Description
This comforting Sour Cream Noodle Bake combines tender egg noodles with savory ground beef, tangy sour cream, and creamy cottage cheese, all topped with melted cheddar and Monterey Jack cheeses. Baked until bubbly and golden, it’s a hearty family-friendly casserole perfect for weeknight dinners.
Ingredients
Scale
Pastas and Dairy
- 8 ounces wide egg noodles
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- 3 cups shredded cheese (1 ½ cup shredded mild cheddar cheese, 1 ½ cup shredded Monterey Jack cheese)
Meat and Vegetables
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
- ⅓ cup thinly sliced green onions
Seasonings and Sauces
- 24 ounce jar of Marinara Sauce (e.g., RAO’s brand)
- 1 teaspoon kosher salt (divided in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook noodles: Bring water to a low boil in a 5 to 6 quart saucepan over medium-high heat. Add the egg noodles and cook until al dente. Drain the noodles and rinse them with cold water to stop the cooking process.
- Cook ground beef mixture: While noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add ground beef, chopped onion, and minced garlic; stir frequently until the beef is no longer pink. Drain excess oil.
- Add sauce and seasonings: Return the beef mixture to the skillet and reduce heat to medium. Stir in marinara sauce, half the kosher salt (½ teaspoon), and half the black pepper (½ teaspoon). Simmer just until the mixture bubbles, then remove from heat.
- Mix sour cream and cheese layer: In a medium mixing bowl, combine cottage cheese, sour cream, sliced green onions, remaining kosher salt (½ teaspoon), and black pepper (½ teaspoon). Stir until fully combined.
- Combine noodles and sour cream mixture: Add the cooked and cooled noodles into the sour cream mixture bowl, stirring gently until noodles are evenly coated.
- Assemble layers: Spread half of the sour cream noodle mixture evenly in the bottom of the prepared baking dish. Spoon half of the ground beef mixture over this layer, then sprinkle 2 cups of shredded cheese on top.
- Repeat layering: Repeat with the remaining sour cream noodles, the remaining ground beef mixture, and finish by topping with the last 1 cup of shredded cheese.
- Bake: Bake the casserole uncovered for 30 minutes or until the cheese is melted and bubbly and the edges are heated through. Serve hot.
Notes
- For best results, use wide egg noodles and cook them just until al dente to maintain texture after baking.
- Rinsing noodles with cold water after cooking stops further cooking and prevents mushiness.
- Feel free to substitute mild cheddar and Monterey Jack cheeses with your preferred cheese blends for different flavors.
- This casserole can be prepared ahead and refrigerated for up to 24 hours before baking.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
- For added veggies, consider mixing in chopped bell peppers or spinach with the beef mixture.
