Description
A comforting and hearty Beef and Sour Cream Noodle Bake combining savory ground beef, Italian sausage, and a creamy sour cream and cottage cheese mixture layered with wide egg noodles and melted cheddar and Monterey Jack cheeses, baked to golden perfection. Perfect for a family dinner served with a side salad and garlic bread.
Ingredients
Scale
Meat
- ½ pound lean ground beef (or ground turkey or chicken)
- ½ pound mild Italian pork sausage
Vegetables & Aromatics
- 1 medium sweet onion, diced (such as Vidalia)
- 1 clove garlic, minced
- ½ cup green onion, chopped (green and light green parts only)
Sauces & Dairy
- 2 cups tomato sauce (homemade or jarred marinara)
- ½ cup sour cream
- 1 ¼ cups small curd cottage cheese (optional, whipped for smoother texture)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Pasta
- 1 (12-ounce) bag wide egg noodles (or penne or elbow macaroni)
Seasonings
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper (plus more for dusting)
Optional
- Red pepper flakes
- Parmesan cheese for serving
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Butter or spray a 9×13 inch casserole dish with cooking spray. Shred the cheddar and Monterey Jack cheeses and toss them together in a bowl for easy layering later.
- Brown Meats: In a large skillet over medium-high heat, brown the ground beef and Italian sausage until fully cooked. Remove the meat from the skillet and drain on paper towels to remove excess fat.
- Sauté Vegetables: Add the diced sweet onion to the same skillet and cook until softened and translucent, about 6-8 minutes. Add minced garlic and cook for an additional 1 minute. Remove the skillet from heat once fragrant.
- Make Meat Sauce: Return the browned ground beef and sausage to the skillet with the sautéed onions. Stir in the tomato sauce and gently simmer over low heat to combine the flavors. Optionally add red pepper flakes to introduce some heat. If the sauce seems too thick, thin it slightly with a splash of reserved pasta cooking water.
- Cook Noodles: In a large pot of boiling salted water, cook the wide egg noodles according to package directions, but reduce the cooking time by 1 minute to maintain a firmer texture. Drain the pasta well and set aside.
- Prepare Cottage Cheese (Optional): For a smoother texture in the creamy mixture, whip the small curd cottage cheese in a food processor for 1-2 minutes until smooth. You can skip this step if you prefer it as is.
- Make Sour Cream Mixture: In a medium bowl, whisk together the cottage cheese (whipped or regular), sour cream, chopped green onions, Italian seasoning, garlic powder, onion powder, and black pepper until well combined. Pour this mixture over the cooked noodles and gently stir to fully coat the noodles.
- Assemble Casserole: Layer half of the coated noodles in the prepared casserole dish. Top with half of the meat sauce, then sprinkle half of the shredded cheese mixture. Repeat with the remaining noodles, meat sauce, and shredded cheese layers. Optionally dust with extra black pepper.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
- Serve: Serve the beef and sour cream noodle bake immediately, pairing with a fresh side salad and warm garlic bread. Offer Parmesan cheese at the table for additional flavor.
Notes
- You can substitute the ground beef and sausage with ground turkey or chicken for a leaner option.
- For smoother cottage cheese texture, whipping it is recommended but optional.
- If you prefer a spicier bake, add red pepper flakes to the meat sauce to your desired heat level.
- Use wide egg noodles for the best texture, but penne or elbow macaroni can be used as alternatives.
- Make sure not to overcook the noodles; undercooking by one minute helps them hold shape during baking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
