Description
This Sour Cream Noodle Bake is a comforting and hearty casserole that combines tender egg noodles with a savory ground beef and tomato sauce mixture, layered with a creamy blend of cottage cheese and sour cream, and topped with melted cheddar and Monterey Jack cheese. Perfect for a family dinner, this easy-to-make baked dish is rich in flavor with a creamy texture and cheesy finish.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Meat and Sauce
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
- 24 ounce jar Marinara Sauce (e.g., RAO’s brand)
- 1 teaspoon kosher salt (divided in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Creamy Mixture
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup thinly sliced green onions
Topping
- 3 cups shredded cheese (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F 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 and rinse with cold water to stop further cooking and set aside.
- 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, stirring frequently until the beef is fully browned and no longer pink. Drain any excess oil from the pan.
- Simmer Sauce: Return the beef mixture to medium heat. Add marinara sauce along with ½ teaspoon kosher salt and ½ teaspoon freshly cracked black pepper. Stir and cook until the mixture is just simmering, then remove from heat.
- Prepare Creamy Mixture: In a medium bowl, combine cottage cheese, sour cream, sliced green onions, the remaining ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir well to combine.
- Combine Noodles and Creamy Mixture: Add the cooked and cooled noodles to the creamy mixture and stir until the noodles are evenly coated.
- Layer the Bake: Spread half of the sour cream and noodle mixture evenly on the bottom of the prepared baking dish. Spoon half of the ground beef mixture over this layer. Sprinkle 2 cups of the shredded cheese evenly on top. Repeat with the remaining sour cream noodles, ground beef mixture, and top with the final 1 cup of shredded cheese.
- Bake: Place the assembled dish uncovered into the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly and the ground beef mixture is hot. Serve immediately while warm.
Notes
- Ensure noodles are cooked al dente to prevent mushiness after baking.
- Use lean ground beef to reduce grease; drain well after cooking.
- You can substitute marinara with your favorite tomato-based pasta sauce.
- For extra flavor, add a pinch of Italian seasoning or fresh herbs to the beef mixture.
- Let the casserole rest for 5 minutes after baking for easier serving.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
