Sour Cream Noodle Bake
I substituted turkey Italian sausage because I have a non-beef eater in my house. Fantastic recipe from the Pioneer Woman though!
I substituted turkey Italian sausage because I have a non-beef eater in my house. Fantastic recipe from the Pioneer Woman though!
- Carbohydrate 22.3932781787165 g
- Cholesterol 49.9825 mg
- Fat 9.72586920694225 g
- Fiber 1.15860097154607 g
- Protein 12.6092186773912 g
- Saturated Fat 5.40230886314291 g
- Serving Size 1 1 Serving (167g)
- Sodium 234.483525321453 mg
- Sugar 21.2346772071704 g
- Trans Fat 1.06384913708268 g
- Calories 228 calories
Step-by-step
- 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.
Swapping ground beef for turkey Italian sausage introduces excess moisture and completely alters the fat profile of the sauce. Standardizing this dish requires strict adherence to temperature and drainage methods. Brown the meat in a wide skillet at medium-high heat to evaporate liquid before introducing the tomato sauce. Simmer that mixture for ten minutes to thicken the base. Undercook the egg noodles by two minutes because they will absorb liquid while baking at 350 degrees. Combining the dairy components with warm pasta can cause separation if the noodles are boiling hot. Let the drained noodles sit for five minutes off the heat before folding in the sour cream and cottage cheese mixture. Layering the ingredients directly into a nine-by-thirteen-inch glass baking dish ensures even heat distribution during the twenty-minute oven phase. Watch for the sharp cheddar cheese to bubble and turn light golden brown around the edges. Doubling this recipe for larger groups requires two separate baking dishes rather than a deeper container. Deep vessels trap steam, preventing the internal noodles from firming up properly. Adjusting yields downward works successfully by halving all components while maintaining the same baking vessel footprint.
