Sour Cream Noodle Bake
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.
Servings: 6 - 1 ½ cup servings
Calories: 594kcal
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 9x13 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.
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
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
