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.
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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