Sour Cream Noodle Bake
I’ve decided that I want to try some more recipes from The Pioneer Woman. After seeing an episode on Food Network where she made freezer meals, I decided to try her Sour Cream Noodle Bake. It looked so noodley and cheesey and just plain yummy. I don’t have pictures of my attempt though I can say it did look amazingly close to hers.
The link for it is at the bottom of the page as well as here: Read more at: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html?&oc=linkback
Doesn’t this just look so yummy?
When ya click on the above link it will take ya to the Food Network page with the recipe and a short video of her making it. Okay, here we go.
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
I was a bit skeptical on the cottage cheese. I don’t mind it so much but everyone else detest it so I read up on the comments for it. What I gathered was that you would not be able to notice the cottage cheese once it has all melted together. Um, that was so wrong! You most certainly could see the curds in it even with it being small curd cottage cheese. That part was almost a deal breaker but as long as I didn’t say what all was in it, I had a chance. Let’s just say, we won’t be putting that in it but might try the other suggestions such as ricotta but then it would be more like a lasagna dish so I don’t know.
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.
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.
Recipe courtesy Ree Drummond
It was extremely easy to fix and smelled great. The meat tasted good but it was kinda plain with only the tomato sauce going in. I would probably add some other seasonings to it such as italian or maybe garlic or something. As said above, the cottage cheese was visible and that didn’t really go over well as far as sight. Putting it together was super easy and I did take her advice and put it in a foil pan. I didn’t make extra to freeze but if I could get to everyone’s liking then I would most definitely make extra and freeze. I’m not a big fan of sour cream but it was okay in this recipe. It was about the only “tasteful” thing in it. My seven year old who eats most anything I fix wouldn’t even eat past four bites and that was after I told him it was from The Pioneer Woman show we watch.
ease of prep- *** Three stars because you will have to use a pan and a separate bowl as well as whatever baking dish you choose.
taste- ** Two stars because the majority opinion was blah.
Add to menu rotation- * Won’t be adding it to our rotation unless I can come up with something to make it stand out.