Sour Cream Noodle Bake


Last week my friend Heidi had told me about this dish that she made.  She said it was super easy and her family liked it.  Now, that meant I was going to like it.  Taking a 50/50 shot here that the others in my home would as well.

Those that have followed long enough know that there are certain people that are just picky (that would be Brooklyn), there are certain people that will eat some and then are just picky (that’s Caleb), then there’s another that is just as picky as Brooklyn (that would be Craig) but will always ask what my back up plan is.  I don’t have a back up plan.  A sandwich is their back up plan.  Mine is to enjoy what was made and love it because it was made from love, hard work…..Yeah that won’t work!

Last night Caleb had football.  He was so excited because he got to wear his helmet, pads and all.  He actually tried it on for me a few times yesterday.  So when it came down to dinner, he was all set to play.  I’m not sure how he ate with all of that limiting movement stuff on!!!


Man, kids grow up too fast.  I told him yesterday to stop. He asked me how is he supposed to do that!!!  Time goes by so fast.  Tackle football?  Oh boy, I’m a bit nervous.

Anyhow!!  This was a super easy meal to make.  However, sometimes I tend to be a major multi-tasker and skimmed a bit too fast when it said how to put the meal together.  Woops.  It still turned out great and it tasted the same (I’m sure)!

Here’s a peek at some of the food while it’s cooking!!

Here’s the ground turkey and water boiling!


Here’s the meat and tomato sauce..


Smelled fantastic!!


The pasta…almost dinner time!!

Sour Cream Noodle Bake
Recipe Type: Casserole
Author: Patricia
  • 1-1/4 pound Ground Turkey
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/4 chives
  • 1 cup Grated Sharp Cheddar Cheese
  1. Preheat oven to 350 degrees.
  2. Brown ground turkey in a large skillet. Add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
  3. Cook egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add chives and stir.
  5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

I didn’t have any crusty french bread to go along with this but I sure wish I did.  We’re not much on bread here (me mostly due to the carbs) but there are times when you wish you had it and this was it.

I am thankful to Heidi for sharing this with me!  I hope your family enjoys it as much as ours!!

Patricia – Two Girls Cooking 😉


Pioneer Woman

Chicken & Cheese Lasagna Rolls

I had some left over home made spaghetti sauce from the other night and could not let it go to waste!  Instead of having more spaghetti, I decided to try these Chicken & Cheese Lasagna Rolls.  These are very easy to make and are a different twist for us at dinner time!!


3 cups chopped cooked chicken   1/4 cup milk
1 cup cottage cheese   1/8 teaspoon white pepper
1/4 cup crumbled bleu cheese   8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese   2 cups spaghetti sauce

What you do:

1 In medium bowl, combine chicken, cheeses, milk, and pepper

2 Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

3 In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

4 Arrange lasagna rolls, seam-side down in sauce in baking dish

5 Top with remaining spaghetti sauce

6 Cover

7 Bake at 375 degrees F for 30 minutes or until hot

8 Serve, if desired, with additional Parmesan cheese.

These were so good.  The original recipe called for Feta cheese and I used Bleu cheese (which as a bit over powering in taste a bit).  But I love the flavor!!  I’m hoping the family likes it enough to try again!  Craig didn’t go back for seconds, but I sure did!

Patricia – Two Girls Cooking 😉



Chicken Pesto Lasagna Rolls

I have a co-worker/friend that has been giving me several ideas for dinner.  She makes them and shares them with me.  I’ve asked her many times to take photos and give me her directions so she can be a guest blogger.  But she is either blog shy or she really does forget to do so.  Maybe she can see this and leave a comment!!  Right Heidi!!


  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk
  • Salt
  • Pepper
  • 1 cup shredded chicken
  • 1 15 oz container of ricotta cheese (I used low-fat) (I used cottage cheese instead – some aren’t ricotta cheese fans)
  • 1/2 cup homemade or store-bought pesto sauce
  • 6 lasagna noodles, cooked and drained
  • 1 cup of your favorite chunky marinara sauce, divided
  • 1/2 cup shredded mozzarella cheese, divided


  1. Preheat oven to 375.
  2. Melt butter over medium-high heat.
  3. Add flour and stir until mixed. Let cook for a minute.
  4. Stream in the milk, whisking until completely smooth.
  5. Add salt and pepper, and then cook until thickened.
  6. Place 1/4 cup of white sauce in the bottom of an 8×8 pan.
  7. In a bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, salt, and pepper.
  8. Spread ~1/3 cup of the ricotta mixture over each lasagna noodle and roll up. Place the roll in the prepared pan.
  9. Repeat for the remaining noodles.
  10. Spoon the remaining white sauce over the lasagna rolls.
  11. Spoon the red sauce over the lasagna rolls and top with remaining mozzarella cheese.
  12. Bake for ~30 minutes, until hot, bubble, and the cheese begins to brown.

These were really good.  We all really liked these.  I made 8 of them because I thought the kids might eat two.  They didn’t.  I should have made more of the white sauce to spread through my bigger pan.  Maybe next time!!  Great pasta dinner.  The pesto was amazing.

Stop by Jason and Shawnda’s site.  This isn’t the first recipe I’ve gotten from them.


Yields: 6 servings

Adapted from Sargento

Estimated time: 45 minutes


Jason and Shawnda

Per Jason and Shawda: This post was sponsored by Sargento Cheese. I was compensated for the ingredients used and my time. As always, all opinions are expressed are ours.

Patricia – Two Girls Cooking

Fruit Salad

I remember being younger (not going to age myself here) and watching my grandma cook in the kitchen.  I mostly remember her frying pretty much everything in a frying pan.  From steak, to chicken (bone in of course) to pork chops.  But I remember her fruit salad pretty well too.  Craig loves this fruit salad and so when I make it, it tends to take me back in time.

My grandma may have used different ingredients, but just eating this somehow reminds me of her!  And that’s not such a bad thing!

This is a simple, fun side dish or dessert to have for the family.  Summer is coming up you could bring it along for a picnic!

1 8oz tub of Cool Whip (I used Lite – no need to tell Craig)

1 box of Strawberry Jello mix (use whatever flavor you like) (the small box –  I believe 40z)

1 can of Fruit Cocktail

1 can of Mandarins (I use a small can of these)

1 16 oz container of Small Curd Cottage Cheese (I used Fat Free – again, no need to tell Craig)

In a large bowl, mix the cottage cheese with the box of jello.  Add both cans of fruit and mix well.  Add the entire tub of cool whip and combine well.  You can serve right away or let it settle in the fridge for a bit.

As I said, there is nothing hard about about this at all.  Sometimes it’s just fun to post something that puts a smile on your face for a special reason.  This is just a fun thing to make that puts good memories in my mind.  And when you miss someone, those memories are awesome to have come frequently!

What do you make that brings you back to your childhood?

Patricia – Two Girls Cooking

Never forget where you came from.   The past is where you came from, but you make yourself who you decide to be.