Description
This hearty and comforting Sour Cream Noodle Bake combines tender egg noodles with a savory ground beef and marinara sauce mixture, layered with creamy cottage cheese, sour cream, and a three-cheese blend. Baked until bubbly and golden, it’s a satisfying family-friendly casserole perfect for weeknight dinners.
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 in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Dairy & Mix-ins
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- â…“ cup thinly sliced green onions
- 3 cups shredded cheese (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Noodles: In a 5 to 6 quart saucepan, bring water to a low boil over medium-high heat. Add the wide egg noodles and cook until al dente according to package instructions. Drain the noodles and rinse with cold water to stop the cooking process.
- Cook Ground Beef Mixture: While the noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic; cook, stirring frequently, until the beef is no longer pink.
- Drain Excess Fat: Carefully drain any excess oil from the cooked ground beef mixture to keep the dish from becoming greasy.
- Simmer Meat Sauce: Return the beef and onion mixture to the skillet, reduce heat to medium, then stir in the marinara sauce along with ½ teaspoon kosher salt and ½ teaspoon black pepper. Cook just until the mixture begins to simmer, then remove from heat.
- Mix Dairy and Noodles: In a medium bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and ½ teaspoon black pepper; stir to combine thoroughly. Add the cooled cooked noodles and stir gently until noodles are evenly coated.
- Layer the Casserole: Spread half of the sour cream and noodle mixture evenly over the bottom of the prepared baking dish. Spoon half of the meat sauce mixture over the noodles. Sprinkle 2 cups of shredded cheese over the top.
- Repeat Layers: Repeat by layering the remaining sour cream noodle mixture, then the remaining meat sauce, and finish by topping with the last cup of shredded cheese.
- Bake the Casserole: Place the baking dish uncovered into the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly, and golden around the edges. Serve hot and enjoy.
Notes
- Use wide egg noodles for best texture and layering in the bake.
- Rinsing noodles after cooking stops the cooking process, preventing mushiness during baking.
- Draining excess fat from the beef avoids a greasy casserole.
- You can substitute marinara sauce with your favorite pasta sauce for a different flavor profile.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
- For a vegetarian version, substitute the ground beef with plant-based ground meat alternatives or sautéed mushrooms and bell peppers.
