Sour Cream Noodle Bake
Sour Cream Noodle Bake
This is a yummy casserole that can easily be doubled or tripled, and it freezes well. The ingredients are easy to adjust to people’s likes and dislikes.
INGREDIENTS:
salt and pepper to taste
8 ounces wide/extra broad egg noodles
⒈／⒉ cup sour cream
⒈／⒉ cup small curd cottage cheese
⒈／⒉ cup sliced green onions
1 can mushrooms or black olives, drained, size is up to you and your family’s preferences
1 cup grated sharp cheddar cheese
DIRECTIONS:
Preheat the oven to 350 degrees.
Brown the beef in a large skillet. Drain the fat, then add the tomato sauce, mushrooms or olives, and salt and pepper.
Cook the noodles till al dente.
In a bowl, combine sour cream, cottage cheese, and green onions. Add plenty of black pepper to this. Stir in the noodles.
Add half the noodles to a casserole/baking dish. Top with half the meat mixture and half of the cheese. Repeat this with the remaining noodles, meat mixture, and cheese. Bake for 20-25 minutes.
NOTES:
I add more green onions than what’s listed above.
I do a whole bunch. It just needs it, in my opinion.
Even though I love both mushrooms AND olives, I usually only put olives in this.
Even then, half the time, I don’t put either in because I forget to get a can but it’s delicious without them.
I’ve also added bell peppers before because I had them.
This is a canvas that you can personalize pretty easily.
I would advise you to mix the sour cream and cottage cheese because it gives it the right mix, but if you absolutely hate cottage cheese, you can just use sour cream, I’m told. I’ve never made it that way.