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Sour Cream Noodle Bake photo

Chef: qgriffith

  • serves 6
  • cook time 30 minutes

A low fat but tasty dinner that is easy to prep the night before and stick in the oven for dinner.


  • 1/4 teaspoon - black pepper
  • 1 cup - fat free cottage cheese
  • 1 cup - fat free sour cream
  • 1 cup - fontina cheese shreaded
  • 2 tablespoons - garlic minced in jar
  • 1 pound - ground turkey
  • 1 tablespoon - kosher salt
  • 1 cup - low fat cheddar cheese shreaded
  • 8 ounces - rice noodles
  • 8 whole - scallions chopped
  • 8 ounces - tomato sauce


Preheat oven to 350 degrees F.

Cook noodles according to package directions; drain and set aside. Meanwhile, heat a heavy non-stick pan over medium-high heat and coat it with cooking spray. Add turkey and brown, breaking it up with a wooden spoon; cook until no pink color remains. Drain all the grease from the pan and then add salt and pepper. Add tomato sauce and squeeze the pulp of the roasted garlic into the turkey mixture. Stir to blend and simmer for 5 minutes.

Combine cottage cheese, sour cream, fontina, and scallions in a bowl. Spread 1/2 of the turkey mixture across the bottom of a 2-quart casserole dish. Top with 1/2 of the noodles, followed by 1/2 of the cheese mixture. Repeat layers 1 more time. Sprinkle the Cheddar over top. Bake for 20 minutes or until cheesy is melted and bubbling.


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