Baked Sour Cream Noodles Low Fat Recipes

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

SOUR CREAM NOODLES

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a large bowl. Add the cottage cheese, sour cream, onion, Worcestershire sauce and garlic salt. Spoon into a greased 2-qt. baking dish. Sprinkle with Parmesan cheese., Bake, uncovered, until top is lightly browned, 35-40 minutes. If desired, sprinkle with paprika.

SOUR CREAM NOODLE BAKE

Steps:

• Preheat oven to 350 degrees F.
• Cook noodles according to package directions; drain and set aside. Meanwhile, heat a heavy non-stick pan over medium-high heat and coat it with cooking spray. Add turkey and brown, breaking it up with a wooden spoon; cook until no pink color remains. Drain all the grease from the pan and then add salt and pepper. Add tomato sauce and squeeze the pulp of the roasted garlic into the turkey mixture. Stir to blend and simmer for 5 minutes.
• Combine cottage cheese, sour cream, fontina, and scallions in a bowl. Spread 1/2 of the turkey mixture across the bottom of a 2-quart casserole dish. Top with 1/2 of the noodles, followed by 1/2 of the cheese mixture. Repeat layers 1 more time. Sprinkle the Cheddar over top. Bake for 20 minutes or until cheesy is melted and bubbling.

BAKED SOUR CREAM NOODLES (LOW-FAT)

Steps:

• Preheat the oven to 350 degrees farenheit, 175 celsius, or gas mark 4.
• Lightly spray a 2 quart casserole dish with cooking spray.
• Prepare the egg noodles per package directions omitting the oil and salt, drain well.
• While noodles are cooking, in a large bowl stir together the sour cream, cottage cheese, milk, garlic, worcestershire, and pepper.
• Stir in the cooked noodles, and spoon into the casserole dish.
• Bake uncovered, for 15 minutes.
• Sprinkle with the parmesan and poppy seeds and bake for 5 minutes more.

SOUR CREAM NOODLE BAKE

Steps:

• Cook noodles in boiling salted water. Rinse in cold water and drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Brown meat in butter; add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes. Mix cottage cheese, sour cream, onions, meat sauce and noodles. Place in a casserole dish and sprinkle with cheddar cheese
• Bake, uncovered, at 350 degrees F (175 degrees C) for 20 to 25 minutes.

COUNTRY BAKED NOODLES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook egg noodles according to package directions (for fine noodles, boil 3-4 minutes) and drain.
• Mix all ingredients together except for paprika.
• Pour mixture in 2 quart casserole dish lightly sprayed with cooking oil.
• Bake, uncovered, for 25-30 minutes and sprinkle with paprika before serving.