Description
This comforting Sour Cream Noodle Bake combines wide egg noodles with a savory ground beef and marinara sauce mixture, layered with creamy cottage cheese, sour cream, and shredded cheddar and Monterey Jack cheeses. Baked to perfection with a golden, bubbly cheese topping, this hearty casserole is perfect for a family dinner or meal prep.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Beef Mixture
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
- 24 ounce jar of Marinara Sauce (e.g., RAO’s brand)
- 1 teaspoon kosher salt (divided in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Dairy & Cheese
- 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 Oven: Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prepare for assembling the casserole.
- Cook 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 (firm to the bite). Drain and rinse the noodles under cold water to stop further cooking and prevent sticking.
- Cook Beef Mixture: While noodles cook, heat a 10 to 12-inch skillet over medium-high heat. Add ground beef, chopped sweet yellow onion, and minced garlic, stirring frequently until the beef is fully browned and no longer pink.
- Drain Excess Fat: Drain any excess oil from the cooked ground beef to reduce greasiness.
- Simmer Sauce: Return the beef mixture to the skillet, reduce heat to medium. Stir in marinara sauce along with half the kosher salt and black pepper (½ teaspoon each). Cook just until the mixture simmers, then remove from heat.
- Prepare Cheese Mixture: In a medium bowl, combine cottage cheese, sour cream, sliced green onions, and the remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Stir until well combined.
- Combine Noodles and Cheese: Add the cooked and cooled egg noodles to the cheese mixture. Stir gently until the noodles are evenly coated with the cheese mixture.
- Layer Casserole – First Layer: Spread half of the sour cream and noodle mixture evenly over the bottom of the prepared baking dish.
- Layer Casserole – Second Layer: Spoon half of the ground beef mixture evenly over the sour cream noodle layer.
- Add Cheese Layer: Sprinkle 2 cups of the shredded cheese evenly over the ground beef layer.
- Repeat Layers: Repeat with the remaining sour cream noodle mixture, then the remaining ground beef mixture, and finally top with the remaining 1 cup of shredded cheese.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
- Serve: Remove from the oven and serve hot for a comforting and satisfying meal.
Notes
- Use wide egg noodles for best texture; regular noodles may alter the bake consistency.
- Draining excess fat from the cooked ground beef improves flavor and reduces greasiness.
- Rinsing noodles with cold water stops cooking and prevents mushiness.
- Feel free to substitute or add vegetables like mushrooms or bell peppers to the beef mixture for extra nutrition.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
