Sour Cream Noodle Bake (YUM! YUM! YUM!)

Ok I found this recipe on a blog called "The Giant Blog of Cooking" it is from here Pioneer Woman.
This recipe is soooo good!  My husband actually made it for us last night.  It is like a creamy easy lasagna.  Go try it!

Ingredients


■1-¼ pound Ground Chuck
■1 can 15-ounces Tomato Sauce
■½ teaspoons Salt
■Freshly Ground Black Pepper
■8 ounces, weight Egg Noodles
■½ cups Sour Cream
■1-¼ cup Small Curd Cottage Cheese
■½ cups Sliced Green Onions (less To Taste)
■1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
 Serve with crusty French bread.

Chicken Bowtie Salad

from the kitchen of Marlayne

1 12 oz. Bowties
1 12 oz. curly macaroni
1 12 oz Can pineapple tidbits
2 C. Chopped celery
4 Chopped green onions
1 C. Halved Cashews
4 C. Halved grapes
4 cooked chopped chicken breasts
1 16 oz. Bottle coleslaw dressing

Makes lots. Do not double this recipe unless you are planning on a HUGE crowd.

Chicken Penne Pasta

from the kitchen of Jewal

1 stick butter
2 oz cream cheese
1 pt heavy whipping cream
1 bag shredded parmesan cheese
2 t garlic powder
salt and pepper
penne pasta
cooked chicken
mushrooms
monterey jack cheese
green onions
chopped tomatoes

Melt butter, cream cheese and cream, whisk in cheese.  Add seasonings.  Mix in pasta, chicken and mushrooms.  Spread in casserole sdish.  top with monterey jack cheese, green onions and tomatoes.  Bake at 350 for 30 minutes or till bubbly or just broil till cheese is melted.

Turkey'n Squash Lasagna

from the kitchen of Carol O.


1 med. spaghetti squash (2-2 1/2 lbs)
1 lb lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 T olive oil, divided
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/3 c minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 egg lightly beaten
1 carton (25 oz) lowfat ricottaa cheese
3/4 c plus 2 T grated parmesan cheese, divided
2 med zucchini, sliced
6 lasagna noodles, cooked and drained
2 C (8 oz) shredded part skim mozzarella cheese, divided

With a sharp knife pierce spaghetti squash 10 times.  Place on microwave plate in microwave on high for 5-6 minutes.  Turn and cook 4-5 minutes longer or until fork-tender.  Cover and let stand for 15 mintues.  Cut squash in half lengthwise.  Discard seeds.  Scoop out squash, seperating strands with a fork, set aside.
In a large saucepan, cook turkey, onion and garlic in 1 1/2 tsp oil, over med heat until meat is no longer pink.  Drain.  Stir in tomato paste, parsley, sugar and seasonings.  Bring to boil.  Reduce heat.  Cover and simmer for 30 minutes.
In a bowl, combine egg, ricottaa, and 3/4 c parmesan cheese until blended.  In a small skillet, saute succhini in remaining oil until crisp-tender.
Spread 1 1/2 c meat sauce into a 13x9inch baking dish coated with cooking spray, top with 3 noodles and half of the zucchini, spaghetti squash and ricottaa mixture.  Sprinkle with 1 1/2 c mozzarella cheese and half of the remaining sauce.  Top with remaining noodles, zucchini, spaghetti squash, ricottaa mixture and suace (dish will be full).
Place dish on baking sheet, uncovered.  Bake at 350 for 45-55 minutes or until edges are bubbly.  top with remaining cheeses and bake  5 minutes to melt cheeses,  Let stand for 10 minutes before cutting- serves 12.

Fettuccini with Ham

from the kitchen of Carol O.

3 oz fettuccini (water, salt)
2 oz smoked sliced ham
1 1/2 tsp butter
dash of pepper
1/4 c half and half or whipped cream
grated parmesan cheese
2 oz fresh mushroom
1/4 small pkg (6 oz) frozen peas
dash of salt
1 T flour
chopped parsley
1/2 yellow onion

Cook and drain pasta.  Chop onion and mushrooms, cube ham. Melt butter, saute onion and mushroom until soft, but not brown.  Sprinkle salt, pepper and flour.  Add half and half or cream, a little at a time.  Add peas to warm pasta.  Heat slowly, stirring gently.  Sprinkle with parmesan cheese and chopped parsley just before serving.

Scuderi Kids "Fast, Fake-baked Ziti"

from the kitchen of Cheryl

“Cooking ‘Round the Clock” Rachel Ray 30- minute meal
“I love this fast, easy to make dish, especially the béchamel sauce”

*Cheryl adds 1 pound of cooked hamburger. Also I substitute all the cheese for ¼ cup dried parmesan cheese.

3 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 can (28 ounces) whole peeled tomatoes with 1 teaspoon of sugar added to them (you can also used crushed or diced)
1 can (14 ounces) crushed tomatoes
½ tsp salt , or to taste
1/8 tsp fresh ground black pepper, or to taste
A handful of fresh basil leaves, torn or ½ - 1 tsp. dried
1 pound ziti rigate (can also use penne, rigatoni or rotini)
2 tablespoons butter
2 tablespoons all-purpose flour
A generous grating of fresh nutmeg or ¼ teaspoon dried
2 Cups whole milk (you can use 2 cups water and 6 Tablespoons of powdered milk)
½ cup shredded Asiago cheese
½ cup shredded Parmigianino Regianno cheese
1 cup cubed fresh mozzarella cheese
Crusty bread, to pass at table.

