Noodle Casserole With Sour Cream And Cheese Recipes

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.

NOODLE CASSEROLE WITH SOUR CREAM AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water until tender yet firm to the bite, 6 to 8 minutes. Drain and toss with melted butter. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with butter.
• Beat eggs, sour cream, and cottage cheese together in a bowl until well blended. Add Parmesan cheese, onion, parsley, garlic powder, salt, and pepper and beat until thoroughly mixed. Add cooked egg noodles and toss to mix well. Transfer mixture to the prepared casserole dish.
• Bake in the preheated oven until heated through, about 20 minutes.

CHEESY NOODLE CASSEROLE

Steps:

• Cook and drain noodles.
• Add butter,salt and pepper to taste.
• Stir in cheddar cheese and sour cream.
• Bake for 15 minutes at 350 degrees or until cheese melts.

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 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 CHICKEN NOODLE CASSEROLE

Steps:

• Prepare noodles as directed on package. (This usually takes about 8 minutes).
• While the noodles are boiling, sautee onions and garlic over medium heat with the coconut oil until tender. (I personally use coconut oil for almost anything, but if you do not have it, any oil or butter will do.)
• Also during this time, microwave the frozen peas and carrots in a bowl for 2-3 minutes until thawed.
• Cube the chicken into bite sized pieces and add to the onion and garlic mixture in the pan. Sautee together until mixed. Remove from heat.
• In a bowl, combine the cream of chicken soup, sour cream, and milk. Stir in the ranch dressing mix, salt, and pepper.
• Drain the cooked noodles and pour into a 13X9X2 baking dish. Add the chicken and onion mixture, soup mixture, and peas and carrots. Mix well.
• Top casserole with the shredded cheese.
• Bake in a 350 degree oven for about 30 minutes or until cheese and sauce is bubbly.

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 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.

HAM AND CHEESE NOODLE CASSEROLE

Steps:

• Saute butter, onion and peppers.
• Mix soup, sour cream, milk, salt and pepper, cheese, ham and noodles.
• Mix ingredients together, pour into greased 13x9 pan or casserole dish.
• Put crushed potato chips on top.
• Bake at 350 until well heated and bubbling, about 35-40 minutes.
• *4 ounces medium noodles = 3 cups uncooked/dry noodles, and yields about 4 cups when cooked and drained.

SOUR CREAM CHEESE CASSEROLE

Steps:

• In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.
• Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!