Sunday, February 12, 2012

sour cream noodle bake

This is a dish in regular rotation at our house. It comes from Ree at Pioneer Woman but I've played around with it quite a bit and made it ours. I use less meat than the original recipe and added vegetables. Also I've swapped out tomato sauce with creamed corn for my husband and his gerd tummy. This is how I made it last night.

Sour Cream Noodle Bake (adapted from Pioneer Woman)
1/2 lb lean ground beef (I also use ground chicken or turkey)
14 oz can creamed corn
1/2 medium onion, chopped
6-8 mushrooms, sliced
1 medium red bell pepper, sliced
1 c frozen peas
1 tbsp dijon mustard
1 package egg noodles
1/2 c sour cream
1 1/4 c ricotta cheese
3 green onions, sliced
 1 c grated cheese
salt and pepper

In a saute pan, over medium high heat, saute the beef until slightly brown. Add the onion and cook until soft. Add the mushrooms and peppers and cook until soft and slightly brown. Add the peas, mustard

and the creamed corn. Cook for a few minutes. Season to taste with salt and pepper.

Meanwhile cook the noodles until al dente. Drain the noodles and mix with the sour cream, ricotta cheese and the green onions. Layer half the noodles into a greased casserole dish. Spread half of the meat mixture over the top and add half the cheese. Add the rest of the noodles, the rest of the meat and top with the rest of the cheese.

Bake at 350 deg F for 20 minutes. Serve.

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