Description
Sour Cream Noodle Bake is a comforting and hearty casserole featuring layers of tender egg noodles, seasoned ground beef simmered in marinara sauce, creamy cottage cheese and sour cream mixture, and a generous topping of melted cheddar and Monterey Jack cheeses. Perfectly baked until bubbly and golden, this dish is ideal for family dinners and serves six.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Ground Beef Mixture
- 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 recommended)
- 1 teaspoon kosher salt (divided in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Cream Cheese 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 Oven: Preheat the oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Noodles: Bring water to a low boil in a 5 to 6 quart saucepan over medium-high heat. Add the wide egg noodles and cook until al dente. Drain and rinse with cold water to stop the cooking process and prevent further cooking.
- Brown Ground Beef: While noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add ground beef, chopped sweet yellow onion, and minced garlic. Stir frequently until ground beef is fully cooked and no longer pink.
- Drain Excess Oil: Drain any excess oil from the cooked ground beef mixture to reduce greasiness, then return the beef and onions to the skillet and lower heat to medium.
- Add Sauce and Seasonings: Stir in marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon freshly cracked black pepper. Cook just until the mixture begins to simmer, then remove from heat.
- Prepare Cream Mixture: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Stir thoroughly to blend all ingredients evenly.
- Combine Noodles and Cream Mixture: Add the cooled cooked egg noodles to the sour cream mixture. Stir carefully until noodles are well coated.
- Layer First Layer: Spread half of the sour cream and noodle mixture evenly on the bottom of the prepared baking dish.
- Add Ground Beef Layer: Spoon half of the ground beef and marinara sauce mixture evenly over the noodle layer.
- Sprinkle Cheese: Evenly sprinkle 2 cups of the shredded cheddar and Monterey Jack cheese over the ground beef layer.
- Repeat Layers: Repeat layering with the remaining sour cream noodle mixture, then the remaining ground beef mixture.
- Top with Cheese: Sprinkle the final 1 cup of shredded cheese evenly on top to finish the bake.
- Bake: Bake uncovered at 350°F (175°C) for 30 minutes or until the cheese is fully melted, bubbly, and golden on top.
- Serve: Remove from oven and serve hot for a comforting and satisfying meal.
Notes
- Use lean ground beef to reduce excess grease.
- Rinsing noodles with cold water stops cooking and prevents mushiness.
- Feel free to substitute marinara sauce with your favorite tomato-based sauce.
- This dish can be prepared ahead and refrigerated before baking; extend baking time by 5-10 minutes if baked cold.
- For a creamier texture, use full-fat sour cream and cottage cheese.
- Leftovers reheat well in the oven or microwave.
