Sour Cream Noodle Bake

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  • 1 tablespoon butter
  • 1 tablespoon light olive oil
  • 2 minced jalapenos
  • 2 diced onions
  • salt
  • 2 pounds ground chicken
  • 24 ounces tomato sauce
  • black pepper
  • 1 tablespoon dry herbs (parsley, basil, oregano)
  • 1/4 cup white wine
  • 1 pound dry wide egg noodles
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 can creamed corn
  • 8 scallions, chopped
  • 1-1/2 cups grated sharp cheddard cheese

Preheat the oven to 350 degrees.

Melt the butter and the olive oil in a big pan. Add the jalapenos and onions, and a bit of salt.

Once the onions are soft, add the chicken. Brown the chicken.

Drain fat from the chicken, wipe the pan clean, return the chicken to the pan.

Add tomato sauce, a teaspoon of salt, 1/2 teaspoon black pepper, and the herbs.

Add in the wine, stir and leave to simmer, stirring occasionally.

Prepare the noodles according to instructions.

While preparing the noodles, prepare a cheese sauce by combining the sour cream, cottage cheese, creamed corn, 1/4 teaspoon black pepper, 1/2 teaspoon salt, and the scallions.

When the noodles are done mix them with the cheese sauce and set aside.

Assemble the casserole in a 9x12" pan. Layer half the noodles, followed by half the tomato-chicken topping, followed by half the shredded cheddar. Layer the remaining noodles, followed by the remaining tomato-chicken topping, followed by the rest of the cheddar cheese.

Loosely cover the casserole with aluminum foil.

Bake for 45 minutes.

Let stand 10 minutes.

Serves: 10-12

Preparation time: 2 hours