Sour Cream Noodle Bake

Hey everyone,

Hope you all had a great weekend! We sure did here.

My piano recital on Saturday went really well. I was really proud of all the kids who worked so hard! It’s so fun to see them succeed. Then Hubby and I had a date night! We ate at Chili’s and went to see the new Pirates of the Caribbean movie. I actually really liked it, though I’ve heard mixed reviews about it.

This recipe I made on Friday night. I modified it from The Pioneer Woman’s original recipe. Not that I’m saying her recipes aren’t great the way they are! But I changed it to fit more for 2 people, as well as what ingredients I have in the pantry.

So, here we go! And again, my picture taking didn’t work out. I’ll try to do better this week, I promise.

Cast of Ingredients:
1 pound ground beef
1/2 chopped onion
1 eight oz can of tomato sauce
8 ounces of egg noodles
1/2 sour cream
2 tablespoons Philadelphia cooking creme
1 cup grated cheddar cheese

Brown the ground beef and onion until cooked through, and drain the grease.
Add the tomato sauce to the meat and let simmer on low.
Meanwhile, cook the egg noodles until al dente. Drain, and set aside.
In a separate bowl, combine the sour cream and cooking creme. (If you don’t have cooking creme, just use cottage cheese or ricotta cheese, as the Pioneer Woman suggests)
Mix the cooked egg noodles with the sour cream mixture, and place in an 8×8 casserole dish.
Dump the ground beef mixture on the noodles, and mix everything together.
Top with the cheddar cheese.
Bake at 350 for 15-20 minutes.

Yum! We love simple, comfort foods, and this is definitely one of them. Enjoy!

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