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I can’t resist this sour cream noodle bake recipe on chilly nights when I’m craving a cozy pasta dish. Creamy noodles, savory seasoned beef, and a cheesy sour cream layer come together to make a hearty meal that’s quick enough for busy weeknights but still special enough to share. With simple ingredients and easy steps, it’s become my favorite form of comfort food.
The best part of this noodle bake is the way it’s all layered under a blanket of melted cheese that practically begs you to dig in. This recipe was made famous and inspired by the Pioneer Woman’s noodle bake. The noodles get perfectly cozy with the creamy mixture, the beef sauce bubbles just enough to smell amazing, and the gooey cheese on top makes each scoop feel extra satisfying. It’s the kind of dish that my family devours without hesitation, usually before I can even grab a second helping.
For another cozy and satisfying dinner idea, try my Chicken Pot Pie Casserole or my French Onion Rice, both of which make simple, delicious weeknight meals.
Ingredients Notes
Noodles
- Wide egg noodles: Can be substituted with any wide pasta shape if needed
Meat sauce
- Lean ground beef: Can be substituted with ground turkey, pork, or chicken
- Sweet yellow onion
- Minced garlic
- Marinara sauce (such as RAO’s): A spicy tomato sauce may be used for more heat
- Kosher salt
- Fresh cracked black pepper
Sour Cream Layer
- Small curd cottage cheese: Ricotta may be used for a smoother texture
- Sour cream: Use the full fat stuff for the richest taste
- Sliced green onions
- Cheddar cheese
- Monterey Jack cheese
See the recipe card for full information on ingredients and quantities.
How to Make Sour Cream Noodle Bake
- Prep: Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray.
- Cook noodles: Boil the egg noodles until al dente, then drain and rinse with cold water.
- Cook beef: Brown the ground beef with the onion and garlic in a large skillet over medium-high heat, drain any excess oil, then stir in the marinara, salt, and pepper. Let it simmer briefly.
- Make sour cream mixture: Combine the cottage cheese, sour cream, green onions, salt, and pepper in a mixing bowl. Stir in the cooled noodles until evenly coated.
- Assemble: Spread half of the noodles into the baking dish, then layer with half the beef mixture and 2 cups of cheddar.
- Repeat: Add the remaining beef and noodle mixture, then top with the remaining cheddar.
- Bake: Bake uncovered for 30 minutes until the cheese is melted and the dish is bubbling. Let it rest a few minutes before serving.
Make Ahead & Storage Instructions
- Make Ahead: Assemble the full dish up to 24 hours in advance, cover tightly, and refrigerate. Add a few extra minutes to the baking time since it will be cold.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm individual servings in the microwave or reheat the entire dish in the oven until hot.
- Freeze: Freeze the cooled noodle bake for up to 2 months. Wrap tightly in foil, thaw overnight in the refrigerator, and reheat before serving.
More Easy Dinner Recipes to Try
- Sloppy Joe Casserole: A fun twist on classic sloppy joes baked in one easy pan
- Cheesy Taco Pasta: A quick and flavorful pasta dinner that comes together fast
- Taco Spaghetti: A busy night favorite made in a single pan
- Tater Tot Casserole: A comforting family favorite topped with crispy tater tots
If you’ve tried this Sour Cream Noodle Bake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Sour Cream Noodle Bake
Serves — 6
This Sour Cream Noodle Bake layers tender noodles, savory ground beef, and a rich sour cream and cottage cheese mixture, all topped with melted cheddar. It’s a warm, comforting dinner that comes together easily and always satisfies.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Ingredients
Noodles
- 8 ounces wide egg noodles
Meat Sauce:
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
- 24 ounce jar of Marinara Sauce I used RAO’s brand
- 1 teaspoon kosher salt Divided in half
- 1 teaspoon fresh cracked black pepper Divided in half
Sour Cream Layer:
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ thinly sliced green onions
- 3 cups shredded cheese 1 ½ cup shredded mild cheddar cheese, 1 ½ cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Bring water in a 5 to 6 quart saucepan over medium high heat to a low boil.
- Add the egg noodles and cook the noodles al dente. Drain and rinse with cold water to stop the cooking process.8 ounces wide egg noodles
- While the noodles are cooking, heat a 10 to 12 inch skillet over medium high heat. Add the ground beef, chopped sweet yellow onion and minced garlic, stirring often until the ground beef is no longer pink.1 pound lean ground beef, ½ cup finely chopped sweet yellow onion, ½ tablespoon minced garlic
- Drain any excess oil from the ground beef.
- Return the ground beef and onion to the skillet, lower the heat to medium.
- Stir in the tomato sauce, ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper. Continue to stir and cook the ground beef mixture just until the mixture is simmering. Remove from the heat.24 ounce jar of Marinara Sauce, 1 teaspoon kosher salt, 1 teaspoon fresh cracked black pepper
- Next add the cottage cheese, sour cream, sliced green onions, and the other ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper to a medium size mixing bowl. Stir to completely combine.1 teaspoon kosher salt, 1¼ cup 4% small curd cottage cheese, ½ cup sour cream, ⅓ thinly sliced green onions, 1 teaspoon fresh cracked black pepper
- Stir in the cooked and cooled egg noodles. Stir until the noodles are evenly coated.
- Spread ½ of the sour cream and egg noodle mixture over the bottom of the prepared baking dish.
- Spoon ½ of the ground beef mixture over the sour cream noodle layer.
- Sprinkle 2 cups of the shredded cheese over the ground beef mixture layer.3 cups shredded cheese
- Repeat the layers with the remaining sour cream noodles, ground beef mixture and top it with the remaining 1 cup of shredded cheese.
- Bake uncovered for 30 minutes until the cheese is melted and the ground beef mixture is bubbling. Serve while hot.
Jenn’s Notes
Storage:
Make ahead: This casserole can be put together a day early and stored in the fridge. Plan to bake it a little longer since it starts cold.
Storage: Leftovers keep well in a sealed container in the refrigerator for up to three days.
Reheating: Heat single portions in the microwave or warm the full dish in the oven until heated through.
Freezing: Once cooled, wrap the casserole tightly and freeze for up to two months. Thaw in the refrigerator overnight before reheating.
Tips:
- Full fat sour cream gives the casserole a thicker, creamier bite
- Cook the noodles just until tender so they hold up in the oven
- Simmer the beef mixture briefly to help the flavors come together
- Rinse the noodles after draining to stop them from sticking
- Let the casserole sit for a few minutes before slicing for neater layers
- If the sauce tightens up, stir in a splash of water to thin it out
- Shred the cheese yourself for smoother melting and better coverage
Nutrition Info
Calories: 594kcal | Carbohydrates: 38g | Protein: 42g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 1497mg | Potassium: 830mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1264IU | Vitamin C: 9mg | Calcium: 497mg | Iron: 4mg
