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.

Lasagna

from the kitchen of Shawnalyn

no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste

Directions:

Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.

Jewalene's Pizza

from the kitchen of Jewal

1 T yeast
1 T sugar
1 c warm water

Mix and let set for a few minutes and then add:

2 -3 c flour
1 tsp salt
Mix together and let rest a few minutes.
Pat out on greased pizza pan. You can pre-cook crust for 5-10 minutes at 400-425 degrees and then add the sauce, cheese & toppings.

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

Italian Asiago Bread

from the kitchen of Amber

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
2 tablespoons rosemary
1 ½ cups asiago cheese
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil, rosemary, asiago cheese, and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups I usually only use 6 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 2-4 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Last 5 minutes of cook time sprinkle a little asiago cheese on top. Cool on wire racks.

You can make bread bowls out of this recipe. Just omit the rosemary and asiago cheese and add all 7 cups of flour. Then divide dough into 6-8 equal portions.

Parmesan Chicken

from the kitchen of Jewal

8 chicken breast (boneless, skinless)
2 cups plain yogurt (Pour into a bowl)

Mix the following in another bowl:

2 cups Ritz Crackers crushed (I blend mine in a blender so they are really fine)
3 T parmesan cheese
2 t garlic powder
1 t season salt (Lawry's)

Dip chicken breasts into the yogurt and then into the cracker mixture. Place coated chicken of a sprayed pan so they are not touching each other. I also tuck thin edges of chicken under the breast a little so the chicken has a nice rounded look. Bake at 350 for 45min - 1 hour depending on the size of the chicken breasts. Cook with tin foil on until the last 15 minutes and I like this chicken cooled without tin foil as well. Optional: you can drizzle a little butter on top of the chicken before cooking if you'd like.

Sauce for chicken:

1 can of cream of mushroom soup
1 cup of sour cream
2/3 cup chicken broth
2 T lemon juice
1 t dill weed (optional, but I love it)

Heat through and spoon a small amount over chicken when it is served. I love this chicken with wild rice or baked potatoes. This chicken is so moist and so good! It's a favorite!

Zuppe Toscana

from the kitchen of Laurie

1 lb ground Italian sausage
2 large russet potatoes (1/4 in. slices)
1 large onion, chopped
2 cloves garlic, minced
2 C kale, torn in pieced
2 cans chicken broth
1 qt water
1 C heavy whipping cream
1/2 C Real bacon bits

Cook sausage. Place onion, potatoes, chicken broth, water and garlic in pot and cook on medium heat until potatoes are done. Add sausage, bacon bits, and salt and pepper. Simmer for another 10 minutes. Turn to low heat. Add kale and cream. Heat through and serve.

Mock Lasagna- in the crockpot

from the kitchen of Chris

1 10 oz pkg lasagna noodles- broken into bite sized pieces
1 lb ground beef
1/2 lb italian sausage
1 onion- chopped up
1 clove of garlic-minced
12 oz mozzerella cheese- shredded
1- 12 oz cottage cheese
2- 6 oz cans of tomato paste
1/2 c water
1/4 tsp salt
1/2 tsp pepper
1 1/2 T dried parsley
1 tsp basil
1/2 tsp oregano

Cook noodles as directed on package and drain.  Cook ground beef, sausage and onion together and drain.
Put all in a lightly greased crock pot.  Pour in all other ingredients and stir together.  Cover and cook on low for 7-9 hours or high for 3-5 hours.

Minestrone Soup

from the kitchen of Heidi

1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, crushed
4 ribs celery, chopped
3 carrots, chopped or grated
2 potatoes, cooked & chopped
1 1/2 cups shell pasta, cooked
chopped cabbage
4 - 5 cups beef broth
1 can stewed tomatoes
1 6 oz. can tomato sauce
1 can kidney beans
1 bay leaf
1 tsp dried oregano
1 tsp dried parsley
2 tsp dried basil

Saute onion, celery, and garlic in oil for a few minutes. Add broth, tomatoes, tomato sauce and herbs. Bring to a boil then simmer for 30 minutes. 20 minutes before serving add carrots and cabbage. 10 minutes before serving add kidney beans, pasta, and potato. Salt and pepper to taste. Can also add cooked hamburger if you want meat. Serve with bread or rolls.