Wednesday, June 13, 2018

Cooking Casebook: Sour Cream Noodle

It's been a few months since I've written! The reason for that warrants it's own post, but for now, let me share one of our go-to recipes for busy days: Sour Cream Noodle. I've adapted my own (lazy) version from this original recipe, which guarantees me a quick meal from scratch in less than an hour. This is simple enough that my kids can help to cook it, and they love this dish!

Sour Cream Noodle
(Serves 5-6)

300g minced beef
1 can whole, peeled tomatoes OR 1/2 a jar of passata 
1/2 cup of sour cream
1 cup of cottage cheese (I just use the entire container)
1 cup of grated cheddar
1/2 cup of green onions (or more if preferred)
Pasta (about 4 servings worth, this is nice with pappardelle, or cook with penne/fusilli/linguine if you need the meal to be egg-free)
Olive oil/butter
Salt & pepper

1. Preheat oven to 180ÂșC. Brown the minced beef in an oven-safe pot (I like using my Le Creuset Buffet Casserole for this, or you can also use a French oven too) in some melted butter or oil. As the beef browns, slice up the green onions & cook the pasta (in a separate pot) until al dente.

2. Add salt & pepper , and the canned tomatoes/passata to the beef. Stir to mix and leave to simmer.

3. Drain the pasta when cooked. Add the sour cream, cottage cheese and green onions to the pasta and mix well.

4. Remove the oven-safe pot from heat, and top the beef with the pasta. Sprinkle the grated cheddar on top of the pasta.

5. Bake, uncovered, in the oven for 10-15 minutes, until all the cheese is melted. Serve with chilli flakes if you want a spicy kick!

PS: This post is the eighth in a series of posts written in collaboration with Le Creuset Singapore. You can find the entire series of posts here.

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