Sour Cream Kluski Noodles Recipes

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

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.

CHICKEN & EGG NOODLE CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

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.

KLUSKI-PIEROGI CASSEROLE

Steps:

• Fry bacon until crisp. Remove from skillet. Add onions and cabbage to drippings. Cover and simmer until tender.
• Cook noodles and drain.
• Stir in cottage cheese, Muenster cheese and salt to noodles.
• Add bacon and cabbage mixture to noodles.
• Turn into greased casserole. Sprinkle with cracker crumbs and with butter.
• Bake at 350 degrees for 25 to 30 minutes.
• Serve with dollops of sour cream.

OLD FASHIONED SOUR CREAM KLUSKI DOUGH (NOODLES, DUMPLINGS, PIEROGI DOUGH)

Steps:

• In a medium sized mixing bowl, stir salt into the flour. Add butter, sour cream, and egg; mix to incorporate. Slowly add a little water at a time while mixing until dough comes together nicely. Turn dough out on floured surface. Knead until smooth. Wrap in plastic wrap and chill overnight or for at least 2 hours before rolling out. Kluski Dough 2 Roll the dough out on a floured surface; cut into strips. Separate strips and toss liberally with flour. Allow kluski to sit for at least 20 minutes before boiling, giving the dough time to rest. Kluski Dough 3 Take a few handful of noodles, shaking the excess flour off, toss into a pot of rapidly boiling salted water. Boil for about 10 minutes. Remove from water with slotted spoon to colander to rinse and drain. At this point I normally stir in a teaspoon of butter for flavor and so the noodles won't stick together. Continue until all of the noodles are cooked. Add more water to the pot in between batches and allow the water to return to boiling before adding the next batch of noodles. These noodles freeze fairly well. Toss liberally with flour. Evenly distribute noodles in one layer on a sheet pan. Place pan in freezer until noodles are frozen. Store in freezer bags until ready to use. This recipe is also the same recipe I use for pierogi and dumplings. This recipe does not keep well in the refrigerator for more than 24 hours.

KLUSKI Z SEREM POLISH NOODLES AND FARRMER'S CHEESE RECIPE

Steps:

• Cook the noodles according to the packet instructions.
• After draining, mix the noodles with butter.
• Place the pasta on the plates (you will get 2-3 portions from this recipe).
• Crumble the cottage/farmer's cheese onto the noodles.
• Cover it with sour cream.
• Sprinkle with sugar/sweetener. You may also add some cinnamon.

CHICKEN AND KLUSKI NOODLE CASSEROLE

Steps:

• 1. Prepare Kluski noodles according to package directions.
• 2. Preheat oven to 350 degrees. Heat a large, non-stick skillet over medium heat. Spray with non-stick cooking spray and cook chicken, onion, and celery until chicken is cooked through and vegetables are tender.
• 3. Mix together soup and sour cream in a large bowl. Stir in noodles and chicken. Season with pepper. Pour into a greased 2-quart baking dish and sprinkle with cornflakes.
• 4. Bake at 350 degrees for 30 minutes or until golden and bubbly.