Day 173: Noodles with Sour Cream ♥

Noodles with Sour Cream? What kind of vegetable recipe is that?!

The recipe comes from my cousin Sharon and our family cookbook. It's noodles and sour cream and egg and cheese, all yummy ingredients.

But tonight I felt inspired to also tuck in a little spinach: the result will never qualify as health food but was delicious and a very tiny wee bit miniscule little bit green.

But broccoli would work great, too. Or perhaps tomato or beets or squash. Or, I dunno, whaddayu have on hand?

Regular followers may see a subtle change around here as, on occasion, I begin to cook for someone who needs both calories and cancer-fighting vitamins and minerals.

As our parents, and then we ourselves, age, those of us who love to cook (and even those who don't) will be called upon to cook like this on occasion. From experience, I offer assurance that while it may be a special challenge, it's also a special honor.

Hands-on time: 15 minutes
Time to table: 50 minutes with ramekins, an estimated 60 - 75 minutes in a casserole
Makes 5 generous cups

8 ounces curly egg noodles
Table salt

Cooking spray

2 eggs
8 ounces sour cream (1 cup)
1 cup grated cheddar
1 teaspoon salt
1/2 teaspoon dry mustard

About 4 ounces fresh spinach, stems removed

Preheat oven to 350F. Cook the noodles in salted water according to package directions. Spray five one-cup ramekins or a casserole dish with cooking spray. Fill a pan slightly bigger than the ramekins or casserole dish with very hot tap water and place in the oven even as it preheats.

While the noodles cook, whisk the eggs, then whisk in the sour cream, then stir in the cheese, salt and dry mustard. Drain the noodles and return them to the hot pan. Stir in the spinach, stirring gently to let the hot noodles slightly cook the spinach. Stir in the egg mixture. Transfer to the ramekins/casserole dish. Place the ramekins/casserole in the water-filled container in the oven and bake for about 20 minutes for the ramekins or about 50 - 60 minutes for the casserole dish.

Less than an ounce of spinach per serving makes only a tiny bit of difference in calories/even fiber.
Per Serving: 408 Cal (46% from Fat, 17% from Protein, 37% from Carb); 17 g Protein; 22 g Tot Fat; 12 g Sat Fat; 39 g Carb; 2 g Fiber; 278 mg Calcium; 1 mg Iron; 710 mg Sodium; 146 mg Cholesterol, Weight Watchers 10 points
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I'm always looking for easy recipes for my busy daughter and this one is great for sneaking veggies into the kids meals.


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna