Sour Cream Noodle Bake

         I came across the recipe for Sour Cream Noodle Bake on Pinterest. It originally came from The Pioneer Woman, so you know it's good! She uses cottage cheese in her recipe, but I absolutely HATE cottage cheese so I used cream cheese instead. It turned out wonderfully and I've made it a few times. The recipe calls for 8oz of egg noodles, but I have only been able to find 12oz packages. Don't make the mistake I did and use the whole package anyway. Try to get as close to 8oz as possible because it will not be as yummy and creamy otherwise! This dish is so delicious and easy to throw together on a busy weeknight. I served it with garlic bread.

Sour Cream Noodle Bake
(adapted from The Pioneer Woman )

1 1/4lbs ground beef

1 15oz can tomato sauce

salt &pepper

8 ounces, weight egg noodles

1/2 cup sour cream

1 pkg cream cheese, softened

1/2 cup sliced green onions (less to taste)

1 1/2 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce, salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles. Drain and set aside.
In a medium bowl, combine sour cream and cream 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 20-25 minutes, or until all cheese is melted.


Enjoy!

Posted by Ree on March 16 2011