Saturday, March 26, 2011

'Sour Cream Noodle Bake' / 'Easy Lasagna'

I found this recipe through stumbleupon, and couldn't pass it up. It's from the website I haven't made up my mind about the site yet, but the post about this recipe was kind of cute. Right as I started making this last night, I realized I didn't have enough for the full recipe. Luckily, I did have enough for half, and it turned out just fine. I added in some extra seasonings and used lowfat/light sour scream & cottage cheese. And it fit an 8"x8" pan, making 6 pieces in all.

Here is the original recipe, which I cut in half, more or less.

1 lb. ground chuck (ground beef worked fine)
1 15-oz. can tomato sauce
1/2 tsp. salt
8 oz. egg noodles
1/2 c. sour cream
1 1/4 c. cottage cheese
1/4 c. - 1/2 c. green onions
1 c. cheese
black pepper
optional seasonings: onion powder, red pepper flakes, garlic salt

1. Brown meat in large skillet, drain and add in tomato sauce, salt & pepper. Simmer while preparing other ingredients.
2. Cook noodles; drain and set aside.
3. In a medium bowl, combine sour cream and cottage cheese; mix to combine. Add in pepper, noodles and green onions (to taste). Add in other optional seasonings until it tastes good.
4. To assemble, place half of the noodles in the pan. Add half of the meat mixture on top, followed by half of the cheese. Repeat the layers.
5. Bake for 20 minutes (or until cheese melts) at 350-degrees.

Nutritional Facts
servings per recipe: 12
amount per serving

Calories: 234.2
Total Fat: 10.8 g
Saturated Fat: 4.8 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 3.1 g
Cholesterol: 58.2 mg
Sodium: 400.5 mg
Potassium: 322.4 mg
Total Carbohydrate: 18.7 g
Dietary Fiber: 1.1 g
Sugar: 3.4 g
Protein: 15.6 g
Vitamin A: 6.81 %
Vitamin C: 5.2 %
Calcium: 10.5 %
Iron: 11.2 %