SOUR CREAM NOODLE BAKE
Source of Recipe
wwrecipes - Desserts - Syllabubs - January 4, 2002, theme - My All-Time Favorite Recipe
Recipe Introduction
From: Joanne Guinn mailto:joanne_guinn@asdsoftware.com
Hi, Chef and fellow Recitopians! This is Joanne Guinn, Realtor and
Computer Programmer from St. Louis, Missouri. This is my first
submission. I couldn't resist the category. I share this recipe with
everyone I can. It is so wonderful. It was given to my mother by a
friend of hers who had us over for dinner one night and she served
this about 20 years ago. We've enjoyed it at least once a month ever
since. Similar to Lasagna, but much easier and much tastier too.
List of Ingredients
1 - 16 oz. Package Extra Wide Egg Noodles
1 cup chopped green onions
1 cup sour cream
1 cup cottage cheese
1 lb. Lean ground beef
1-2 cloves fresh chopped garlic (use as much as
you like)
1 - 8 oz. Can tomato sauce
2 cups shredded cheddar cheese
1/2 cup of parmesan cheese Recipe
Preheat oven to 350 degrees Fahrenheit. Cook egg noodles according to
package directions and drain. In the same pot that you cooked the
noodles in add the green onions, sour cream, and cottage cheese and
stir until combined. Meanwhile, brown ground beef and garlic in
skillet until brown. Drain any excess grease. Add the tomato sauce
to the meat and garlic. In a 2 quart oven-proof pan (I like to use a
2 1/2 qt. Casserole dish), put a layer of the noodle mixture on the
bottom. Put half the meat mixture on top of the noodles, spreading
all the way to the edges. Add a thin layer of the shredded cheddar
cheese and a heavy sprinkling of the parmesan cheese. Add another
layer of noodles, meat, then cheeses. Add the final layer of noodles
and some more cheese on top. (If you have extra noodle mixture, try
some just like that-it's delicious. I always try to leave some so I
can have a bite or two.) Bake at 350 for 30-35 minutes until bubbly.
Cut into squares and serve with garlic bread and a fresh green salad.
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