ReplyDelete
  12. I'm not a fan of cottage cheese by it self, but it really makes this recipe so very good.

    And you should try adding green bell pepper, it takes the flavor up a notch.

    I've been eating this ever since I was a kid, and have always loved it.

    ReplyDelete

We'd love to hear from you!

Note: Only a member of this blog may post a comment.