Harry Gormleys Sour Cream Noodle Bake Recipes

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.

Steps:

• Cook pasta according to package directions.
• Brown beef, drain off fat.
• Add seasonings and tomato sauce; simmer for 5 minutes.
• Combine green onions, sour cream, cottage cheese and pasta.
• Place alternating layers of pasta mixture and meat mixture in a 2-quart casserole dish; starting with pasta and ending with meat mixture.
• Top with cheddar cheese.
• Bake uncovered at 350°F for 20 to 25 minutes or until bubbling around the edges.

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.

Steps:

• Fry hamburger and garlic together. Drain grease. Add salt, pepper, sugar, and tomato sauce. Simmer 15-20 minutes.
• Cook egg noodles in salted water. Drain noodles and butter them if desired.
• Mix cream cheese, sour cream, and green onions together in small bowl and set aside.
• In a greased 9x13, alternate layers of 1/2 of the noodles, then dollop half of the sour cream mixture. ladle 1/2 of the hamburger mixture over sour cream mixture, then repeat layers.
• Top with shredded Italian cheese and bake 350 for 30 minutes or until browned and bubbly.

Steps:

• Cut the core from the cabbage. Bring a very large amount of water to a boil in a deep stockpot and carefully drop the whole head of cabbage into the boiling water. Parboil for 10 to 15 minutes, until leaves are soft and pliable. Remove head of cabbage from water with a two-pronged fork inserted into the coring hole, with a wide spatula for supporting the bottom. Drain and let cool.
• When cabbage has cooled, carefully separate the leaves and stack them together. With a small, sharp knife cut and remove an inverted "V" out from the thick part of the ribs, so the leaves will lie flat.
• Melt the butter in a nonstick pan and saute the onions until wilted Add the mushrooms and barley and cook for 3 minutes. Add lemon juice through parsley and cook for 1 minute, then set aside to cool.
• Spoon about 1 tablespoon of the filling onto the center of each cabbage leaf; smaller leaves take less, larger leaves take more. Fold the sides of each leaf over the filling first, then roll up from the cut stem side to enclose the filling, like making a loose burrito. Do not over-fill, or roll too tightly, or they will burst from the expansion while cooking!
• Place the rolls seam-side-down in one layer in a large skillet or saute pan with deep sides. Slowly pour the hot stock around the rolls, cover, and simmer over very low heat for 1 hour and 15 minutes.
• Remove the rolls and place them in one layer on a serving platter and keep them warm while preparing the sauce.
• Pour the remaining cooking liquid into a cup; there should be about 1/3 cup. Strain the liquid, wipe out the skillet, and return the strained liquid to it. Stir in the sour cream and the dill. Cook over very low heat, stirring, for 2 minutes. Spoon the sauce over the cabbage rolls and serve at once.