Description
This comforting Sour Cream Noodle Bake combines tender wide egg noodles with a savory ground beef and marinara sauce mixture, layered with creamy cottage cheese, sour cream, and melted cheddar and Monterey Jack cheeses. Baked to bubbly perfection, it’s a hearty and flavorful casserole perfect for a family dinner or casual gathering.
Ingredients
Scale
Pasta
- 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 Marinara Sauce (RAO’s brand recommended)
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh cracked black pepper, divided
Creamy Mixture
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup thinly sliced green onions
Cheese Topping
- 3 cups shredded cheese (1 ½ cups shredded mild cheddar cheese, 1 ½ cups shredded Monterey Jack cheese)
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Egg Noodles: In a 5 to 6-quart saucepan, bring water to a low boil over medium-high heat. Add the egg noodles and cook them al dente according to package instructions. Drain the noodles and rinse with cold water to stop the cooking process; set aside.
- Cook Ground Beef Mixture: Heat a 10 to 12-inch skillet over medium-high heat. Add the ground beef, finely chopped sweet yellow onion, and minced garlic. Cook, stirring often, until the ground beef is no longer pink and onions are softened.
- Drain Excess Fat: Remove excess grease from the cooked ground beef mixture by draining it carefully.
- Add Marinara Sauce and Season: Return the beef and onion to the skillet, reduce heat to medium. Stir in the marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Cook just until the sauce mixture starts simmering, then remove from heat.
- Mix Creamy Ingredients: In a medium bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir until fully blended.
- Combine Noodles and Cream Mixture: Add the cooled cooked egg noodles to the creamy cheese mixture. Stir until noodles are evenly coated and well mixed.
- Layer the Bake: Spread half of the sour cream and noodle mixture evenly over the bottom of the prepared baking dish. Spoon half of the ground beef sauce over this layer. Sprinkle 2 cups of shredded cheese on top.
- Repeat Layers: Repeat layering with the remaining sour cream noodle mixture, followed by the remaining ground beef sauce, and finish with the remaining 1 cup shredded cheese evenly spread on top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 minutes or until the cheese is melted and bubbling and the ground beef mixture is hot throughout.
- Serve: Remove from oven and allow to cool slightly before serving. Serve hot for best flavor and texture.
Notes
- Use wide egg noodles for the best texture and layering.
- Rinsing noodles with cold water stops them from overcooking and helps keep the layers distinct.
- Draining excess fat from the ground beef ensures the dish is not greasy.
- Mixing cottage cheese and sour cream provides creamy moisture without overpowering the savory flavors.
- Feel free to substitute mild cheddar or Monterey Jack with your preferred cheeses for different flavors.
- This bake can be prepared ahead, assembled, and refrigerated before baking; increase baking time slightly if baking directly from the fridge.
