Of Food and Love recipes: burger cheese noodles sour cream
by Mommy Hobbies
In my napsack stash
I’m pretty sure my family could live off of noodles and sauce. Or noodles and melted butter. Or noodles and veggies. Noodles are nice.
My mom used to make a lot of our dinners with noodles and whatever was laying around in the fridge or cupboards (noodles or rice). She was good at making the tastiest dishes and then forgetting what she did to make it so delicious. We hated that.
Last night we had a very scrumptious dish that my husband asks me to make quite often. It’s so easy and yummy. The stars of the show are sour cream and cottage cheese.
There are only two recipes in the house that use this unlikely duo and this is one of them. The other one is pancakes. Now, before you go off gagging. My father, who is VERY particular, happened to eat these pancakes of ours one weekend and couldn’t get enough. When he found out there was cottage cheese in them, his face got a little blank and he shuttered. He couldn’t believe that something he dislikes could be something SO delicious. So, whenever he stays the weekend and eats these pancakes, we don’t talk about the cottage cheese, he just eats and eats and eats every cake we place in front of him.
That being said…please, give this recipe a chance and let it work its magic for you. We tend to eat less beef and more turkey in our house so ground turkey it was…
And while your meat is cooking and simmering, get your noodles going. Keep them al dente, now!
Take the sour cream and — dare I say it — cottage cheeseand mixed them good. Get some fresh ground pepper in there. Be generous. It tastes good in the end.
I went to the garden and cut some green onion to put in…it’s optional but tastes way better with it.
Then you start layering. The noodles, when they’re done, should be stirred into the sour cream mixture. Spread some noodles out, then the meat, sprinkle a half cup of sharp cheddar…repeat one more time and into the oven it goes!
I made two portions last night. One large and one small… Really, a winner.
Sour Cream Noodle Bake courtesy of Tasty Kitchen
- 1-¼ pound Ground Chuck
- 1 can 15-ounces Tomato Sauce
- ½ teaspoons Salt
- Freshly Ground Black Pepper
- 8 ounces, weight Egg Noodles
- ½ cups Sour Cream
- 1-¼ cup Small Curd Cottage Cheese
- ½ cups 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.