Hamburger Sour Cream Casserole is somewhat of a legend in the Flynn family. In particular, my sister Julie has declared it her favorite, and for good reason. The combination of tomato sauce, cream cheese, sour cream, and green onions coating egg noodles is completely addictive.

Tonight I made a modified version of the original, based on the ingredients I had picked out by memory – which turned out to be a healthy spin on the original anyway. I used ground turkey instead of beef, skipped the sugar, used whole wheat pasta instead of traditional egg noodles, and substituted half the sour cream for plain yogurt.

Just as delicious as the original! And the recipe makes quite a lot. The hardest part is telling yourself to stop, so you have leftovers. The Cliff Notes version is this: brown the meat; add tomato sauce and simmer; boil pasta separately; combine cream cheese, sour cream and chopped green onions in a bowl; layer all three mixtures into a casserole dish (and bake or let settle to meld the flavors).

If you’d like the original recipe, let me know and I will remove it from the family vault. 🙂

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