Type what you have

Ingredients

• ✓ sour cream
• horseradish
• kosher salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Mix sour cream, horseradish, salt, black pepper, and hot sauce in a bowl until well combined.
2. 2 Cover and chill sauce to allow flavors to blend, at least 1 hour.

By DHANO923

Ingredients

• ✓ sour cream
• all-purpose flour
• potato
• butter
• onion

Instructions

1. 1 Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
2. 2 Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
3. 3 Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
4. 4 Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
5. 5 Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

By gclark

Ingredients

• ✓ sour cream
• egg noodle
• bacon
• cottage cheese
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water until al dente, 8 to 10 minutes. Drain well and set aside.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble and set aside.
4. 4 Place drained noodles in a large baking dish. Stir in sour cream until well combined. Spoon cottage cheese evenly over the top of noodle mixture. Sprinkle with crumbled bacon; season with salt.
5. 5 Bake in the preheated oven until cottage cheese softens, 3 to 5 minutes.

By Charlee

Ingredients

• ✓ sour cream
• cabbage
• water
• caraway seed
• salt

Instructions

1. 1 Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

By LAURA NASON

Ingredients

• ✓ sour cream
• egg noodle
• egg
• butter
• onion soup mix
• black pepper
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water; bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook noodles until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Combine sour cream, beaten eggs, melted butter, soup mix, and pepper in a large bowl. Stir in cooked noodles and drained spinach until well combined. Spoon into the prepared baking dish.
4. 4 Bake in the preheated oven until hot and golden brown, about 1 hour. Cover the dish with aluminum foil if kugel begins to brown too quickly.

By BAKERJOY

Ingredients

• ✓ sour cream
• cooking spray
• beef flank steak
• green bell pepper
• beef consomme
• condensed french onion soup
• egg noodle

Instructions

1. 1 Spray a large skillet with cooking spray, and cook the flank steak and green peppers over medium heat until the steak pieces have begun to brown, about 10 minutes. Transfer steak and peppers into a large saucepan, and stir in the beef consomme and French onion soup. Bring to a boil, reduce heat to a simmer, and cover pan. Simmer until the beef is tender, about 1 hour and 20 minutes. Turn off heat.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
3. 3 Stir the sour cream into the meat mixture until thoroughly combined, and serve over the cooked noodles.

By CyndeG

Ingredients

• ✓ sour cream
• bacon
• butter
• flour
• salt
• cabbage

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Add butter, flour, and salt to the skillet; whisk with drippings over medium heat until butter melts. Add cabbage and cook, stirring occasionally, until tender, about 15 minutes. Crumble bacon into the skillet. Stir in sour cream and cook until heated through, 1 to 2 minutes.

By Jessica Tripp

Ingredients

• ✓ sour cream
• feta cheese
• cottage cheese
• cream cheese
• egg
• phyllo dough
• milk
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
2. 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
3. 3 Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
4. 4 Bake burek in the preheated oven until golden brown, about 40 minutes.

By An Ko

Ingredients

• ✓ sour cream
• vegetable oil
• button mushroom
• onion
• salt
• black pepper
• gouda cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
3. 3 Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
4. 4 Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

By Natasha Titanov

Ingredients

• ✓ sour cream
• potato
• cream cheese
• butter
• salt
• chive
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a large pot of water. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
3. 3 Combine hot potatoes, cream cheese, sour cream, butter, and salt in a large bowl; mash until creamy. Spoon potato mixture into a 2-quart casserole dish. Sprinkle with chives and paprika.
4. 4 Bake in the preheated oven until bubbling, about 30 minutes.

By BAWHITE1

Ingredients

• ✓ sour cream
• butter
• onion
• egg noodle
• cottage cheese
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook, stirring occasionally, until partially cooked, about 5 minutes. Drain and return to the pot.
3. 3 Pour onion mixture over noodles, then stir in cottage cheese, sour cream, salt, and pepper. Cook over medium heat, stirring occasionally, until sauce is heated through and noodles are tender, yet firm to the bite, 5 to 8 minutes.

