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My adventure's in feeding my family

Sour Cream Noodle Bake October 4, 2012

Filed under: Pioneer Women — kariryerson @ 12:00 am

I have been wanting to make this for a long time but I kept putting it off. When I finally did make it I found it tangy but enjoyable, the husband was not a fan. It was simple to put together. I used bison instead of beef because bison was on clearance and its a very yummy meat. The recipe calls for you to layer the needles and the meat mixture, I chose to mix it all together to make it simpler.


  • 1 lb ground beef (or bison)
  • 15 oz can Tomato Sauce
  • 1/2 tsp Salt
  • Freshly Ground Black Pepper
  • 8 oz Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese


Preheat oven to 350 degrees.

Brown meat 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, mix noodle and meat mixture together. Put in a over safe pan that has been sprayed with cooking spray. Cover with cheese.

Bake for 20 minutes, or until all cheese is melted.

Serve with crusty French bread.


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