Description
This comforting Sour Cream Noodle Bake combines al dente egg noodles with a savory ground beef and marinara sauce mixture, layered with a creamy blend of cottage cheese, sour cream, and green onions, then topped with a generous amount of shredded cheddar and Monterey Jack cheese. Baked until golden and bubbling, this hearty casserole is perfect for a family-friendly dinner that’s both satisfying and flavorful.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Meat Sauce
- 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 Mixture
- 1¼ cups 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 Baking Dish: Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Egg Noodles: Bring a large 5 to 6 quart saucepan of water to a low boil over medium-high heat. Add the egg noodles and cook them until al dente, then drain and rinse with cold water to stop the cooking process.
- Cook Ground Beef Mixture: While noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, finely chopped yellow onion, and minced garlic. Stir frequently until the beef is fully browned and no longer pink.
- Drain Excess Fat: Drain off any excess oil from the cooked ground beef mixture to reduce greasiness.
- Add Sauce and Seasonings: Return the beef mixture to the skillet and reduce the heat to medium. Stir in the marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Cook just until the mixture begins to simmer, then remove from heat.
- Prepare Creamy Noodle Mixture: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and ½ teaspoon black pepper. Mix thoroughly until fully blended.
- Combine Noodles and Creamy Mixture: Stir the cooked and cooled egg noodles into the creamy cheese mixture until evenly coated.
- Assemble Casserole – First Layer: Spread half of the sour cream noodle mixture into the bottom of the prepared baking dish in an even layer.
- Layer Ground Beef Mixture: Spoon half of the meat sauce mixture evenly over the noodles.
- Add Cheese: Sprinkle 2 cups of the shredded cheddar and Monterey Jack cheese blend evenly on top of the meat layer.
- Repeat Layers: Repeat the layering process with the remaining creamy noodles, meat sauce, and top with the remaining 1 cup of shredded cheese.
- Bake: Place the dish uncovered in the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Serve hot.
Notes
- You can substitute lean ground turkey or chicken for ground beef for a lighter version.
- For a spicier kick, add crushed red pepper flakes to the meat sauce mixture.
- Make sure to rinse the noodles after cooking to prevent them from becoming mushy during baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Using pre-shredded cheese saves time but freshly shredded cheese melts better.
- You can prepare this casserole a day ahead and refrigerate before baking; add 5-10 minutes more baking time if baking straight from the fridge.
