It's raining :( I guess we need the rain, so I should be happy. Unfortunately, the satellite lost signal and as a result, "Dessert First" didn't record. That makes me a very sad girl; luckily there are always re-runs! While Steve tried to beat the rain to do some much needed yard work, I got started on this yummy recipe found on The Pioneer Woman's blog. My sister-n-law found this recipe and forwarded it on to me. Thanks Britney.
My oven turned off twice while baking this dish, but all is well that ends well and this yummy bake did end very well. I know the pictures don't do it justice, trust me it's very good! It's yet another super easy and quick meal that you need to add to your arsenal!
Sour Cream Noodle Bake
Source: The Pioneer Woman
Ingredients:
1 1/4 lb hamburger
1 (15 oz) can tomato sauce
1/2 tsp salt
freshly ground black pepper
8 oz (weight) egg noddles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup slice green onions
1 1/2 cups sharp cheddar cheese, grated
Instructions:
Preheat oven to 350 degrees F
Brown hamburger in large skillet. Drain fat, then add in tomato sauce, 1/2 tsp salt and lots of black pepper. Stir, then simmer while you prepare the other ingredients
Cook egg noddles until al dente (about 7-8 minutes). Drain and set aside
In a medium bowl, combine sour cream and cottage cheese, & lots of black pepper. Add to noddles and stir. Add green onions and stir again.
To assemble, add half the noddles in a baking dish. Top with half meat mixture, then sprinkle with half the cheddar cheese. Repeat with noddles, meat, then add final layer of cheese. Bake 20 minutes or until cheese is melted.
Serve & Enjoy!
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