Description
This comforting Sour Cream Noodle Bake is a hearty, layered casserole combining tender egg noodles, savory ground beef in marinara sauce, and a rich sour cream and cottage cheese mixture topped with melted cheddar and Monterey Jack cheese. Perfect for gathering family around the table, this easy baked dish delivers creamy, cheesy, and flavorful satisfaction with each bite.
Ingredients
Scale
Noodles
- 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 (e.g. RAO’s brand)
- 1 teaspoon kosher salt, divided in half
- 1 teaspoon fresh cracked black pepper, divided in half
Sour Cream Layer
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup thinly sliced green onions
- 3 cups shredded cheese (1½ cup shredded mild cheddar cheese, 1½ cup shredded Monterey Jack cheese)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (177°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 wide egg noodles and cook until al dente. Drain and rinse the noodles with cold water to stop the cooking process and prevent sticking.
- Cook Ground Beef Mixture: While noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, chopped sweet yellow onion, and minced garlic. Cook, stirring often, until beef is no longer pink. Drain excess oil.
- Simmer Meat Sauce: Return the beef and onion mixture to the skillet and reduce heat to medium. Stir in the marinara sauce along with ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper. Cook just until the mixture begins to simmer, then remove from heat.
- Prepare Sour Cream Mixture: In a medium-sized mixing bowl, combine the small curd cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon fresh cracked black pepper. Stir until fully combined.
- Combine Noodles and Sour Cream Layer: Add the cooled, cooked egg noodles to the sour cream mixture. Stir gently until noodles are evenly coated.
- Assemble Layers: Spread half of the sour cream and noodle mixture evenly in the bottom of the prepared baking dish. Spoon half of the meat sauce mixture evenly over the noodles. Sprinkle 2 cups of shredded cheese evenly over the meat layer.
- Repeat Layers and Top: Repeat with the remaining sour cream noodle mixture and meat sauce. Finish by sprinkling the remaining 1 cup of shredded cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 30 minutes or until the cheese is melted and bubbly and the meat sauce is bubbling around the edges.
- Serve: Let the casserole cool slightly before slicing to help the layers set. Serve hot and enjoy your comforting Sour Cream Noodle Bake.
Notes
- Storage: This casserole can be assembled a day ahead and stored in the fridge. If baking from cold, increase baking time slightly.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat single servings in the microwave or the entire casserole in the oven until warmed through.
- Freezing: Once cooled, wrap tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
- Tips: Use full-fat sour cream for a creamier texture. Cook noodles just until tender, not mushy. Simmer the beef mixture briefly to blend flavors well. Rinse noodles after cooking to prevent sticking. Allow the baked casserole to rest a few minutes before slicing. If the sauce thickens too much, stir in a splash of water. Shred your own cheese for better melting and coverage.
Nutrition
- Serving Size: 1/6 of casserole (approx. 1.5 cups)
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
