Monday, October 31, 2011

sour cream noodle bake

Kind of the ultimate comfort food. As usual with the Pioneer Woman, this doesn't exactly qualify as health food, but I used all low-fat dairy products and soy crumble, and it still tasted great. We ate it with roasted brussels sprouts, which were an excellent complement.


  • 1-1/4 pound ground chuck [I specifically chose this recipe because I had a package of soy crumble and couldn't tell if it was going to be disgusting, so I wanted to disguise it in a dish with a lot of strong flavors...]
  • 1 can 15-ounces tomato sauce [I used half a jar of leftover tomato sauce]
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 8 ounces of egg noodles
  • 1/2 cup sour cream
  • 1 1/4 cup small curd cottage cheese
  • 1/2 cup sliced green onions
  • 1 cup grated sharp cheddar cheese


Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.

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