Sour Cream Beef Noodle Casserole Food

BEEF & ELBOW MACARONI CASSEROLE WITH SOUR CREAM

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef with diced onion, salt, pepper & garlic salt.
• Cook Elbow macaroni until tender, drain and mix sour cream & noodles (only) together.
• Once noodles are coated with sour cream.
• Combine beef with tomato sauce and place 1/2 of mixture in a 8x10 dish.
• Add a layer of noodles and top with 2 slices of cheese.
• Repeat this once more, topping casserole with remaining cheese slices.
• Bake at 350 degrees for approximately 20 minutes.

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

SOUR CREAM BEEF NOODLE CASSEROLE

Steps:

• Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
• Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
• Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
• Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
• In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
• Spoon half the creamy pasta mixture into a 9×13 casserole dish.
• Top with half the beef mixture and half the cheddar cheese.
• Repeat with one more pasta - beef - cheddar layer each. Finish with a cheddar cheese layer on top.
• Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
• Top with optional parsley and dish and serve hot.
• Enjoy!

CHEESY GROUND BEEF-SPINACH SOUR CREAM NOODLE CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
• Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
• In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
• Spoon the spinach mixture into the prepared baking dish.
• Sprinkle with about 1 cup Parmesan cheese (can use less).
• Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
• Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
• Return to oven and bake for about 5 minutes, or until the cheese has melted.
• Delicious!

SOUR CREAM CASSEROLE

Steps:

• Brown ground beef and onion, drain off excess grease.
• Boil noodles according to package directions.
• Combine soups, corn and sour cream in a casserole dish.
• Add ground beef mixture and noodles.
• Stir until well combined.
• Bake for 1 hour at 350ºF.

SOUR CREAM-NOODLE CASSEROLE

Steps:

• Cook noodles in boiling salted water according to package directions.
• Rinse and drain.
• In skillet, brown meat in butter.
• Add salt, pepper and garlic salt, then tomato sauce.
• Simmer for 5 minutes.
• Combine cottage cheese, sour cream, chopped onion and noodles.
• Alternate layers of noodle mixture and meat mixture in a 2-quart casserole, beginning with noodles and ending with meat.
• Top with shredded Cheddar cheese.
• Bake at 350 degrees for 25 to 30 minutes or until cheese is melted and browned.

SOUR CREAM AND GROUND BEEF LAYERED CASSEROLE

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking pan.
• In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
• Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
• Transfer meat mixture to a greased baking dish; set aside.
• In a bowl beat cream cheese and sour cream at low speed until smooth.
• Add in green onions then stir to combine.
• Spread the cream cheese mixture over the ground beef in the dish.
• Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
• Sprinkle with paprika.
• Bake for 25-30 minutes or until hot and bubbly.