Wednesday, June 19, 2013
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.
Pioneer Woman recipe that sounded perfect. I had all the ingredients already and it involved egg noodles. Brian loves egg noodles.
(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
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.