Recipe: Sour Cream Noodle Bake

Any time I actually make dinner, it’s a pretty big event. Being in the kitchen makes me uncomfortable. I don’t multi-task around hot items well, and I don’t have the flair for seasoning and eyeballing amounts like Jon does. Therefore, he does pretty much all the cooking (even though I’m in charge of finding new recipes).

I pinned this recipe to my meal board awhile back (the original one from the Pioneer Woman can be found here). It looked easy enough, so I gave it a shot with a couple minor changes. The information below includes my changes, so refer to the links for the full, original recipe.

Sour Cream Noodle Bake

Ingredients (I was able to pick up everything at Aldi, which is the cheapest grocery store in our area)

  • roll of ground turkey
  • 2 8 oz cans Tomato Sauce
  • Salt
  • Pepper
  • Egg Noodles (I cooked a whole 16 oz bag. It made alot. Half the bag would have been fine)
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • Shredded Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees

Brown ground turkey in a large skillet. Drain fat (my turkey was lean, so I skipped this step), then add tomato sauce and season with salt and 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 pepper. Add to noodles and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on some cheese. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

My food pics never look as pretty as the originals, but the food tasted good anyway!
My food pics never look as pretty as the originals, but the food tasted good anyway!

The original recipe says to pair with some bread, but I figured the noodles would be starchy enough. Though they are egg noodles. Still a starch, right? I don’t know. The meal was really filling without the bread.

Next time I’ll even out the noodle to sauce ratio by using only half a bag of noodles as instructed. Even with that little oversight, this turned out really well. I’m proud! Also, I managed to keep all kitchen anxiety at bay. I took my time, managed to do a few things at once, and even (sort of) cleaned up as I went.

My next mission? Tuna noodle casserole.

A.

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