Oh boy, do I ever have 2 delectable noodle recipes for you today! And one with leftover no less!
Lets start on Friday, last Friday. I’m behind on posts I know but give a girl a break OK?!
I set about making the Pioneer Woman’s Sour Cream Noodle Bake.
You know how once you get to know your pallet a little better, you can look at a recipe and imagine what the ingredients might all taste like together? No? Well you better get out in the world and od some tasting then!
Any-who this casserole, it sounded good but when I made a few little tweaks and put the finished produce in my mouth on Friday, I nearly cried; it was that good. Not only that, but it was amazingly complex and different than I ever expected to taste, it blew me away! Matt and I nearly fought over the last of the leftovers last night. Whatever you might think when looking at the ingredients, stop and give it a chance, it’s worth it.
Next, what do you do with the leftover noodles in the bag you cooked off, leftover Easter spiral ham and a bundle of asparagus too small to serve with dinner? You make this;
Uhm ,yeah, follow along and let me lead you on a culinary journey my friends. The culinary journey, of a bag of No Yolk Egg Noodles…
I tell yah man, with this new computer and the camera, my food porn pictures are getting a lot better eh? 😉
First off, here is the original recipe for the Sour Cream Noodle Bake, which incidentally I think should be called the Cottage Cheese Noodle Bake but I don’t make the rules.
OK so now, here is how I did it.
Jazzed Up Sour Cream Noodle Bake
(based on the Pioneer Woman’s Sour Cream Noodle Bake)
1- 1 1/2 lbs lean ground beef
1 tbs. butter
2 small/1 large onion minced
1 container mushrooms, cleaned and diced
1 can of tomato sauce (the average sized can not the massive one)
1/3 cup sweet red wine (I used a Foche)
1 medium container of small curd cottage cheese
1/3 cup sour cream
1 bag egg noodles (cooked al dente)
1 cup of sharp cheddar cheese
after dicing the onions and mushrooms, I added 1/2 the butter to a large cast iron skillet over medium heat and saute the mushrooms only for about 5 minutes, then removed them from the pan and put them aside…stay with me here.
I then did the same with onions, sauteing until soft and removing about 1/4 cup of them…I’ll explain later.
When they are almost done, add the ground beef and cook through, adding the mushrooms at the end BUT reserving 1/4 cup of those.
The reserved mushrooms and onions went into omelettes for Matt and I. What? There just seemed to be too many the other way!
Now! This gets exiting are you ready?
De-glaze (i.e. add) the pan with the red wine. I added this on a whim but oh my GOD what a good idea! I’m going to brag but this added such a complexity to the dish I can’t imagine leaving it out. Remember, it should be a sweet red wine!
Now add the can of tomato sauce, stir, reduce the heat to low simmer while you prepare the rest of the casserole.
Cook the egg noodles according to package directions for Al Dente. Remember, these will cook a little more in the oven.
When they are done drain them and reserve about 1 and 1/2 cups of them. THe whole bag is too many and we will use them in the recipe below .;) Add sour cream and cottage cheese. The original recipe calls for less cottage cheese but it seemed silly not to add the last little bit so I threw it in.
Layer 1/2 of the noodles in the bottom of a 13×9 pan sprayed with cooking spray.
Next add your beef mixture
and 1/2 of the cheese,
Repeat 1 more time.
Now bake at 350 degrees for about 20 minutes. I may have baked mine at 375 because I’m a rebel like that.
This, was, amazing. We served it with a side Cesar salad. Sooo making it again.
The sweet red wine pays to well with the tang of the tomato sauce, mellowing it out. This was hearty and gooey and just, just make it ok?!
OK now what do you do with leftover Easter spiral ham, the rest of the noodles from above and a small cluster of asparagus? Why you make this of course! And then you thank me and offer your first obrn..or something like that.
And than you for offering but I don’t want your first-born, I’m still undecided about having children.
Ham & Asparagus Pasta with Fresh Rosemary
small bunch of asparagus (my guess is 1 cup chopped)
1 cup of spiral ham diced
1 tbs. butter
1 1/2- 2 cup left over egg noodles (or pasta of any kind!!)
- 3 cloves of garlic minced
1/3 cup white wine (I used Riesling because that’s what I had)
3 tbs. fresh rosemary minced
1/4 cup of grated parmesan cheese