By Brandi Rose

Ingredients

• ✓ sour cream
• vegetable oil
• onion
• mushroom
• sauerkraut
• salt
• black pepper

Instructions

1. 1 In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown. Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 10 minutes. Remove from heat, and stir in 2 tablespoons sour cream.

By Jill

Ingredients

• ✓ sour cream
• egg noodle
• ground beef
• cream cheese
• mushroom
• brown gravy mix
• cream of mushroom soup
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
3. 3 Meanwhile, cook ground beef in a large skillet over medium-high heat, stirring occasionally, until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Stir in cream cheese, mushrooms with liquid, and gravy mix; cook and stir over medium heat until cream cheese melts, 2 to 3 minutes. Add condensed soup, sour cream, and milk; cook, stirring occasionally, until smooth and creamy, 3 to 5 minutes.
5. 5 Drain egg noodles; stir into the beef mixture. Cook until heated through, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Jessica

Ingredients

• ✓ sour cream
• beet
• beef broth
• onion
• red wine vinegar
• salt
• black pepper
• cucumber

Instructions

1. 1 Remove stems and leaves from beets, but leave on skins. Cover beets with cold water and bring to a boil in a deep pot. Boil until fork tender, about 40 minutes.
2. 2 Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through the most coarse blade of a grater. Add to beet liquid. Add beef broth, onion, vinegar, salt, and pepper. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
3. 3 Chill in the refrigerator for 1 hour, or until cold, before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.

By G

Ingredients

• ✓ sour cream
• all-purpose flour
• white sugar
• caraway seed
• baking powder
• salt
• baking soda
• egg
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Combine flour, sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl. In another large bowl, whisk the eggs with the sour cream together.
3. 3 Gently stir sour cream mixture into flour mixture until dough comes together. Fold in raisins. Spoon dough into the prepared springform pan.
4. 4 Bake until golden brown, 40 to 45 minutes. A toothpick inserted into the center should come out clean. Cool bread in the pan for 10 minutes before removing. Cut into wedges and serve warm.

By Marisa C

Ingredients

• ✓ sour cream
• pork shoulder roast
• all-purpose flour
• oil
• onion
• salt
• beet
• prune
• paprika

Instructions

1. 1 Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. Heat oil in a large Dutch oven over medium-high heat. Brown meat on all sides. Add the sliced onions, cover, and reduce heat to low. Cook for about one hour, adding a little water if necessary. Turn meat twice during the roasting process.
2. 2 Place beets in a saucepan with water to cover. Bring to a boil over medium heat and cook until beets are tender. Drain, reserving liquid. Chop beets into cubes and add to the roasting pan. Add prunes and beet water, cover, and simmer for 5 minutes.
3. 3 Remove roast to a platter. Mix 1 tablespoon of flour with sour cream. Pour into roasting pan and mix well, scraping the sides and bottom. Simmer until sauce thickens. Season with paprika and taste. Adjust seasoning if necessary.

By Olga D

Ingredients

• ✓ sour cream
• white sugar
• all-purpose flour
• baking powder
• baking soda
• salt
• raisin
• caraway seed
• egg
• buttermilk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.
2. 2 Combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds in a large bowl.
3. 3 Blend eggs, buttermilk and sour cream together in a small bowl; stir into flour mixture until flour is just moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x¾ inch deep slit in the top of the bread. Dust with reserved flour.
4. 4 Bake in the preheated oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

By Penguin Lady

Ingredients

• ✓ sour cream
• egg noodle
• butter
• onion
• ground beef
• flour
• mushroom
• garlic salt
• cream of mushroom soup
• cream of chicken soup

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium-high heat. Sauté onion in hot butter until tender and translucent, about 5 minutes. Add ground beef in small chunks; cook and stir beef until browned and crumbly, 5 to 7 minutes.
4. 4 Sprinkle flour over beef mixture; cook and stir for 1 minute. Stir in mushrooms and garlic salt.
5. 5 Pour in mushroom soup and chicken soup; cook and stir until heated through, about 5 minutes.
6. 6 Stir in sour cream until smooth and heated through, 2 to 3 minutes more. Serve beef mixture over cooked egg noodles.

