This Beefy Sour Cream Noodle Bake is pure comfort food! Wide egg noodles and a meaty sauce with a creamy middle layer, all topped with Cheddar cheese! #comfortfood #easydinnerideas #pasta
This is another one of those recipes that I wanted to share last year, but my pictures were really horrible! To be fair, it is kind of difficult to take decent pictures of casseroles - they're just not pretty. What I can assure you is, this Beefy Sour Cream Noodle Bake is easy and delicious - it's a dish your family will look forward to time and time again!!
We enjoy this dish with a spinach salad and a nice crusty bread. I hope your family enjoys this as much as mine does!!
Beefy Sour Cream Noodle Bake
Printable recipe
Yield: 8 servings
8 oz. wide egg noodles
1½ lb. lean ground beef
½ of a green pepper, seeded and chopped
2 cloves garlic, minced
3 cans (8 oz. each) tomato sauce
1 tbsp. sugar
Pinch of salt and pepper
1 cup small-curd cottage cheese
1 pkg. (8 oz.) cream cheese, softened
¼ cup sour cream
3-4 green onion, chopped
1½ cups (6 oz.) Cheddar cheese, shredded
Preheat oven to 350°F.
Cook noodles according to package directions. Drain.
Meanwhile, brown and crumble the ground beef with green pepper and garlic until beef is no longer pink. Drain. Add the tomato sauce, sugar, salt and pepper. Stir to combine. Add the drained cooked noodles to the meat sauce. Mix well.
In a medium bowl, combine the cottage cheese and cream cheese until smooth and thoroughly combined. Add the sour cream and green onions. Mix well.
Spray a 9x13-in. baking dish with cooking spray. Layer half of the noodle mixture in the prepared dish. Top with the cream cheese mixture, spreading evenly over the top of the noodles. Add the remaining noodle mixture over the top. Sprinkle with Cheddar cheese.
Bake, uncovered, for 30 minutes or until heated through and the cheese is melted.
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Beefy Sour Cream Noodle Bake
Printable recipe
Yield: 8 servings
8 oz. wide egg noodles
1½ lb. lean ground beef
½ of a green pepper, seeded and chopped
2 cloves garlic, minced
3 cans (8 oz. each) tomato sauce
1 tbsp. sugar
Pinch of salt and pepper
1 cup small-curd cottage cheese
1 pkg. (8 oz.) cream cheese, softened
¼ cup sour cream
3-4 green onion, chopped
1½ cups (6 oz.) Cheddar cheese, shredded
Preheat oven to 350°F.
Cook noodles according to package directions. Drain.
Meanwhile, brown and crumble the ground beef with green pepper and garlic until beef is no longer pink. Drain. Add the tomato sauce, sugar, salt and pepper. Stir to combine. Add the drained cooked noodles to the meat sauce. Mix well.
In a medium bowl, combine the cottage cheese and cream cheese until smooth and thoroughly combined. Add the sour cream and green onions. Mix well.
Spray a 9x13-in. baking dish with cooking spray. Layer half of the noodle mixture in the prepared dish. Top with the cream cheese mixture, spreading evenly over the top of the noodles. Add the remaining noodle mixture over the top. Sprinkle with Cheddar cheese.
Bake, uncovered, for 30 minutes or until heated through and the cheese is melted.
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