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| I love all cookbooks, but this one is special! |
The Pioneer Woman apparently has a show on Food Network beginning in August. I have followed her for quite a while now and think she is a hoot....a real talent in many areas....one of which is of course COOKING! So last night I made one of her recipes, Sour Cream Noodle Bake. It is really good and if today wasn't a Friday during Lent, I might have eaten some for breakfast this morning!
Some may wonder how I got my husband to eat cottage cheese since he has a serious aversion to the stuff. He really just can't stand the sight of it. (If you're reading this Honey forgive me, please!)I just whipped it with my hand blender for a couple minutes and it came out like ricotta cheese. You could use a regular blender or a Magic Bullet, whatever you have to make it work for you. Here is her recipe, copied and pasted:
Ingredients
- 1 1/4 pound Ground Chuck (I only used 1 lb)
- 1 can 15-ounces Tomato Sauce
- ½ teaspoons Salt
- Freshly Ground Black Pepper
- 8 ounces, weight Egg Noodles
- ½ cups Sour Cream
- 1-¼ cup Small Curd Cottage Cheese
- ½ cups Sliced Green Onions (less To Taste)
- 1 cup Grated Sharp Cheddar Cheese
Preparation Instructions
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.
Click here to see her original recipe post.
