I am not much of a fan of sour cream but when I saw this recipe on The Pioneer Woman’s blog it looked so good I knew had to give it a try. So there I am at the grocery store getting the ingredients and since it was so simple I didn’t need the recipe to shop. Pffft.
Well, the original recipe calls for 16 oz of tomato sauce – I had bought the smallest cans you could find of tomato sauce and tomato paste so I had to adjust that part of the recipe a bit. Then as I’m preparing the dish, I realized it called for cottage cheese – not cream cheese. But let me tell you, cream cheese works with this dish.
So the lesson here — read your recipe.
Sour Cream Noodle Bake (Recipe adapted from The Pioneer Woman)
1 lb Ground Chuck
1 can (8 oz) Tomato Sauce
2 oz Tomato paste
1/2 c water
Salt and pepper, to taste
6 oz Egg Noodles
1/4 cup Sour Cream
1/2 cup baking cream cheese
1 tsp chives
1 cup Grated Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat and add tomato sauce, tomato paste and water. Stir to combine. Add salt and 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 cream cheese. Add pepper. Combine with noodles and stir. Add green onions.
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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