Sour Cream Noodles

Did you know it's National Noodle Month?  Well, neither did I until Wendy of A Day In the Life of the Farm told us, and this week, the Sunday Funday bloggers are celebrating that fact, with all kinds of delicious noodle recipes.  And I had to get in on the fun.   

I love noodles, well, pretty much any kind of pasta.  I'm good with it all.   Fresh, dried, artisan...  

I've been making my own noodles for years, from the basic egg noodle recipe, one egg, one cup of flour, salt, and cook.    I made some for a blogging event a few years ago, and they ended up in this dish, Rakott Teszta, a Hungarian noodle dish.   It was so good, I brought it to a potluck, and it disappeared quickly.  I've made Gyoza wrappers, aka wonton wrappers.   And used them in some Wonton Soup.  And they were amazing.   

I was complaining to a friend that I was missing my pasta machine, which is in storage, and she said she had one and gifted it to me, so I'm all set to make pasta this week.  Although I did use it for my Pierogi dough the other day.   My back didn't like all that rolling-out business, so I made the machine do the work.  And life is good.  

I decided to make some egg noodles again, but did a little twist on them.   These were cut using the fettuccine setting.    I sprinkled some semolina over the top to keep them from sticking to each other. 

I added some semolina to the basic dough.  I let them dry for a bit, then cooked some up, well, I par-cooked them.  BTW, if using freshly-made noodles, they need hardly any cooking at all.  Just enough to 'set' the egg and flour.   I layered them in a small casserole dish and made what I'm calling sour cream noodles.   

I blitzed the sour cream and cottage cheese in the blender along with some grated parmesan cheese.  Tossed the par-cooked noodles in the 'sauce' and then put them into a casserole dish and baked them, just long enough for the noodles to finish cooking and the sour cream/cottage cheese/parmesan to envelop the noodles and make the sauce. 

 Perfect for a Meatless Monday, if needed.  There's lots of protein from the cottage cheese, the parmesan, and the other cheeses as well.   I'm also thinking it would be nice with some lovely shrimp in there, or maybe even some cooked chicken... if you need meat.   I'm also thinking you could add all kinds of veggies to it as well. And I may just do so in the future.  Some asparagus, mushrooms maybe, along with some sliced cooked chicken...  So many delicious possibilities...  

Check out what my fellow Sunday Funday bloggers made: 

• Culinary Cam: Chamomile Soba Noodles 
• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles 
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

And for those who would like my recipe: 

Sour Cream Noodles

Yield: 3-4

Author: Sid's Sea Palm Cooking - Adapted from many recipes

These noodles are bathed in a sour cream sauce and baked to perfection.

Ingredients

• 1 cup fresh noodles or 1 1/2 cups parcooked Egg Noodles.  Cook the fresh noodles for about 1 minute or the commercial egg noodles for 5 minutes. 
• 1 cup sour cream
• 1 cup Cottage Cheese
• 1/2 cup parmesan cheese
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 cup finely shredded Italian cheese mix, divided

Instructions

1. Place the sour cream, cottage cheese, parmesan cheese, spices, and 1/2 of the shredded cheese mixture in a blender or food processor to break up the cottage cheese curds and process to a smooth sauce.
2. In a bowl, mix the sauce with the noodles and place them into an oven-safe dish that has been sprayed with non-stick spray. Sprinkle the reserved cheese evenly over the top of the noodles.
3. Bake in a 350-degree oven for 15 to 20 minutes or until the cheese melts over the top of the dish and it has been warmed through. I like it to get some color on top.
4. Remove from oven and serve while hot.

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