Best Sour Cream Noodles Recipes

SOUR CREAM NOODLES

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a large bowl. Add the cottage cheese, sour cream, onion, Worcestershire sauce and garlic salt. Spoon into a greased 2-qt. baking dish. Sprinkle with Parmesan cheese., Bake, uncovered, until top is lightly browned, 35-40 minutes. If desired, sprinkle with paprika.

SWEDISH MEATBALLS IN SOUR CREAM SAUCE OVER BUTTERED EGG NOODLES

Steps:

• WHISK 1 large egg in a large mixing bowl (or standing mixer bowl) with 3 tablespoons sour cream, 2 teaspoons flour and 1 teaspoon baking powder; ADD the following meatball ingredients and whisk again: 2 teaspoons instant beef bouillon powder, 2 teaspoons minced onion flakes, 1 teaspoon baking powder, 1 1/2 teaspoons dried parsley flakes, 1 teaspoon lemon pepper, 1/2 teaspoon dried dill, 1/2 teaspoon paprika, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground pepper and 1/4 teaspoon sea salt; PLACE 1 lb. of ground beef or pork or veal or turkey (or a combination of any) into bowl with mixture; ADD 1/3 cup unseasoned breadcrumbs; MIX well using hands, or using a large fork.
• ADD 1/4 cup flour DREDGE to a large mixing bowl and place into working area; ROLL meat mixture with hands into 1-inch balls; GENTLY place formed meatballs into the flour DREDGE; REPEAT with remaining meatballs; SWIRL meatballs in bowl of flour until coated.
• MELT a few tablespoons butter in a large non-stick skillet or saucepan over medium heat to brown meatballs in; GENTLY place dredged meatballs into buttered skillet, reserving dredge bowl and setting aside; BROWN meatballs, scraping and turning gently with a spatula.
• POUR one (14.5 ounce) can beef broth over browned meatballs; BRING to a gentle boil; COVER to steam meatballs for 5 minutes; WIPE the previous dredge bowl clean; PLACE a large fine mesh strainer over bowl; CAREFULLY pour broth and meatballs into strainer; STIR in the remaining can broth; RESERVE broth mixture until needed.
• WIPE browning skillet and place over medium-low heat; MELT 1/3 cup butter; ADD 4 ounces thinly sliced mushrooms if using and saute until golden; SPRINKLE in 1/3 cup flour; COOK mixture, stirring, just until bubbly and light golden.
• ADD the seasonings for the SAUCE into reserved broth mixture in bowl: 1/2 tablespoon lemon juice, 1/2 tablespoon of the fresh minced parsley, 1/2 tablespoon Worcestershire sauce, 1 teaspoon onion flakes (or 3/4 teaspoon onion powder), 1/2 teaspoon sugar, 1 1/4 teaspoons paprika, 1/2 teaspoon dill weed, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fresh ground black or white pepper, and 1/8 teaspoon ground allspice,.
• WHISK seasoned broth into roux skillet until smooth; BRING to a boil while whisking constantly, until fully thickened; REDUCE heat to low to keep warm.
• COOK 8-12 ounces wide egg noodles according to package directions; DRAIN; RETURN cooked noodles to same pot over low heat; ADD 1 - 2 tablespoons salted butter, 1 1/2 tablespoons water (to refresh noodle consistency) and the remaining minced fresh parsley; TOSS noodles gently until butter melts; COVER and keep warm on lowest heat, re-moistening with water if needed.
• WHISK in 1 cup sour cream into warm sauce mixture (NOTE: DO NOT RAISE HEAT ABOVE MEDIUM LOW, OR SOUR CREAM WILL CURDLE); SEASON the sauce to taste if desired; ADD meatballs and heat gently uncovered, stirring occasionally; COVER and reduce heat to lowest setting (sauce will thin to proper consistency from heat condensation); STIR just before serving.
• ARRANGE warm buttered egg noodles on serving plates; LADLE warm meatballs and sauce over noodles; GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig; SERVE and enjoy!

NOODLES ROMANOFF WITH SOUR CREAM

Steps:

• Preheat oven to 350F and lightly grease an 8" casserole dish.
• Mix ingredients together gently.
• Season with minced onion, garlic, a little Worcestershire sauce, a dash of Tabasco sauce and salt.
• Place in casserole dish and sprinkle with grated cheese.
• Bake 40 minutes.

