Type what you have

Ingredients

• ✓ sour cream
• elbow macaroni
• ground beef
• pesto

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir pesto and sour cream into ground beef until warmed; add macaroni and mix well.

By Melody

Ingredients

• ✓ sour cream
• ground beef
• tomato sauce
• thyme
• farfalle pasta
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
2. 2 Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
3. 3 Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
4. 4 Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

By KSBEESON

Ingredients

• ✓ sour cream
• spaghetti
• spaghetti sauce
• cottage cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Grease a 9x13-inch baking dish.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook until pasta is tender but still slightly firm, about 10 minutes. Drain well.
4. 4 Transfer spaghetti to a large bowl and toss with spaghetti sauce until well combined.
5. 5 Mix cottage cheese and sour cream in a bowl.
6. 6 Spread half the spaghetti with sauce into the prepared baking dish.
7. 7 Spread the cottage cheese mixture evenly over the spaghetti.
8. 8 Place the remaining spaghetti and sauce in an even layer over the cottage cheese mixture; sprinkle with mozzarella cheese.
9. 9 Bake in the preheated oven until bubbly and the cheese is browned, 30 to 40 minutes.

By Joey Joan

Ingredients

• ✓ sour cream
• olive oil
• red wine vinegar
• lemon juice
• worcestershire sauce
• anchovy paste
• mustard powder
• garlic
• parmesan cheese

Instructions

1. 1 In a food processor or blender, combine olive oil, vinegar, lemon juice, Worcestershire sauce, anchovy paste, mustard, garlic, sour cream, and Parmesan cheese. Process until smooth. Pour into a glass container, seal, and refrigerate until ready to use.

By John Marshall

Ingredients

• ✓ sour cream
• tagliatelle pasta
• sun-dried tomato
• ricotta cheese
• parmesan cheese
• flat-leaf parsley
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Ingredients

• ✓ sour cream
• butter
• heavy cream
• flour
• salt
• black pepper
• pesto

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
2. 2 Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

By sarah

Ingredients

• ✓ sour cream
• cooking spray
• water
• polenta
• salt
• butternut squash
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
2. 2 Pour water into the prepared dish; stir in polenta and salt.
3. 3 Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

By Nancy

Ingredients

• ✓ sour cream
• fettuccine noodle
• olive oil
• butter
• mushroom
• chicken stock
• white wine
• garlic
• italian seasoning
• salt
• cornstarch
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add fettuccine and olive oil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, melt butter in a skillet over low heat. Add mushrooms and cook, stirring occasionally, until soft and dark. Stir in stock, white wine, garlic, Italian seasoning, and salt. Increase heat to medium and cook, stirring constantly, for about 5 minutes.
3. 3 Reduce heat to low and stir in sour cream until smooth. Stir in cornstarch and simmer until thickened, about 1 minute. Stir in fettuccine or spoon sauce over servings of pasta. Top with Parmesan cheese.

By Steph477

Ingredients

• ✓ sour cream
• ziti pasta
• marinara sauce
• tomato
• cream cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat oven to 375 degrees F.
2. 2 Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
3. 3 Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
4. 4 Bake 20 min. or until heated through.

By Kraft

Ingredients

• ✓ sour cream
• butter
• salmon
• leek
• red onion
• garlic
• light cream
• cornstarch
• lemon zest
• black pepper
• paprika
• fettuccine noodle
• parmesan cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. In a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. Stir in the lemon zest, pepper, and paprika. Cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and toss with the salmon sauce. Top with Parmesan cheese to serve.

By Annas Kuori

Ingredients

• ✓ sour cream
• spaghetti
• ground beef
• spaghetti sauce
• butter
• cottage cheese
• cream cheese
• cheddar cheese

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 8 to 12 minutes. Drain.
3. 3 While the pasta is cooking, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
4. 4 Transfer to a bowl and mix in spaghetti sauce.
5. 5 Place 1/2 of the butter slices into the bottom of a 9x13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.
6. 6 Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti.
7. 7 Cover with remaining spaghetti and top with remaining slices of butter.
8. 8 Pour ground beef mixture over spaghetti and spread in an even layer.
9. 9 Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.
10. 10 Enjoy!

By Coqui30

Ingredients

• ✓ sour cream
• heavy cream
• sugar
• ricotta cheese
• sugar
• dark rum
• coffee
• ladyfinger

Instructions

1. 1 Beat cream and 3 tablespoons sugar together in a bowl using an electric mixer until stiff peaks form. Refrigerate until ready to use.
2. 2 Beat ricotta cheese, sour cream, and sugar together in a bowl. Fold in whipped cream; add rum.
3. 3 Pour coffee into a bowl. Dip ends of 1/2 of the ladyfingers in coffee. Arrange ladyfingers dipped-side down into a single layer in a 2- to 2 1/2-inch deep rectangular serving dish. Spread 1/2 of the ricotta-cream mixture on top. Repeat dipping and arranging remaining ladyfingers; spread remaining ricotta-cream mixture on top. Cover with plastic wrap; refrigerate until fully chilled, 10 to 12 hours.

