Description
A comforting and hearty Sour Cream Noodle Bake combining tender egg noodles, flavorful ground beef in marinara sauce, and creamy sour cream-cottage cheese mixture, all topped with melted cheese and baked to golden perfection. This casserole makes a perfect family dinner that’s easy to prepare and satisfying.
Ingredients
Scale
Main Ingredients
- 8 ounces wide egg noodles
- 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 preferred)
- 1 teaspoon kosher salt (divided in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup thinly sliced green onions
- 3 cups shredded cheese (1½ cups mild cheddar cheese, 1½ cups Monterey Jack cheese)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray to ensure easy cleanup and prevent sticking.
- Cook Egg Noodles: Bring a large saucepan with 5 to 6 quarts of water to a low boil over medium-high heat. Add the wide egg noodles and cook them al dente, which means they should be tender but still firm to the bite. Drain the noodles and rinse with cold water to stop further cooking.
- Cook Ground Beef Mixture: While noodles cook, 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 loses its pink color and is fully cooked. Drain off any excess fat from the skillet.
- Simmer with Sauce: Return the cooked beef mixture to the skillet and lower the heat to medium. Stir in the marinara sauce, ½ teaspoon of kosher salt, and ½ teaspoon of fresh black pepper. Cook and stir until the mixture just begins to simmer, then remove from heat.
- Prepare Sour Cream Mixture: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon fresh black pepper. Mix thoroughly to combine.
- Combine Noodles and Sour Cream Mix: Add the cooked and cooled egg noodles to the sour cream mixture and stir until the noodles are evenly coated.
- Assemble Casserole Layers: Spread half of the sour cream and noodle mixture evenly over the bottom of the prepared baking dish. Spoon half of the ground beef sauce mixture over the noodles. Sprinkle 2 cups of the shredded cheese evenly over the beef layer.
- Repeat Layers and Top: Repeat the layering by spreading the remaining sour cream and noodle mixture, then the remaining ground beef mixture, and finish by topping with the last 1 cup of shredded cheese.
- Bake: Bake the casserole uncovered for 30 minutes, or until the cheese is melted and bubbly and the ground beef mixture is heated through. Serve hot for best flavor and texture.
Notes
- Make sure not to overcook the noodles as they will continue to cook slightly in the oven.
- Drain excess grease from the cooked ground beef to reduce fat content and prevent a greasy casserole.
- Feel free to substitute marinated mushrooms or bell peppers for added veggies.
- This dish can be prepared ahead and refrigerated before baking; increase baking time slightly if baking from cold.
- Leftovers keep well for up to 3 days refrigerated and can be reheated in the oven or microwave.