By Denny

Ingredients

• ✓ sour cream
• kluski noodle
• pork sausage
• sage
• green pepper
• onion
• water
• cabbage
• salt
• pepper

Instructions

1. 1 Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.

By VOLZSTONE

Ingredients

• ✓ sour cream
• garlic
• olive oil
• yogurt
• sweet onion
• tomato
• salt
• black pepper
• cayenne pepper
• french bread
• chive

Instructions

1. 1 Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
2. 2 Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
3. 3 Preheat a charcoal grill until coals are white and ashy.
4. 4 Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
5. 5 Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

By John Mitzewich

Ingredients

• ✓ sour cream
• butter
• egg noodle
• pineapple
• egg
• heavy cream
• sugar
• salt
• yam
• sweet potato
• syrup
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
4. 4 Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
5. 5 Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
6. 6 Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
7. 7 Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.

By Bruce's Yams

Ingredients

• ✓ sour cream
• milk
• butter
• fresh yeast
• quark
• saffron
• sugar
• salt
• all-purpose flour
• raisin
• egg

Instructions

1. 1 Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
2. 2 Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
3. 3 Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
4. 4 Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

By CAMILLAAA

Ingredients

• ✓ sour cream
• butter
• onion
• jalapeno pepper
• tomato
• white rice
• salt
• black pepper
• water
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeño peppers in butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Add just enough water to cover rice.
2. 2 Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

By Megan

Ingredients

• ✓ sour cream
• pork chop
• salt
• pepper
• all-purpose flour
• vegetable oil
• sherry
• ketchup
• worcestershire sauce
• paprika
• bay leaf

Instructions

1. 1 Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat.
2. 2 Stir sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf in a medium bowl until combined; pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By CHRISTYJ

Ingredients

• ✓ sour cream
• corned beef brisket
• pickling spice
• celery
• carrot
• red potato
• onion
• savoy cabbage
• irish stout beer
• water
• horseradish

Instructions

1. 1 Place the corned beef into the bottom of a large slow cooker.
2. 2 Scatter the pickling spice over the brisket.
3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne

Ingredients

• ✓ sour cream
• beef broth
• cream of mushroom soup
• steak sauce
• worcestershire sauce
• garlic powder
• paprika
• salt
• black pepper
• meatball
• onion

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together beef broth and condensed soup in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper.
3. 3 Stir in meatballs and onion. Cook on High for 4 hours.
4. 4 Stir in sour cream. Continue cooking until sauce is heated through, about 30 minutes.
5. 5 Serve and enjoy!

By Linnea Wittenburg Bennett

Ingredients

• ✓ sour cream
• bacon
• onion
• paprika
• garlic powder
• black pepper
• pork chop
• yellow bell pepper
• tomato
• beef broth
• egg noodle

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.
2. 2 Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.
3. 3 Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.
4. 4 Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.
5. 5 Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

By Fishwrap

Ingredients

• ✓ sour cream
• potato
• egg
• heavy cream
• salt
• cheddar cheese
• swiss cheese
• onion
• baking powder
• butter
• green onion

Instructions

1. 1 In a medium pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
3. 3 In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
4. 4 Bake at 450 degrees F (230 degrees C) for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.)
5. 5 In a small pot, melt butter or margarine.
6. 6 Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.

By William Uncle Bill Anatooskin

Ingredients

• ✓ sour cream
• spinach
• parmesan cheese
• cottage cheese
• shallot
• egg
• garlic
• salt
• black pepper
• nutmeg
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
3. 3 Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
4. 4 Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
5. 5 Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
6. 6 Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

By Hanni

Ingredients

• ✓ sour cream
• potato
• garlic
• ground beef
• flour
• mixed vegetable
• beef broth
• ketchup
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
3. 3 Drain potatoes and garlic; return them to the pot. Slightly smash potatoes and garlic with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
4. 4 Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

By John Mitzewich