Sour Cream Noodle Bake

My kids are all grown up, I cook for them on Sundays, but sometimes I miss making those dishes that you only make for little children. So, I went on a search to make a dish that reminds me of those sweet days, but that is still appropriate to make for adults without feeling childish! Ree Drummond, a.k.a. the Pioneer Woman, always has a few great recipes on deck, and I found just what I was looking for. The Sour Cream Noodle Bake is easy to make, it’s delicious, and children will gobble it up right alongside you! It’s a win-win!


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What you’ll need:

  • 1 1/2 pounds ground chuck
  • 1 (15 oz) can tomato sauce
  • 1/2 tsp salt
  • 8 ounces egg noodles
  • 1/2 cup sour cream
  • 1 1/4 cups small curd cottage cheese
  • pinch of red pepper flakes
  • 1/2 cup sliced green onions
  • 1 cup grated sharp cheddar
  • fresh ground black pepper
  • baguette

Preheat oven to 350 degrees.

Brown the ground beef in a skillet. Drain the fat, then add the tomato sauce, 1/2 tsp of salt and some fresh ground black pepper. Stir and simmer.

Cook the egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream, cottage cheese, ground black pepper, and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

All PW Recipes!

To assemble, add half of the noddles to a baking dish. Top with half the meat mixture, then half the shredded cheese. Repeat with the other half of ingredients. Bake for 20 minutes, until all the cheese is melted. Serve with Baguettes or even garlic bread!


Bon Appétit!

For more Ree Drummond recipes click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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