Description
This comforting Sour Cream Noodle Bake combines tender egg noodles, savory ground beef simmered in marinara sauce, and a creamy mixture of cottage cheese and sour cream, layered with a blend of cheddar and Monterey Jack cheeses. Baked until bubbly and golden, it’s a hearty and delicious casserole perfect for family dinners.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Meat Mixture
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
- 24 ounce jar Marinara Sauce (RAO’s brand recommended)
- 1 teaspoon kosher salt (divided)
- 1 teaspoon fresh cracked black pepper (divided)
Creamy Sauce Mixture
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- â…“ cup thinly sliced green onions
Cheese Topping
- 3 cups shredded cheese (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray to ensure the casserole doesn’t stick.
- 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 until al dente. Drain and rinse with cold water to stop further cooking and prevent sticking.
- Cook ground beef mixture: Heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, chopped sweet yellow onion, and minced garlic. Stir frequently until the beef is no longer pink and onions are softened.
- Drain excess fat: Carefully drain any excess oil from the cooked ground beef mixture to reduce greasiness.
- Simmer sauce with beef: Return the beef mixture to the skillet, reduce heat to medium, stir in the marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Cook just until the mixture starts to simmer, then remove from heat.
- Prepare creamy layer: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Mix thoroughly.
- Combine noodles and creamy mixture: Add the cooled egg noodles to the creamy mixture bowl and stir to evenly coat the noodles with the sour cream and cottage cheese blend.
- Assemble casserole – first layer: Spread half of the sour cream and noodle mixture evenly on the bottom of the prepared baking dish.
- Add ground beef layer: Spoon half of the ground beef and marinara sauce mixture over the noodle layer.
- Sprinkle cheese: Evenly distribute 2 cups of the shredded cheese blend over the beef layer.
- Repeat layers: Layer 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 on top.
- Bake: Bake the casserole uncovered for 30 minutes or until the cheese is melted, bubbly, and golden. Serve hot for best flavor and texture.
Notes
- Use wide egg noodles for best texture and layering.
- Rinsing noodles after cooking prevents them from sticking together.
- Drain excess fat from the ground beef to avoid a greasy casserole.
- Adjust salt and pepper to taste based on dietary preference.
- Leftovers can be refrigerated for up to 3 days and reheated.
