Sour Cream Noodle Bake (Print)
Savory ground beef and noodles layered with creamy sour cream and melted cheese for the ultimate comfort food casserole.
# Ingredients:
→ Meat and Aromatics
01 -
450g ground beef
02 -
1 small sweet onion, finely diced
03 -
2 cloves garlic, minced
→ Sauce Base
04 -
425g tomato sauce
05 -
½ teaspoon salt
06 -
½ teaspoon black pepper
→ Pasta and Dairy
07 -
340g egg noodles
08 -
340g small curd cottage cheese
09 -
175g sour cream
10 -
½ teaspoon salt
11 -
½ teaspoon black pepper
12 -
½ teaspoon garlic powder
13 -
½ teaspoon onion powder
14 -
225g shredded Colby Jack cheese
# Directions:
01 -
Preheat the oven to 180°C (350°F). Spray a 23x33 cm (9x13 inch) baking dish with cooking spray and set aside.
02 -
In a large skillet over medium-high heat, add the ground beef and onion. Break the beef into crumbles and cook until no pink remains and the onion has softened, 8-10 minutes.
03 -
Add the garlic and stir until fragrant, about 30 seconds. Stir in the tomato sauce, salt, and pepper. Bring to a simmer, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally.
04 -
While the sauce simmers, cook the egg noodles according to package directions until al dente. Drain thoroughly.
05 -
In a large bowl, combine the cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder until well incorporated.
06 -
Add the drained noodles to the cream mixture and toss until the noodles are evenly coated.
07 -
Spread half of the coated noodles into the bottom of the prepared baking dish. Top with half of the meat sauce, then sprinkle with half of the shredded cheese.
08 -
Layer the remaining noodles, then the remaining sauce, and finish with the remaining cheese.
09 -
Bake in the preheated oven for 20 minutes until heated through and the cheese is completely melted and slightly golden. Serve immediately.
# Notes:
01 -
This casserole can be assembled ahead of time and refrigerated before baking. Add an extra 10 minutes to the baking time if cooking from cold.