Description
Sour Cream Noodle Bake is a comforting layered casserole featuring tender egg noodles mixed with a creamy sour cream and cottage cheese blend, savory ground beef simmered in marinara sauce, and topped with a generous layer of melted cheddar and Monterey Jack cheese. This hearty baked dish is perfect for family dinners, offering a delightful combination of creamy, cheesy, and meaty flavors all baked to bubbly perfection.
Ingredients
Scale
Noodles and Sauce
- 8 ounces wide egg noodles
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
- 24 ounce jar Marinara Sauce (such as RAO’s brand)
- 1 teaspoon kosher salt (divided into ½ teaspoon portions)
- 1 teaspoon fresh cracked black pepper (divided into ½ teaspoon portions)
Dairy and Toppings
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- â…“ cup thinly sliced green onions
- 3 cups shredded cheese (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook the Egg 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, according to package instructions (usually about 7-8 minutes). Drain the noodles and rinse with cold water to stop the cooking process and set aside.
- Cook the Ground Beef Mixture: While noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add ground beef, chopped onion, and minced garlic. Stir frequently and cook until the beef is no longer pink and onions are softened, about 5-7 minutes.
- Drain Excess Fat: Pour off any excess grease from the skillet to avoid a greasy bake.
- Simmer with Marinara: Return the beef and onions to medium heat. Stir in the marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Cook gently just until the mixture begins to simmer, then remove from heat.
- Prepare the Creamy Noodle Mix: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon cracked black pepper. Stir well to combine.
- Mix Noodles with Creamy Mixture: Add the cooked and cooled noodles to the sour cream mixture. Stir until the noodles are evenly coated with the creamy blend.
- Assemble the Casserole – First Layer: Spread half of the sour cream and noodle mixture evenly over the bottom of the prepared baking dish.
- Add Beef Layer: Spoon half of the ground beef and marinara mixture over the noodle layer, spreading it evenly.
- Cheese Topping: Sprinkle 2 cups of the shredded cheese (a mix of cheddar and Monterey Jack) evenly on top of the beef layer.
- Repeat Layers: Repeat the layering process with the remaining sour cream noodle mixture, followed by the remaining ground beef mixture, and finally top with the last 1 cup of shredded cheese.
- Bake the Casserole: Place the dish uncovered in the preheated oven and bake for 30 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Serve: Remove from oven and serve the bake hot for a satisfying meal.
Notes
- For a lower fat option, substitute lean ground turkey or chicken for the beef.
- You can swap the sour cream with Greek yogurt for a tangier, healthier twist.
- If you prefer a spicier kick, add crushed red pepper flakes to the beef mixture while simmering.
- Make sure not to overcook the noodles as they will continue softening during baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Feel free to add vegetables like mushrooms or bell peppers to the beef mixture for added nutrition.
