I found a Delicious, comfort food recipe on The Pioneer Woman blog that I just have to share with you as soon as possible.
Who doesn’t love egg noodles, cheese, and sour cream? This is an amazing recipe that everyone in the family will love.
You will notice that there is extra tomato sauce in my picture to the left. This is because I used the whole 16 ounce bag of egg noodles and used 1.75 pounds of ground meat.
Towards the end of the cooking time, I noticed that the bake looked a little dry, so I panicked and opened another can of tomato sauce and poured it around the perimeter. 🙂
Even though it looks a little haphazard, the extra sauce worked well. The bake turned out to be just moist enough, and I learned my lesson for next time: double the tomato sauce if I’m increasing other ingredients.
The original recipe I found from The Pioneer Woman is below. On The Pioneer Woman’s website, she gives step by step pictures of this delicious creation too! You should check it out.
- 1-1/4 pound Ground Chuck
- 1 can 15-ounces Tomato Sauce
- 1/2 teaspoon Salt
- Freshly Ground Black Pepper
- 8 ounces, weight Egg Noodles
- 1/2 cup Sour Cream
- 1-1/4 cup Small Curd Cottage Cheese
- 1/2 cup Sliced Green Onions (less To Taste)
- 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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