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Sour Cream Noodle Bake Recipe

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Sour Cream Noodle Bake image
Kevin and Tracey at St. Louis Busch Stadium

 

This recipe for Sour Cream Noodle Bake, by , is from The Stuckey Family Cookbook (2nd Ed), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracey Schoenberger (Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground chuck
1 jar garlic spaghetti sauce
tsp salt
ground black pepper
8 oz egg noodles
c sour cream
1 c small curd cottage cheese
c sliced green onions (less to taste)
1 c grated sharp cheddar
2-3 cloves of garlic
Worcheshire sauce
Crusty French bread, for serving

(For something different, can substitute different cheeses or add veggies for flare.)

Directions:
Directions:
Preheat the oven to 350. Brown the ground chuck in a large skillet. Drain the fat, and then add the sauce, salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients. Cook the egg noodles until al dente. Drain and set aside. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch. Add to the noodles and stir. Add the green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the cheese. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

 

 

 

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