Description
This Sour Cream Noodle Bake is a comforting layered casserole featuring wide egg noodles combined with a savory ground beef and marinara sauce mixture, creamy cottage cheese and sour cream, and finished with melted cheddar and Monterey Jack cheese. Baked until bubbly and golden, it’s a perfect hearty dish to feed a family or a crowd in just under an hour.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Beef 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 in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Cream Mixture
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ 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 (175°C) and spray a 9×13 baking dish with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Boil Noodles: Bring water to a low boil in a 5 to 6 quart saucepan over medium-high heat, then add the egg noodles and cook until al dente. Drain the noodles and rinse with cold water to halt cooking and set aside.
- Cook Ground Beef Mixture: While noodles cook, heat a 10 to 12-inch skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic, stirring frequently until the beef is fully browned and no longer pink. Drain excess fat from the skillet.
- Simmer Sauce: Return the lean cooked beef and onions to medium heat. Stir in the marinara sauce, along with half of the kosher salt and black pepper. Cook just until the sauce mixture begins to simmer, then remove from heat.
- Mix Creamy Layer: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, and the remaining kosher salt and black pepper. Stir well until fully blended.
- Combine Noodles and Cream Mixture: Add the cooked and cooled egg noodles to the cream mixture bowl. Stir thoroughly to coat the noodles evenly with the creamy mixture.
- Layer the Casserole: Spread half of the sour cream noodle mixture evenly over the bottom of the prepared baking dish. Spoon half of the ground beef mixture over the noodles, then sprinkle 2 cups of shredded cheese on top.
- Repeat Layers: Repeat the layering with the remaining sour cream noodle mixture, ground beef mixture, and finally top with the remaining 1 cup of shredded cheese.
- Bake: Bake the casserole uncovered in the preheated oven for 30 minutes or until the cheese is melted, bubbly, and slightly golden on top. Serve hot for best flavor and texture.
Notes
- Use lean ground beef to reduce excess fat and greasiness in the bake.
- Rinsing noodles after cooking prevents further cooking and sticking together.
- You can substitute marinara sauce with your favorite tomato-based pasta sauce if desired.
- Sour cream adds creaminess and tang; avoid using low-fat to maintain flavor and texture.
- Use freshly shredded cheese for better melting compared to pre-shredded varieties.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
