Sour Cream Noodles Food

SOUR CREAM NOODLE BAKE

Steps:

• Cook noodles in boiling salted water. Rinse in cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Brown meat in butter; add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Mix cottage cheese, sour cream, onions, meat sauce and noodles. Place in a casserole dish and sprinkle with cheddar cheese
• Bake, uncovered, at 350 degrees F (175 degrees C) for 20 to 25 minutes.

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 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.

GARLIC NOODLES

Steps:

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
• Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
• Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
• Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
• Plate noodles. Garnish with red pepper flakes and green onions.

CREAMY NOODLES

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large saucepan, saute garlic in 1 tablespoon butter for 1 minute. Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter. Cook and stir over low heat just until smooth (do not boil). Remove from the heat. , Drain spaghetti; toss with cream sauce. Sprinkle with parsley.

SOUR CREAM NOODLES

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a large bowl. Add the cottage cheese, sour cream, onion, Worcestershire sauce and garlic salt. Spoon into a greased 2-qt. baking dish. Sprinkle with Parmesan cheese., Bake, uncovered, until top is lightly browned, 35-40 minutes. If desired, sprinkle with paprika.

NOODLES WITH SOUR CREAM & SPINACH

Steps:

• Preheat oven to 350°F.
• Cook the noodles in salted water according to pkg directions.
• Spray 5(1 cup) ramekins or casserole dish with cooking spray.
• Fill a pan slightly bigger than the ramekins or casserole dish with very hot tap water and place in oven as it preheats.
• When the noodles cook, whisk the eggs, then whisk in the sour cream, then stir in the 2 cheeses, salt, black pepepr, onion powder, garlic powder, dry mustard, and nutmeg.
• Drain the noodles and return them to the hot pan.
• Stir in the spinach, stirring gently to let the hot noodles slightly cook spinach, a couple of minutes.
• Stir in the egg mxiture.
• Transfer to the ramekins/casserole dish.
• Place the ramekins/casserole in the water-filled container in the oven and bake for about 20 minutes for the ramekins or about 50-60 minutes for the casserole dish.

WIDE NOODLES WITH BUTTER AND SOUR CREAM

Steps:

• 1. Cook the noodles according to package. When they are cooked the way you like, drain noodles, letting them sit in the colander in the sink for a minute or two.
• 2. While noodles are draining, put butter in the same pot and let it start to melt a little.
• 3. Add noodles back to pot and mix with the butter, until the butter is melted and noodles are coated.
• 4. Lightly salt and pepper the noodles, mixing gently, then add sour cream and thoroughly combine. Adjust salt and pepper to taste.
• 5. Mix in parsley and serve.

SUPER BUTTERED NOODLES

Steps:

• In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

BACON SOUR CREAM NOODLE SURPRISE

Steps:

• Instructions 1.Cook bacon in large skillet over medium-low heat until crispy; drain on paper towels. Cook pasta according to package directions in plenty of salted water. 2.Meanwhile, carefully drain grease from pan; add butter, onion and cabbage. Cook over medium-low heat until tender, stirring often. Drizzle olive oil over top and season with salt and pepper. 3.3. Add noodles and sour cream to cabbage. Toss well. Taste and season with salt and pepper if needed. Sprinkle parsley and crumble bacon over top. Serve immediately.

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!