Description
This Sour Cream Noodle Bake is a hearty and comforting casserole featuring layers of al dente egg noodles, savory ground beef marinara, creamy sour cream and cottage cheese mixture, and a melty blend of cheddar and Monterey Jack cheeses. Baked until bubbly and golden, it makes a satisfying family-friendly meal perfect for weeknights or make-ahead dinners.
Ingredients
Scale
Noodles:
- 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 in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Sour Cream Layer:
- 1¼ cups 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup thinly sliced green onions
- 3 cups shredded cheese (1½ cups mild cheddar, 1½ cups Monterey Jack)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F. 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 8 ounces of wide egg noodles and cook until al dente. Drain and rinse with cold water to stop cooking and prevent sticking.
- Cook ground beef mixture: While noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add 1 pound lean ground beef, ½ cup finely chopped sweet yellow onion, and ½ tablespoon minced garlic. Stir frequently until beef is no longer pink. Drain excess oil.
- Simmer sauce: Return drained ground beef and onions to skillet, reduce to medium heat. Stir in 24 ounces marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Cook just until simmering, then remove from heat.
- Prepare sour cream mixture: In a medium bowl, combine 1¼ cups small curd cottage cheese, ½ cup sour cream, ⅓ cup thinly sliced green onions, remaining ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir until completely combined.
- Combine noodles with sour cream mix: Add the cooked and cooled egg noodles to the sour cream mixture. Stir gently until noodles are evenly coated.
- Layer casserole: Spread half of the sour cream noodle mixture evenly on the bottom of the prepared baking dish. Spoon half of the ground beef sauce over this layer. Sprinkle 2 cups of shredded cheese (cheddar and Monterey Jack blend) on top.
- Repeat layers: Add the remaining sour cream noodles over the cheese layer, then layer the remaining ground beef mixture. Top the casserole with the remaining 1 cup shredded cheese.
- Bake: Bake uncovered in the preheated oven for 30 minutes until cheese is melted and bubbly and the ground beef mixture is simmering.
- Serve: Let the casserole sit for a few minutes before slicing for neat portions. Serve hot and enjoy.
Notes
- Storage: This bake can be assembled a day in advance and refrigerated; bake longer if starting cold. Leftovers keep well up to three days refrigerated in a sealed container.
- Reheating: Warm single servings in the microwave or heat the entire casserole in the oven until hot.
- Freezing: Wrap cooled casserole tightly and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
- Tips: Use full-fat sour cream for creamier texture. Cook noodles just until tender to maintain structure. Simmer beef sauce briefly to meld flavors. Rinse noodles after draining to prevent sticking. Let casserole rest before slicing. If sauce thickens too much, add a splash of water to loosen. Shred cheese fresh for better melt and coverage.
Nutrition
- Serving Size: 1/6 of casserole (approximately 1.5 cups)
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
