If you love a good, old-fashioned comfort food dish that’s creamy, cheesy and layered with flavor, then Ree Drummond’s sour cream noodle bake is about to become your new favorite. This Pioneer Woman classic has all the makings of a weeknight staple: it’s easy to throw together, satisfies even the pickiest eaters, and tastes just like something Grandma used to make. In fact, it’s a recipe that’s been passed down in Ree’s family for years. It comes together in just 30 minutes — comfort food at lightning speed.
Servings: 8
Ingredients:
- • 1¼ lb. ground chuck
- • 1 (15-oz.) can tomato sauce
- • ½ tsp. salt
- • Freshly-ground black pepper
- • 8-oz. egg noodles
- • ½ cup sour cream
- • 1¼ cups small curd cottage cheese
- • ½ cup sliced green onions (less to taste)
- • 1 cup grated sharp cheddar cheese
Directions:
- • Preheat the oven to 350° F.
- • Brown ground chuck in a large skillet over medium-high heat.
- • Break up the pieces with a wooden spatula.
- • Once browned, drain the fat.
- • Add tomato sauce, salt and freshly ground black pepper
- • Stir, then simmer while you prepare the other ingredients.
- • Cook the egg noodles until al dente.
- • Drain, then set aside.
- • In a medium bowl, combine sour cream and cottage cheese.
- • Season with salt and pepper, then toss in the sliced green onions.
- • Add noodles to the bowl and mix until thoroughly coated.
- • To assemble the casserole, add half of the creamy noodle mixture in a baking dish. Next, ladle on half of the meat mixture, then sprinkle half of the grated cheddar.
- • Repeat this process once more, finishing with a final topping of cheddar.
- • Bake for 20 minutes, or until the cheese is melted.
Note: You can substitute chicken or turkey for ground chuck.
