Straight from the Kitchen: Sour Cream Casserole

Today’s recipe was an adaption from a recipe I found on one night. When I came across the recipe I started drooling, but (as usual) I was missing some ingredients. I took inspiration from the recipe, put my own thing together, and when it was done? Even Jellybean asked for seconds (and ate leftovers, which she NEVER does!).

This image is the sole property of The Scoop on Poop.



  • 2 lbs 96% lean ground beef
  • 1 box of Dreamfields penne shaped noodles
  • 1 sm container of reduced fat sour cream
  • 2 tbsp part skim ricotta
  • 2 tsp cream cheese, whipped
  • 1/2 c spaghetti sauce
  • 1/4 c tomato paste
  • 1/4 c milk
  • 1 packet onion soup mix
  • 8 oz. pkg of Italian 5 Cheese blend cheese
  • 1 c corn flakes, crushed
  • salt and pepper (to taste)
  • Mrs. Dash original to taste (optional)

Suggested additions: diced green and/or red peppers, diced tomatoes, diced onions


1. Preheat oven to 350. Brown beef in a skillet until there is no more pink. Drain excess fat. Mix in sour cream, ricotta, spaghetti sauce, cream cheese, milk, onion soup mix until well blended. Cook over low heat 5-8 minutes until heated through.
2. Cook noodles according to packages directions, cooking to al dente rather than all the way done. Drain.
3. Mix noodles with the meat mixture. Pour into a shallow baking dish and cover with cheese. Add crushed corn flakes across the top and bake for 20-30 minutes.

3 thoughts on “Straight from the Kitchen: Sour Cream Casserole

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