Hi, everyone. Sorry I've been AWOL for a while. We're contemplating a big move, and there's been a lot of work to do around the house! Today I'm bringing you a quick and simple casserole recipe that's easily gluten free. Sour Cream Noodle Bake is a sour cream and onion-y flavored pasta. When you're ready to try out a new flavor and switch up your dinner menu, definitely check this one out!
Sour Cream Noodle Bake
I love recipes that are easy and yummy, and I love recipes that can be easily adapted to gluten free cooking. The only change I had to make to this recipe to make it gluten free was to switch the noodles. That's it! Easy peasy!
- 8-oz package noodles (If you're not eating gluten free, flat noodles work best. If you are, try something like macaroni.)
- 1 lb. ground beef
- ¼ tsp garlic salt
- 1 tsp salt
- pinch of black pepper
- 1 cup tomato sauce
- 1 cup creamed cottage cheese (just pulse it in the blender)
- 1 cup sour cream
- 1 cup green onions, chopped
- 1 cup sharp cheddar cheese, shredded
Cook noodles according to package directions. Do not use extra noodles! I used too many when I cooked this recipe for the pictures, and the recipe came out less creamy than usual. (I need to pay more attention when I'm cooking the noodles!)
Brown meat, and add salt, pepper, garlic salt and tomato sauce. Simmer for 5 minutes.
Combine sour cream, cottage cheese, chopped onions, and noodles. Alternate layers of noodle mixture and meat mixture in a casserole dish. Top with shredded cheese. Bake at 350° for 20-25 minutes or until cheese is melted and brown.
When you're ready for a dish that can be thrown together at the last minute, give this one a try! It's sure to please. What's your favorite last-minute dish to cook?
Thanks for stopping by today. Be sure to check out more recipes while you're here. The images below are linked to posts, so click on them to pay a visit!