Description
This creamy and comforting Sour Cream Noodle Bake is a hearty casserole featuring tender egg noodles, savory ground beef, and a rich blend of cottage cheese and sour cream, topped with a generous layer of melted cheddar and Monterey Jack cheeses. Perfect for a family dinner, this baked pasta dish combines simple ingredients for a delicious, satisfying meal that’s easy to prepare and sure to please everyone at the table.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Meat and Vegetables
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
Sauces and Dairy
- 24 ounce jar of Marinara Sauce (RAO’s brand recommended)
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup thinly sliced green onions
Seasonings
- 1 teaspoon kosher salt (divided)
- 1 teaspoon fresh cracked black pepper (divided)
Cheese
- 3 cups shredded cheese (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Noodles: Bring water to a low boil in a 5 to 6 quart saucepan over medium-high heat. Add the wide egg noodles and cook until al dente. Drain the noodles and rinse with cold water to stop the cooking process and set aside.
- Cook Ground Beef Mixture: While the noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, finely chopped sweet yellow onion, and minced garlic. Stir frequently until the beef is fully browned and no longer pink. Drain excess oil from the pan.
- Simmer with Sauce and Seasoning: Return the lean ground beef and onion mixture to medium heat. Stir in the marinara sauce along with half the kosher salt (½ teaspoon) and half the cracked black pepper (½ teaspoon). Cook just until the mixture begins to simmer, then remove from heat.
- Prepare Sour Cream Mixture: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, the remaining ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir thoroughly to blend the ingredients evenly.
- Combine Noodles and Cream Mixture: Stir in the cooked and cooled egg noodles into the sour cream mixture, ensuring noodles are fully coated.
- Assemble Casserole Layers: Spread half of the sour cream and noodle mixture evenly on the bottom of the prepared baking dish. Top with half of the ground beef and marinara sauce mixture, then sprinkle 2 cups of the shredded cheese over the meat layer.
- Repeat Layers: Repeat the layering process starting with the remaining sour cream noodle mixture, followed by the remaining ground beef mixture, and finish with the last 1 cup of shredded cheese on top.
- Bake: Bake the casserole uncovered in the preheated oven for 30 minutes until the cheese is melted, bubbly, and golden. Serve the dish hot for best flavor and texture.
Notes
- Use lean ground beef to reduce excess fat and grease in the casserole.
- Rinsing the noodles after boiling helps prevent overcooking and keeps them from sticking together.
- You can substitute mild cheddar and Monterey Jack cheeses with your preferred melting cheeses if desired.
- For added flavor, consider adding a pinch of Italian seasoning or fresh herbs like basil or parsley to the meat sauce.
- This casserole can be prepared a day ahead and refrigerated; bake uncovered for about 40 minutes if baking from cold.
