Description
Sour Cream Noodle Bake is a comforting and hearty casserole featuring tender egg noodles layered with a savory ground beef and marinara sauce mixture, creamy sour cream and cottage cheese blend, and melted cheddar-Monterey Jack cheese on top. Perfect for a satisfying family dinner, this dish combines rich flavors and a delightful creamy texture baked to bubbly perfection.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Meat and Sauce 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)
- 1 teaspoon fresh cracked black pepper (divided)
Cheese and Cream Mixture
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- â…“ cup thinly sliced green onions
Topping
- 3 cups shredded cheese (1½ cup shredded mild cheddar cheese, 1½ cup shredded Monterey Jack cheese)
Instructions
- Preheat Oven and Prepare Dish: 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 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, according to package instructions. Drain and rinse the noodles under cold water to stop further cooking and set aside.
- Cook Ground Beef Mixture: While noodles cook, heat a 10 to 12-inch skillet over medium-high heat. Add the ground beef, chopped sweet yellow onion, and minced garlic. Stir frequently until the beef is fully cooked and no longer pink, about 5-7 minutes.
- Drain Excess Oil: Drain any excess oil from the cooked ground beef mixture to keep the casserole from being greasy.
- Add Sauce and Seasonings: Return the drained ground beef and onion back to the skillet, reduce heat to medium. Stir in marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon fresh cracked black pepper. Cook until the sauce mixture just begins to simmer, then remove from heat.
- Prepare Cream Cheese Mixture: In a medium mixing bowl, combine the cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon black pepper. Mix thoroughly to combine all ingredients.
- Combine Noodles with Cream Mixture: Add the cooked and cooled egg noodles to the sour cream and cottage cheese mixture. Stir gently until all noodles are evenly coated with the creamy blend.
- Assemble the Bake – First Layer: Spread half of the sour cream and noodle mixture evenly over the bottom of the prepared baking dish.
- Assemble the Bake – Second Layer: Spoon half of the ground beef and marinara sauce mixture evenly over the sour cream noodle layer.
- Add Cheese Layer: Sprinkle 2 cups of the shredded cheddar and Monterey Jack cheese combination evenly over the beef layer.
- Assemble the Bake – Repeat Layers: Repeat the layering by spreading the remaining sour cream noodle mixture over the cheese, followed by the remaining ground beef mixture on top.
- Final Cheese Topping: Finish by sprinkling the remaining 1 cup of shredded cheese evenly across the top.
- Bake: Place the dish uncovered into the preheated oven and bake for 30 minutes, until the cheese is melted, bubbly, and lightly golden, and the beef mixture is bubbling around the edges.
- Serve: Remove from oven and serve hot for a creamy, cheesy, and savory noodle bake experience.
Notes
- You can substitute the marinara sauce with your preferred tomato-based pasta sauce for different flavor variations.
- For a lighter version, use low-fat cheeses and sour cream.
- Feel free to add vegetables like bell peppers or mushrooms to the beef mixture for more nutrition and texture.
- Ensure noodles are cooled before mixing with the cream cheese blend to avoid curdling.
- This bake can be prepared a day in advance, assembled, and refrigerated before baking; add 5-10 extra minutes to baking time if baking straight from the fridge.
