I’ve been going through some of my older recipes and re-taking pictures. I don’t ever feel like going back and posting a new photo on an old post. and I know I’ve posted this recipe before but it is so good, that I thought I’d share it again. And re-take the photo. I’ve been trying to use a different lens of mine that allows more light in my camera. I’m starting to like it more, but now I have to figure out how to crop the photos better.
I haven’t made the Pioneer Woman’s Sour Cream Noodle Bake in a LONG time and did this ever taste good after a 30 minute workout on the treadmill followed by an hour of Body Pump class. Mmmmmm, I deserved it right? This is a casserole packed with egg noodles that have sour cream, cottage cheese, and green onions and then there is a meat mixture of ground chuck and tomato sauce. Does anybody know what the difference is between ground chuck and 80% ground beef? Is it just where the it came from in the cow? I always use no-salt added tomato sauce now to save on the salt in-take. My blood pressure is happier when I do that. Then the casserole is topped with melted cheese on top. Ben doesn’t get any of this too because of the cheese and sour cream in it, so I will be taking this for lunch the next couple of days.
Ingredients from Ree Drummond
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
Serve with crusty French bread.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.