Bakedsourcreamnoodleslowfat Recipes

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.

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:

• Preheat oven to 350 degrees.
• In a medium skillet, brown ground beef until no longer pink; drain.
• Add tomato sauce, garlic and salt and pepper.
• Stir and let simmer.
• Cook noodles until al dente (about 5 to 6 minutes); drain
• In a medium size bowl mix sour cream, cottage cheese and green onions.
• Add noodles to sour cream mixture and mix together.
• Layer noodle mixture in a lightly greased casserole pan.
• Top with beef mixture.
• Sprinkle with cheese.
• Bake 20 - 25 minutes or until cheese is melted and warm through out.

SOUR CREAM NOODLE BAKE

Steps:

• Brown meat in butter. Add salt, pepper, garlic salt, and tomato sauce; simmer for 5 minutes. Combine cottage cheese, sour cream, onions and noodles.
• Alternate layers of noodle mixture and meat mixture in a 2-quart casserole, beginning with the noodles and ending with meat. Top with cheese. Bake at 350 degrees for 20 to 25 minutes. Yields 6 - 8 servings.

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.

INCREDIBLE LOW FAT HOMEMADE NOODLES FOR SOUP

Steps:

• In a medium size bowl, combine flour, salt, and spread; mix thoroughly.
• In a small bowl, blend the egg whites with the cold water.
• Make a well in the center of the flour mixture, and put the egg mixture in the well; mix until the ingredients are blended.
• Press into a ball.
• Roll out until 1/8" thick on a floured board.
• Cut into strips 1 1/2" wide and 4" long.
• Bring whatever soup base you are making to a full boil and add the noodles all at once.
• Return to a boil and cook 15 minutes, stirring occasionally.

CREAMY GROUND BEEF AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.