With the hotter days of summer upon us, I’m forced to stay inside, rather than spend relaxing time on my porch swing. I try to be productive most of the time in the swing by reading through cookbooks while listening through bluetooth headphones to an audio book available from my library (Can I brag for a minute? I’ve listened/read 65 books so far in 2026. I know because I keep track of titles– book nerd and loving it!)
While on the swing, I try to stay awake and mark recipes to try with sticky notes. (did I say the swing was relaxing? Hence multiple naps!)
With dozens of books marked like this, it was time to rev up the cooking/baking!
This recipe sounded good and economical. My attempts to update it with somewhat healthier substitutions worked well (see My Notes).
The dish required about 30 minutes, especially since I cooked the noodles and meat simultaneously. Yay for quick meals that don’t cost much!
The recipe was printed in the First United Presbyterian Church Cook Book 135th anniversary) of Bluffton Indiana (1979). It has a yellow spiral and 144 pages.
I’ve visited this church which is in my hometown for special occasions, such as Maundy Thursday services when they invite a stringed quartet to provide music while an orator reads scriptures from the Bible appropriate for the season. It’s very moving.
Upon figuring out the math, it was startling to realize this church has been a part of my community for nearly two centuries (1844). Wow!
Lots of recipes looked and sounded delicious. Sour Cream Noodle Bake is one that is printed in many other community cookbooks so it seemed worth a try. Good choice!
It was quick and easy. Although the recipe calls for it to be baked in the oven, try finishing the dish by melting the cheese in the microwave, thus keeping your kitchen cooler!
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This week’s food giveaways:
My friends who deliver cookies to our local nursing homes kindly distributed my Banana Oatmeal Cookies to residents and friends. That recipe is soon to follow. I love making people happy with goodies!
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In another food-related note, aren’t these earrings darling?
They feature scones with jam. One earring has a spoon and the other a fork. My daughter got them for me but can’t recall where she got them. I wear them a lot because they match everything!
Do you have food-related jewelry? If so, send me a photo. I’d love to see it and hear the story behind it.
Take care,
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1979 Sour Cream Noodle Bake
Note: Instructions are for half of the original recipe.
9-ounce package noodles
1/2-pound ground beef
2 teaspoons butter
½ teaspoon salt
1/8 teaspoon pepper
¼ teaspoon garlic salt
½ cup creamed cottage cheese
½ cup sour cream
½ cup chopped green onions
½ cup shredded sharp cheddar cheese
½ cup tomato sauce
2 tablespoons parmesan cheese, optional
My Notes:
- We prefer medium-width noodles. Next time I may try skinny noodles.
- If you can’t find a 9-ounce package of noodles, substitute macaroni or other pasta.
- If using lean meat, spray the pan with butter spray and avoid using butter for a healthy alternative.
- Try cooking noodles and meat on separate large burners simultaneously to save time.
- Substitute ½ cup plain yogurt for cottage cheese and ½ cup plain yogurt for sour cream for more healthy alternatives.
- Substitute one-half finely chopped white onion for the green ones.
- Add 1 cup frozen peas, cooked, for color and nutrition, and texture.
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Cook noodles in boiling salt water, according to package directions. Rinse in cold water and drain.
Brown meat in butter until cooked through.
Add salt, pepper, garlic salt, and tomato sauce to meat mixture; simmer five minutes.
In large bowl combine cottage cheese and sour cream, onions, noodles, and peas.
In 2-quart casserole dish alternate layers of noodles with meat mixture beginning with noodles and ending with meat.
Top with shredded cheese or parmesan cheese.
Place dish on oven rack placed in center and bake 25 minutes at 350 degrees. Top should be lightly browned.
Yield: 5 servings
Vintage Eats of Kayleen Reusser 
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