It’s that time of year when all you want to do is make your favorite warm and hearty dishes to wait out the cold weather, and Ree Drummond has one you should add to your winter menu: her Sour Cream Noodle Cake , which she promises will please even the pickiest of eaters, plus it’s one of those dishes that makes great use of your old faithful pantry staples.
To bake the noodles, start by preheating the oven and a pan of ground beef (or ground beef). You can include any ground meat you have in the fridge, but Drummond says on his website that ground beef will give you the most flavor.
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After browning your meat, drain the fat in the pan and add tomato sauce, salt and freshly cracked black pepper.And while all the flavors are mixing in the pan, cook the egg noodle packet in boiling water until al dente.
Combine cottage cheese and sour cream in a medium bowl. Add your cooked egg noodles to this mixture, along with some chopped green onions and more black pepper.
Finally, it’s time to assemble the pan. First, add half of the noodle mixture to the baking dish, then top with the tomato sauce mixture and sprinkle with shredded cheddar. Repeat these layers one more time. Bake until the cheese is completely melted and you’re ready to dig in.
This is one of those recipes that you can tweak to best fit what you have in the fridge, for example, you can take out the cottage cheese for ricotta, add leftover alfredo sauce, top with whatever shredded cheese you have on hand, or add onions, garlic, or other herbs for more depth of flavor It’s so simple you can change it up every time.
Get the full Drummond’s recipe Bake sour cream noodles here and get your winter pot on.
Check before you go Garten’s best dinner recipes below
