Description
This Sour Cream Noodle Bake is a comforting and hearty casserole featuring layers of tender egg noodles mixed with a creamy sour cream and cottage cheese blend, savory ground beef simmered in marinara sauce, and melted cheddar and Monterey Jack cheese. Perfect for a family dinner, this baked dish combines rich flavors and satisfying textures in a simple, easy-to-follow recipe.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Ground Beef Mixture
- 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
Cheese Topping
- 3 cups shredded cheese (1 ½ cups shredded mild cheddar cheese, 1 ½ cups shredded Monterey Jack cheese)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- 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 according to the package instructions. Once cooked, drain and rinse the noodles under cold water to stop further cooking and prevent sticking.
- Cook the Ground Beef Mixture: While the noodles are cooking, heat a 10 to 12-inch skillet over medium-high heat. Add the ground beef, chopped sweet yellow onion, and minced garlic. Stir frequently and cook until the beef is no longer pink. Drain any excess oil from the skillet.
- Simmer with Sauce and Seasonings: Return the beef and onion mixture to the skillet and reduce heat to medium. Stir in the marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper. Cook until the mixture begins to simmer, then remove it from the heat.
- Combine Creamy Mixture: In a medium mixing bowl, combine cottage cheese, sour cream, sliced green onions, the remaining ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir until well mixed.
- Mix Noodles with Creamy Mixture: Add the cooled cooked noodles to the creamy mixture. Stir well until the noodles are evenly coated with the sour cream and cottage cheese blend.
- Assemble the Layers: Spread half of the sour cream and noodle mixture evenly over the bottom of the prepared baking dish. Top with half of the ground beef mixture, then sprinkle 2 cups of the shredded cheese evenly over the beef layer.
- Repeat the Layers: Spread the remaining sour cream noodle mixture over the cheese layer, followed by the remaining ground beef mixture. Finish by sprinkling the remaining 1 cup of shredded cheese on top.
- Bake: Place the dish uncovered in the preheated oven and bake for 30 minutes or until the cheese is melted, bubbly, and slightly golden. The ground beef mixture should be hot and bubbling.
- Serve: Remove from the oven and serve hot for a delicious, creamy, cheesy noodle bake.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes to the ground beef mixture while cooking.
- Using freshly shredded cheese rather than pre-shredded cheese gives a better melt and creamier texture.
- You can substitute cottage cheese with ricotta cheese if preferred for a smoother texture.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Be sure to rinse the noodles after cooking to prevent them from sticking and overcooking during baking.