WIDE NOODLES WITH BUTTER AND SOUR CREAM

Steps:

• 1. Cook the noodles according to package. When they are cooked the way you like, drain noodles, letting them sit in the colander in the sink for a minute or two.
• 2. While noodles are draining, put butter in the same pot and let it start to melt a little.
• 3. Add noodles back to pot and mix with the butter, until the butter is melted and noodles are coated.
• 4. Lightly salt and pepper the noodles, mixing gently, then add sour cream and thoroughly combine. Adjust salt and pepper to taste.
• 5. Mix in parsley and serve.

MEATBALLS IN SOUR CREAM SAUCE OVER EGG NOODLES (MADE EASY)

Steps:

• IN a large pot, bring 2-3 quarts water to a boil; ADD salt to taste and 8-12 ounces egg noodles; RETURN to a boil.
• WHILE noodles are cooking, heat 15-25 frozen cooked small meatballs in a microwave at 100% power for one minute.
• INTO a large heavy-bottomed saucepan over medium-low heat, add 1/3 cup butter until melted; ADD 1/3 cup flour; COOK just until just bubbly (but not browned).
• WHEN noodles are tender yet firm, drain; RETURN drained noodles to pot over low heat; ADD 1 tablespoon butter and 1/2 tablespoon of the minced fresh parsley; KEEP noodles warmed over lowest heat (refresh noodle moistness by adding a little water if needed).
• OPEN both cans of beef broth; QUICKLY whisk in beef broth into butter and flour roux until smooth; STIR in the remaining minced parsley, lemon juice, Worcestershire sauce, seasonings and freshly ground pepper to taste; ADD the mushrooms and meatballs; BRING mixture to a boil while stirring; REDUCE heat to medium-low until fully thickened.
• STIR in 1 cup sour cream; KEEP sauce warmed until serving, stirring as needed.
• FOR SAUCE AND MEATBALLS SERVED OVER NOODLES: Arrange warm buttered egg noodles on serving plates. Ladle warm sauce and meatballs over noodles.
• FOR NOODLES MIXED WITH SAUCE AND MEATBALLS: Gently fold sauce with prepared noodles until well-blended.
• GARNISH each serving with a light dusting of paprika (or a pinch of dried dill), and a fresh parsley sprig if desired.
• SERVE and enjoy!

OLD FASHIONED SOUR CREAM KLUSKI DOUGH (NOODLES, DUMPLINGS, PIEROGI DOUGH)

Steps:

• In a medium sized mixing bowl, stir salt into the flour. Add butter, sour cream, and egg; mix to incorporate. Slowly add a little water at a time while mixing until dough comes together nicely. Turn dough out on floured surface. Knead until smooth. Wrap in plastic wrap and chill overnight or for at least 2 hours before rolling out. Kluski Dough 2 Roll the dough out on a floured surface; cut into strips. Separate strips and toss liberally with flour. Allow kluski to sit for at least 20 minutes before boiling, giving the dough time to rest. Kluski Dough 3 Take a few handful of noodles, shaking the excess flour off, toss into a pot of rapidly boiling salted water. Boil for about 10 minutes. Remove from water with slotted spoon to colander to rinse and drain. At this point I normally stir in a teaspoon of butter for flavor and so the noodles won't stick together. Continue until all of the noodles are cooked. Add more water to the pot in between batches and allow the water to return to boiling before adding the next batch of noodles. These noodles freeze fairly well. Toss liberally with flour. Evenly distribute noodles in one layer on a sheet pan. Place pan in freezer until noodles are frozen. Store in freezer bags until ready to use. This recipe is also the same recipe I use for pierogi and dumplings. This recipe does not keep well in the refrigerator for more than 24 hours.

BAKED SOUR CREAM NOODLES (LOW-FAT)

Steps:

• Preheat the oven to 350 degrees farenheit, 175 celsius, or gas mark 4.
• Lightly spray a 2 quart casserole dish with cooking spray.
• Prepare the egg noodles per package directions omitting the oil and salt, drain well.
• While noodles are cooking, in a large bowl stir together the sour cream, cottage cheese, milk, garlic, worcestershire, and pepper.
• Stir in the cooked noodles, and spoon into the casserole dish.
• Bake uncovered, for 15 minutes.
• Sprinkle with the parmesan and poppy seeds and bake for 5 minutes more.

