Description
Sour Cream Noodle Bake is a comforting, layered casserole featuring tender egg noodles combined with a creamy sour cream and cottage cheese mixture, savory ground beef simmered in marinara sauce, and topped with melted cheddar and Monterey Jack cheese. This hearty dish is perfect for a family dinner, offering a flavorful blend of textures and cheesy goodness baked to perfection.
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 of 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
- â…“ cup thinly sliced green onions
Toppings
- 3 cups shredded cheese (1½ cup shredded mild cheddar cheese, 1½ cup shredded Monterey Jack cheese)
Instructions
- Preheat and Prepare: Preheat the 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 them al dente according to package instructions. Drain and rinse with cold water to stop the cooking process and set aside.
- Cook Ground Beef Mixture: While noodles are cooking, heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Stir frequently until the beef is no longer pink and the onions are softened.
- Drain Excess Fat: Drain any excess oil from the cooked ground beef mixture to keep the bake from being greasy.
- Simmer Sauce: Return the beef mixture to the skillet and lower the heat to medium. Stir in the marinara sauce along with ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper. Heat until the mixture is just simmering, then remove from heat.
- Prepare Creamy Mix: In a medium mixing bowl, combine cottage cheese, sour cream, sliced green onions, and the remaining ½ teaspoon kosher salt and ½ teaspoon cracked black pepper. Mix until well combined.
- Combine Noodles and Creamy Mix: Add the cooled, cooked egg noodles to the creamy mixture and stir until all noodles are evenly coated.
- Layer the Bake: Spread half of the sour cream and noodle mixture evenly in the bottom of the prepared baking dish.
- Add Meat Layer: Spoon half of the ground beef and marinara sauce mixture evenly over the noodles.
- Add Cheese: Sprinkle 2 cups of the shredded cheese evenly over the meat layer.
- Repeat Layers: Repeat the layers with the remaining sour cream noodle mixture, then the remaining ground beef mixture.
- Top with Cheese: Finish by sprinkling the remaining 1 cup of shredded cheese over the top.
- Bake: Bake uncovered in the preheated oven for 30 minutes or until the cheese is completely melted and bubbly and the ground beef mixture is bubbling.
- Serve: Let the casserole cool slightly before serving to allow it to set, then serve warm for a delicious, hearty meal.
Notes
- Using lean ground beef helps reduce excess fat and grease.
- You can substitute the marinara sauce with your favorite tomato-based pasta sauce if preferred.
- For a spicier version, add red pepper flakes to the meat sauce.
- This dish can be prepared ahead and refrigerated before baking; just add extra baking time if baking straight from the fridge.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- To freeze, assemble but do not bake; cover tightly and freeze for up to 2 months. Thaw overnight before baking.