By Jude

Ingredients

• ✓ sour cream
• ziti pasta
• onion
• ground beef
• spaghetti sauce
• provolone cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
3. 3 Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
4. 4 Spread 1/2 of the ziti in the bottom of the prepared dish.
5. 5 Top with Provolone cheese.
6. 6 Top with sour cream.
7. 7 Add 1/2 of the meat sauce, remaining ziti, mozzarella cheese, and remaining meat sauce. Top with grated Parmesan cheese.
8. 8 Bake in the preheated oven until heated through and cheeses have melted, about 30 minutes.

By Colleen

Ingredients

• ✓ sour cream
• bacon
• pork sausage
• onion
• garlic
• chicken broth
• red potato
• red pepper flake
• kale
• parmesan cheese

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
2. 2 Heat a large skillet over medium-high heat. Add sausage, onion, and garlic; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, and simmer until potatoes are soft, 15 to 20 minutes.
4. 4 Stir kale, sour cream, and 1/2 cup Parmesan cheese into soup; cook until kale wilts, about 5 minutes. Garnish with Parmesan cheese.

By Jeanne Garber

Ingredients

• ✓ sour cream
• fettuccine pasta
• red bell pepper
• garlic
• cayenne pepper
• chicken broth
• parmesan cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, spray cooking oil in a large skillet and sauté red bell peppers, garlic, and cayenne pepper over medium heat for 3 to 5 minutes.
3. 3 Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. 4 Toss hot pasta with sauce and season with salt and pepper to taste; serve.

By Julieliz

Ingredients

• ✓ sour cream
• fusilli pasta
• mayonnaise
• milk
• salad dressing mix
• pea
• genoa salami
• green onion
• celery
• black olive
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 13 minutes. Drain, rinse under cold water, and drain again. Transfer to a large bowl.
2. 2 Meanwhile, whisk mayonnaise, sour cream, milk, and Italian dressing mix together in a medium bowl until smooth. Refrigerate ½ cup dressing until ready to serve; set aside remaining dressing.
3. 3 Add thawed peas, salami, green onions, celery, olives, and parsley to pasta; stir in remaining dressing until well combined. Cover and refrigerate 8 hours to overnight.
4. 4 Stir pasta salad; add reserved ½ cup dressing, a little at a time, if seems dry.

By Carol Emory

Ingredients

• ✓ sour cream
• olive oil
• chicken breast
• garlic
• sherry
• pine nut
• basil
• parmesan cheese
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat, and cook chicken for about 5 minutes, until lightly browned. Mix garlic and sherry into the skillet. Cook and stir until all liquid is reduced, chicken is no longer pink, and juices run clear.
2. 2 Mix pine nuts into the skillet, and cook 2 to 3 minutes over medium heat. Reduce heat to low, and mix in basil, sour cream, Parmesan cheese, and pepper. Continue cooking until heated through.

By JODIE4

Ingredients

• ✓ sour cream
• butter
• olive oil
• mushroom
• basil
• rum
• cooking sherry
• lemon juice
• parmesan cheese
• salt

Instructions

1. 1 Melt the butter with the olive oil in a skillet over medium heat. Cook the mushrooms and basil in the mixture until the mushrooms are warm. Pour the rum and sherry over the mushrooms and continue to cook until the mushrooms soften. Stir in the lemon juice, sour cream, and Parmesan cheese; simmer until heated through. Season with salt to serve.

By Aaron Phillips

Ingredients

• ✓ sour cream
• linguine pasta
• butter
• onion
• mushroom
• garlic
• white wine
• clam
• black pepper
• flat leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
2. 2 Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
3. 3 Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

By Cristina

Ingredients

• ✓ sour cream
• cream cheese
• ricotta cheese
• egg
• white sugar
• butter
• flour
• cornstarch
• lemon juice
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
3. 3 Mix cream cheese and ricotta cheese together in a mixing bowl until well combined.
4. 4 Add eggs, sugar, butter, flour, cornstarch, lemon juice, and vanilla; mix to combine.
5. 5 Stir in sour cream and pour into the prepared pan.
6. 6 Bake in the preheated oven for 1 hour. Turn the oven off; allow cheesecake to cool in the oven with the door closed for 1 hour more to prevent cracking.
7. 7 Cool cheesecake completely in the refrigerator before serving.

By April Caudle

Ingredients

• ✓ sour cream
• bacon
• onion
• garlic
• cumin
• oregano
• black pepper
• cream cheese
• pizza dough
• mozzarella cheese
• cheddar cheese
• jalapeno pepper
• parsley flakes

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ sour cream
• romaine lettuce
• cherry tomato
• yellow bell pepper
• fennel bulb
• mozzarella cheese
• bison sausage
• pepperoni seasoning
• mayonnaise
• milk
• basil
• salt
• black pepper

Instructions

1. 1 In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
2. 2 Basil-Sour Cream Dressing
3. 3 Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

By The Bison Council

Ingredients

• ✓ sour cream
• chicken breast
• egg
• spinach
• cottage cheese
• parmesan cheese
• manicotti shell
• cream of chicken soup
• milk
• italian seasoning
• water
• cheddar cheese
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
3. 3 In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
4. 4 In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
5. 5 Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

By pie223

Ingredients

• ✓ sour cream
• chicken breast
• salt
• black pepper
• olive oil
• shallot
• garlic
• tomato
• cream of mushroom soup
• chicken broth
• spinach
• mozzarella cheese

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
3. 3 Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
4. 4 Serve on plates and top with shredded mozzarella cheese.