THYME & GARLIC PORK CHOPS WITH EGG NOODLES IN SOUR CREAM SAUCE

Steps:

• Place a large pot of salted water onto boil. Heat the vegetable oil in a large straight sided skillet over medium high heat. Rub the pork chops on both sides with the cut side of the halved garlic. Then season both sides with salt and pepper and sprinkle with 1 tsp thyme. You can use more if you like the flavor. Place the pork chops in the skillet and allow them to brown. About 5 minutes on each side - more or less depending on your cook top. When they're golden brown and firm to the touch you know you're done. Remove the pork chops and place them on a plate to rest. Add the onions to the skillet and let saute for a few minutes then add the garlic and remaining thyme and cook until the onions are translucent. Dissolve the bullion cube in the boiling water. Combine the flour and the sour cream. Add the egg noodles to the boiling water. Add the beef bullion water to the skillet. Make sure you scrape up all the yummy bits! Add the sour cream to the skillet and combine well. Season the sauce with salt & pepper to taste. Drain the noodles and toss them with the sauce. Serve!

GROUND BEEF NOODLES IN SOUR CREAM

Steps:

• In a large frying pan or Ducth oven saute onion in butter until tender then add meat, brown lightly.
• Place noodles in a layer over meat.
• Combine tomato juice and seasonings and pour over noodles.
• Bring to a boil then cover.
• Simmer over low heat 30 minutes or until noodles are tender.
• Stir in sour cream and mushrooms and bring to a boil.
• Serve hot.

SOUR CREAM & CHIVE NOODLES

Steps:

• 1. Cook noodles according to package directions.
• 2. While cooking noodles, add butter & garlic to a saucepan over medium heat, cook until fragrant, stirring constantly (do not burn!).
• 3. Add seasoning salt & pepper.
• 4. Add chunked cream cheese,stirring constantly to melt(add a splash of milk if needed). Reduce heat to low.When melted , add chives & sour cream. Cover while straining noodles.
• 5. Toss with noodles. serve immediately!

NOODLES WITH SOUR CREAM & SPINACH

Steps:

• Preheat oven to 350°F.
• Cook the noodles in salted water according to pkg directions.
• Spray 5(1 cup) ramekins or casserole dish with cooking spray.
• Fill a pan slightly bigger than the ramekins or casserole dish with very hot tap water and place in oven as it preheats.
• When the noodles cook, whisk the eggs, then whisk in the sour cream, then stir in the 2 cheeses, salt, black pepepr, onion powder, garlic powder, dry mustard, and nutmeg.
• Drain the noodles and return them to the hot pan.
• Stir in the spinach, stirring gently to let the hot noodles slightly cook spinach, a couple of minutes.
• Stir in the egg mxiture.
• Transfer to the ramekins/casserole dish.
• Place the ramekins/casserole in the water-filled container in the oven and bake for about 20 minutes for the ramekins or about 50-60 minutes for the casserole dish.

GROUND BEEF IN SOUR CREAM V-8 NOODLES

Steps:

• Saute onion in butter until tender; add meat, brown lightly.
• Place noodles in a layer over meat.
• Combine tomato juice and seasonings; pour over noodles.
• Bring to a boil; cover.
• Simmer over low heat 30 minutes or until noodles are tender.
• Stir in sour cream and mushrooms; bring to a boil.
• Serve hot.

BUCKWHEAT NOODLES WITH RED CAVIAR AND SOUR CREAM

Steps:

• In a pot of boiling water cook soba for about 8 to 10 minutes or according to package directions. until done. While soba is cooking heat butter in a small skillet until it is golden brown; you want the flavor of the butter. Drain soba and return to saucepan and toss with golden butter and 4 tablespoons of sour cream, chives and half of caviar. Portion out and top with more sour cream and caviar if you wish.

NOODLES AND BEANS AND SOUR CREAM

Steps:

• Cook egg noodles until soft. Cook baked beans until warm. Strain the egg noodles and place them in a bowl, do not rinse. Add the baked beans and sour cream to the noodles. Mix together and serve.