Description
This Sour Cream Noodle Bake is a comforting, layered casserole featuring tender egg noodles mixed with a creamy blend of cottage cheese and sour cream, layered with a savory ground beef and marinara sauce mixture, and topped with melted cheddar and Monterey Jack cheese. Baked until bubbly and golden, this hearty dish is perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Beef Mixture
- 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)
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 (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the noodles: Bring water to a low boil in a 5 to 6 quart saucepan over medium-high heat. Add the egg noodles and cook them al dente. Once done, drain and rinse with cold water to stop the cooking process and set aside.
- Cook the ground beef mixture: While the noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, chopped sweet yellow onion, and minced garlic. Stir often until the ground beef is no longer pink. Drain any excess oil.
- Simmer with sauce and seasoning: Return the drained beef and onion to the skillet, lower the heat to medium, then stir in the marinara sauce along with half of the kosher salt and black pepper (½ teaspoon each). Cook just until the mixture is simmering, then remove from heat.
- Prepare the creamy noodle mixture: In a medium mixing bowl, combine cottage cheese, sour cream, thinly sliced green onions, and the remaining half teaspoon of kosher salt and black pepper. Stir thoroughly to combine.
- Combine noodles with creamy mixture: Add the cooked and cooled egg noodles to the creamy cheese mixture. Stir gently until the noodles are fully coated.
- Layer the casserole: Spread half of the sour cream and noodle mixture evenly in the bottom of the prepared baking dish. Spoon half of the ground beef sauce mixture over this layer, and sprinkle 2 cups of the shredded cheese evenly on top.
- Repeat layers and top with cheese: Repeat the layering with the remaining noodle mixture, then the remaining beef mixture. Finally, sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake the casserole: Place the baking dish uncovered in the preheated oven. Bake for 30 minutes or until the cheese is melted, bubbly, and lightly golden on top. Serve hot for best flavor and texture.
Notes
- To prevent the noodles from overcooking, rinse them in cold water immediately after draining.
- Using lean ground beef helps reduce excess grease in the dish.
- You can substitute the marinara sauce with your favorite pasta sauce or homemade tomato sauce.
- For a sharper cheese flavor, use sharp cheddar instead of mild cheddar.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
