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Sour Cream Noodle Bake
5 from 15 votes

Sour Cream Noodle Bake

Sour Cream Noodle Bake layers tender egg noodles with a creamy blend of sour cream and cottage cheese, sharp cheddar, and a savory ground beef tomato sauce. The noodles get coated in the tangy dairy mixture and interspersed with seasoned meat, then baked till the cheese melts and melds the layers. This comforting casserole balances soft noodles with rich cheesy and meaty flavors, making it a satisfying, hearty dish suitable for a family meal or potluck.

Prep Time
15 mins
Cook Time
20 mins
Servings: 6
Course: Main Course, Others
Cuisine: American

Ingredients

  • 1 pound ground beef lean
  • 1 can (15 ounces) tomato sauce
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces egg noodles dried
  • 1/2 cup sour cream
  • 1 ¼ cups cottage cheese small curd
  • 1/2 cup green onions thinly sliced
  • 1 ½ cups cheddar cheese shredded sharp

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, over medium-high heat, brown and crumble the ground beef. Drain grease, then add the tomato sauce, salt and pepper to skillet. Stir mixture and reduce heat to low. Let simmer for about 5-10 minutes.
  3. Meanwhile, boil egg noodles in a large pot of water until al dente. Drain water. Set noodles aside.
  4. In a medium bowl, combine sour cream and cottage cheese, stir together and then stir in the egg noodles. Sprinkle with a little black pepper and gently stir mixture to coat the noodles. Stir in green onions.
  5. Grease a 9×13 baking pan with non-stick spray. Layer half the noodles in the bottom of the pan, spread out evenly. Spread half of the meat mixture over the noodles, sprinkle with half the cheese. Repeat layers again, with remaining noodles, the rest of the meat mixture and then ending with the cheese.
  6. Bake for 20 minutes or until cheese is melted. Serve and enjoy! ♥

Notes

  • Freeze the prepared bake before the final baking step by sealing tightly; keep frozen up to 2 months.
  • To reheat from frozen, thaw in the fridge for up to 2 days before baking covered at 350° F until warmed through.