Description
This Sour Cream Noodle Bake is a comforting layered casserole featuring tender wide egg noodles coated in a creamy mixture of cottage cheese and sour cream, combined with a savory ground beef and marinara sauce mixture, and topped with melted cheddar and Monterey Jack cheeses. Baked to bubbly perfection, it’s a hearty and satisfying dish perfect for family dinners.
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 (e.g. RAO’s brand)
- 1 teaspoon kosher salt (divided in half)
- 1 teaspoon fresh cracked black pepper (divided in half)
Creamy Mixture
- 1¼ cup 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 oven and prepare baking 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 pot (5 to 6 quarts) of water to a low boil over medium-high heat. Add the egg noodles and cook until al dente according to package instructions. Drain and rinse with cold water to stop cooking and set aside.
- Cook the ground beef mixture: While the noodles cook, heat a 10 to 12-inch skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Stir frequently until the ground beef is no longer pink and the onion is softened.
- Drain excess fat: Carefully drain any excess oil from the cooked ground beef mixture to reduce greasiness.
- Add marinara and season: Return the beef mixture to the skillet, reduce heat to medium. Stir in the marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Heat just until the mixture begins to simmer, then remove from heat.
- Prepare creamy noodle mixture: In a medium bowl, combine the cottage cheese, sour cream, sliced green onions, the remaining ½ teaspoon kosher salt, and ½ teaspoon cracked black pepper. Stir well to blend.
- Mix noodles with creamy mixture: Add the cooled cooked noodles to the creamy cheese mixture. Stir until the noodles are evenly coated with the mixture.
- Layer the casserole: Spread half of the sour cream and noodle mixture evenly on the bottom of the prepared baking dish. Top with half of the ground beef and marinara sauce mixture. Sprinkle 2 cups of shredded cheese over the beef layer.
- Repeat layering: Add the remaining sour cream noodle mixture over the cheese layer, followed by the remaining ground beef mixture. Finish by sprinkling the remaining 1 cup of shredded cheese evenly on top.
- Bake to finish: Place the baking dish in the preheated oven and bake uncovered for 30 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges. Serve hot.
Notes
- Use wide egg noodles for the best texture and layering.
- Draining the beef fat helps reduce greasiness and creates a cleaner flavor.
- Allow noodles to cool before mixing with the creamy cheese to prevent curdling and uneven texture.
- The combination of cheddar and Monterey Jack cheeses provides a nice balance of sharpness and creaminess.
- This dish can be prepared ahead and refrigerated before baking; increase bake time slightly if baking from cold.
