Noodles A La Russe

Name: Noodles A La Russe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1 onion, chopped; 1 clove garlic, crushed; 1 tsp. salt; 1/4 tsp. pepper; 1 1/2 c. sour cream; 2 Tbsp. margarine, melted; 1/3 c. Parmesan cheese; 2 Tbsp. chopped pimento; 6 oz. wide egg noodles, cooked

Eats Now Editorial Team · 717 kcal · Pasta & Noodles

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Noodles A La Russe – a delicious recipe with ground beef, onion, clove garlic, salt, pepper, sour cream. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 lb. ground beef
1 onion, chopped
1 clove garlic, crushed
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. sour cream
2 Tbsp. margarine, melted
1/3 c. Parmesan cheese
2 Tbsp. chopped pimento
6 oz. wide egg noodles, cooked

1
Heat oven to 350u00b0.
2
Brown meat and garlic in a skillet.
3
Drain fat and season with salt and pepper.
4
Mix together melted margarine, sour cream, cheese and pimento.
5
Add meat and sour cream mixture to noodles.
6
Pour into a 2-quart casserole dish and bake for 30 to 35 minutes, until lightly brown.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. ground beef, 1 onion, chopped, 1 clove garlic, crushed, 1 tsp. salt, and more.

Yes, Noodles A La Russe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
717 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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