Saturday, April 9, 2011

Vegetarian Sour Cream Noodle Bake Recipe

Day 99.

I love lasagna and I wasn't even really thinking of that when I chose this recipe. But, as I compiled the ingredients, I saw how similar it was to lasagna. Our toddler loves noodles of all varieties, but macaroni is definitely among the favorites, so we swapped those in for the egg noodles because that's what we had on-hand. This meal is destined to be creamy and delicious. And so simple, too.

Sour Cream Noodle Bake
Adapted from Sour Cream Noodle Bake
About 1/4 recipe (1 pound equivalent) "ground beef" substitute 
1 15 oz. can tomato sauce 
½ tsp. salt 
Freshly ground black pepper 
8 ounces, weight egg noodles (I subbed macaroni, because the Bug prefers it) 
1/2 C sour cream
1 1/4 C small curd cottage cheese 
1/2 C sliced green onions
1 C grated sharp cheddar cheese

Preheat oven to 350 degrees.

Combine "meat," tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper in pan. Stir and simmer while you prepare the other ingredients.

Cook 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 bread.

The Results
Mmm....this is like a sour creamy lasagna bake. Tasty! And the bug loves this, too. This is a great kids meal (especially with the macaroni substitute).

This post is shared with What's for Lunch Wednesday and Muffin Tin Monday.

1 comment:

  1. Nice blog! It's always nice to see some meatless dinner options!