Put a large pot of water on to boil. Preheat the broiler.
Heat a medium saucepan over medium heat; add oil, then garlic. Sauté garlic a minute or two; do not let the garlic brown. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt (and cooked hamburger, if desired) and simmer 10 minutes. Add basil and simmer over low heat 10 minutes more.
When water boils, add salt and pasta and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, make the béchamel sauce: Melt butter in a small pot over medium heat. Whisk in flour, then salt, pepper, and nutmeg; cook 1 minute. Stir in milk and bring sauce to a bubble. Cook 5 minutes to reduce.
When past is cooked, drain and transfer to a big casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the béchamel over pasta—do not mix. Cover the top of the pasta with Asiago, Parmigianino, and mozzarella (or just sprinkle with dried parmesan cheese). Place the casserole under hot broiler and melt cheese until brown and bubbly, 3 to 5 minutes. Serve immediately.
Yield: 6 servings

Creamy Chicken Pasta

from the kitchen of Shawnalyn

Ingredients:
6 chicken tenders
3 Cups bow tie pasta
2 Tablespoons butter or margarine
2 Cups sliced mushrooms
½ Cup sun dried tomatoes
4 cloves garlic
2 Tablespoons basil
3 Cups cream or half and half
Directions:
Saute mushrooms in butter, then add tomatoes, basil and garlic. Add already cooked and shredded or cubed chicken and saute for about 2 min- then add cream. Turn down heat and reduce mixture to desired thickness and consistency. Toss with noodles and sprinkle with parm cheese.
I like to add feta cheese as well at the end, and I also add pine nuts.

Asparagus Pasta Salad

from the kitchen of Rona

In a small pan, heat 1/3 cup olive oil. Lightly saute 2 green onions cut into 1 inch pieces and slit in half. Add 1/4 teaspoon black pepper to this oil and allow it to return to room temperature.
Cook 8 oz. bow tie pasta to al dente in salted water. Dip out, reserving the water, and cool in ice water. Drain well. Set aside.
Break ends off of 1 lb. asparagus and cut into 1 inch pieces. Boil these in the simmering
water from the pasta for 4 minutes. Cool in ice water. Drain well. Set aside.
Prepare 1/2 pound snow or sugar-snap peas by removing the strings & cutting on an angle. OR, you can use 1/2 C. frozen peas.(They will thaw just fine)
Into a salad bowl whisk 3 Tablespoons white vinegar with the cooled oil & green onions.
Chop 1 TBL fresh parsley & add to bowl. Add 1 head Romaine lettuce, chopped, and
2 Cups quartered Roma tomatoes (drained). Add pasta & asparagus and toss all of this together. Add Kosher salt or other chunky salt. If you like, you can toss in some shredded Parmesan cheese.

Fusili with Yellow Pepper Sauce

From the kitchen of Whitney

Serves 4

1/8 tsp black pepper
2 tbsp parsley
¼ cup part-skim ricotta cheese
4 tsp grated Parmesan cheese
2 cups uncooked fusili
¼ tsp table salt
2 tsp olive oil
½ medium tomatoes
1 medium onion
1 large yellow pepper
3/4 cup water

1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, ¼ cup at a time, if liquid evaporates too fast.

2. Meanwhile, cook fusili according to package directions. Drain and put in a serving bowl.

3. Transfer vegetables into a blender or food processor. Add ricotta cheese and puree. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.

Roasted Vegetable Lasagna

from the kitchen of Whitney


Serves 6

¾ cup part-skim mozzarella cheese
¼ cup grated Parmesan cheese
 9 dry lasagna noodle
¼ tsp black pepper
1 tsp table salt
2 tsp olive oil
4 medium garlic cloves
4 small tomatoes
3 medium sweet red peppers
3 medium raw eggplant(3 medium raw summer squash/zucchini)

Preheat oven to 425 degrees. In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
Place half to two-thirds of vegetables, salt and pepper, and ½ cup of water in food processor and process until smooth.
Place three noodles over puree. Top with ½ cup of puree, ½ of remaining vegetables, 2 tbsp of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, puree and cheese.
 Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.

Franco American Spagetti Casserole

from the kitchen of Jen

(kids favorite)

1 lb ground beef or turkey
chopped onion (if desired)
2 large, 1 small Franco American Spagetti cans
sliced cheddar

Saute onion in a little butter. Brown ground meat, drain. Add onion. Fold in cans of spagetti. Heat 350 until bubbles. Cover with foil. 10 mins before serving add cheese slices. Serve when melted.
When I was a small child my neighbor served this and I asked my mom to get the recipe.

Baked Mostaccioli

from the kitchen of Jen

10 oz. mostaccioli (I've also used any thicker kind, radiatori etc...)
20 oz. spagetti sauce
8 oz. ricotta cheese (could also use cottage cheese in place of ricotta or omit completely)
8 oz. mozerella, grated (I use less cheese and just sprinkle a little cheese on top)

(I also add many veggies. Sauteed mushrooms and onions, cooked broccoli-diced, spinich, zuccini-diced, leftover chicken chunks etc..whatever I have on hand or whatever I feel like)
Preheat oven 350. Cook pasta according to package directions. Drain. Combine sauce and ricotta in saucepan. Add optional veggies. Add cooked pasta and stir well. Pour into casserole dish. Sprinkle with grated cheese and bake 20 mins.

Prep: 20 Bake: 20