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Pioneer Woman Sour Cream Noodle Bake

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Pioneer Woman Sour Cream Noodle Bake
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Pioneer Woman Sour Cream Noodle Bake

0.0 from 0 votes
Course: MainDifficulty: Medium
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

450

kcal

Pioneer Woman Sour Cream Noodle Bake is a hearty and comforting dish that is perfect for a cold winter day. It’s also a great way to use up leftover ground beef. Serve it with a side salad or some crusty bread for a complete meal.

Ingredients

  • 1 pound ground beef

  • 1 (15 ounce) can tomato sauce

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 8 ounces egg noodles

  • 1/2 cup sour cream

  • 1 1/2 cups small curd cottage cheese

  • 1/2 cup chopped green onions

  • 1 cup shredded cheddar cheese

  • Preheat oven to 350 degrees F (175 degrees C).
  • Brown ground beef in a large skillet over medium heat. Drain off any excess grease.
  • Stir in tomato sauce, salt, and pepper. Bring to a simmer and cook for 5 minutes.
  • Cook egg noodles according to package directions. Drain and set aside.
  • In a large bowl, combine sour cream, cottage cheese, green onions, and cheddar cheese.
  • Add cooked noodles and ground beef mixture to the bowl. Stir to combine.
  • Pour mixture into a greased 9×13 inch baking dish.
  • Bake for 20 minutes, or until cheese is melted and bubbly.

Notes

  • For a spicier dish, add a pinch of cayenne pepper to the ground beef mixture.
  • To make this dish ahead of time, brown the ground beef and make the tomato sauce. Cool completely, then store in the refrigerator for up to 2 days. When you’re ready to bake, cook the egg noodles and assemble the dish as directed.
  • This dish is also great for freezing. After baking, let it cool completely, then wrap it tightly in plastic wrap and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the refrigerator and then bake according to the directions.