The Pioneer Woman does it again. There’s just nothing that I’ve tried of hers that isn’t awesome. Thank you! She makes my time in the kitchen easy and yummy.
This time I tried her Sour Cream Noodle Bake and it was wonderful. Well, actually I tried making it a couple of weeks ago, but when hubby took the dish out of the oven and went to move it to the table, it slipped and shattered all over the table. We weren’t able to even try it since it was covered in glass shards. But, this time, we were extra careful and it made it to the table without any issues.
G did not like it (or he pretended not to like it). There was crying and whining the whole meal. Somehow when he saw his brother eating a banana, he managed to finish his plate so he could have a banana too. Silly boy! (But secretly kinda cool that I can unknowingly bribe the kid to eat his dinner with a healthy banana – tee hee!)
I was able to use my new bubble and brown baking dish that I got for Mother’s Day too. Here’s our Sour Cream Noodle Bake fresh from the oven.
So, yeah, I’m sending you to the Pioneer Woman for the recipe. She documents every step with a photo, plus at the end of her post you can print the recipe in many variety of sizes (4×5, 3×5, full sheet).
Okay, so I did modify this recipe a little. I added just a little minced onion and garlic powder when cooking the meat. I also added about 1 teaspoon of basil and oregano to the sauce.
Also, it’s worth noting that the first time I made this recipe (the time the dish dropped and shattered), I used low-fat cottage cheese and I noticed how watery it looked. So, the second time I noted that in the photos, she used 4% fat cottage cheese – I made a point to get that kind. I noticed a big difference. The written recipe does not specify.