By chorusgirl3

Ingredients

• ✓ sour cream
• cooking spray
• sourdough bread
• cheddar cheese
• sweet onion
• green bell pepper
• yellow bell pepper
• red bell pepper
• bacon
• egg
• mustard
• herb seasoning blend
• salt
• black pepper

Instructions

1. 1 Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Lay slices of bread in the bottom of the prepared pan in a single layer, trimming and filling in gaps as necessary. Spread 1 cup Cheddar cheese, onion, green bell pepper, yellow bell pepper, red bell pepper, and bacon on top, in that order.
3. 3 Whisk eggs, sour cream, mustard, seasoning blend, salt, and pepper together in a bowl until well combined. Pour mixture over bread, making sure to soak the top layer.
4. 4 Cover baking pan and refrigerate strata at least 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Uncover strata and bake in the preheated oven for 45 minutes.
7. 7 Sprinkle remaining Cheddar cheese evenly on top and return to the hot oven. Bake until Cheddar cheese is melted, 10 to 15 minutes more.
8. 8 Let strata stand 5 minutes before serving.

By Felix4067

Ingredients

• ✓ sour cream
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• sherry
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ sour cream
• turkey sausage
• onion
• garlic
• pumpkin puree
• chicken broth
• half-and-half
• nutmeg
• cinnamon
• salt
• black pepper
• campanelle pasta
• parmesan cheese
• italian seasoning

Instructions

1. 1 Cook and stir Italian sausage in a large skillet over medium-high heat until browned, breaking it into crumbles as it cooks, about 10 minutes. Drain excess grease. Add onion and garlic to sausage; cook until onion is translucent, about 5 minutes.
2. 2 Stir pumpkin purée, chicken broth, half-and-half, sour cream, nutmeg, cinnamon, salt, and black pepper into sausage mixture; cook, stirring often, until sauce is creamy and thick, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in campanelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain and return to the pot.
4. 4 Add sausage and pumpkin mixture to pasta; place over medium-high heat, gently stir until heated through, 4 to 5 minutes. Top servings with Parmesan cheese and Italian seasoning.

By jmcnutt28

Ingredients

• ✓ sour cream
• lasagna noodle
• cheddar cheese
• ricotta cheese
• egg
• white sugar
• almond extract
• apple pie filling
• all-purpose flour
• brown sugar
• oat
• cinnamon
• nutmeg
• margarine
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook until tender, about 8 minutes. Drain, and rinse noodles, and set aside.
2. 2 In a medium bowl, mix together the Cheddar cheese, ricotta cheese, egg, white sugar, and almond extract. Spread one can of apple pie filling in the bottom of a 9x13 inch baking dish. Layer half of the noodles to cover the filling. Spread the cheese mixture over the noodles. Top with the remaining noodles, and spread the remaining can of apple pie filling over the top of those.
3. 3 In a small bowl, stir together the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg. Mix in margarine until the mixture is crumbly. Sprinkle over the top of the pie filling.
4. 4 Bake for 45 minutes in the preheated oven. Cool for 15 minutes. While the lasagna cools, stir together the sour cream and 1/3 cup brown sugar. To serve, cut into squares and top with sour cream as a garnish.

By Linda Correia

Ingredients

• ✓ sour cream
• spaghetti
• olive oil
• butter
• artichoke heart
• onion
• garlic
• salt
• black pepper
• cayenne pepper
• oregano
• cottage cheese
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
2. 2 While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

By Alison Bennett

Ingredients

• ✓ sour cream
• egg noodle
• butter
• mushroom
• onion
• celery
• garlic
• italian seasoning
• red pepper
• white wine
• turkey
• cream of mushroom soup
• broth
• parmesan cheese
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart rectangular baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add noodles; cook until al dente, 8 to 10 minutes. Drain pasta, transfer to the prepared baking dish, and cover to keep warm.
3. 3 Melt butter in a large, heavy skillet over medium-high heat. Add mushrooms, onion, and celery; cook until tender, 6 to 8 minutes.
4. 4 Add garlic, Italian seasoning, and crushed red pepper to the skillet; cook until fragrant, 1 minute more.
5. 5 Add wine, stirring to scrape up any brown bits from bottom of the skillet; cook until most of the liquid evaporates, about 1 minute.
6. 6 Stir in turkey, soup, sour cream, and broth; cook until sauce bubbles, about 1 minute.
7. 7 Spoon turkey mixture over pasta; sprinkle Parmesan cheese and almonds on top.
8. 8 Bake in the preheated oven until hot and bubbly, about 25 minutes. Let stand for 10 minutes before serving.

By ONEplusONE