A sour cream noodle bake is a comforting layered casserole that comes together quickly for a weeknight dinner. It combines a simple ground beef and tomato sauce with egg noodles tossed in a rich mixture of sour cream and cottage cheese. The entire dish is topped with sharp cheddar and baked until melted.
This meal takes about 35 minutes from start to finish. The components are prepared in parallel to save time. You boil the pasta and brown the beef at the same time, then layer everything in a baking dish. It yields a large portion that works well for a hungry household or for packing up leftovers.
Why You’ll Love Sour Cream Noodle Bake
- Tossing the cooked noodles with the sour cream and cottage cheese mixture prevents the pasta from drying out in the oven.
- Layering the ingredients rather than mixing them all together creates distinct pockets of creamy cheese and savory tomato sauce.
- Simmering the browned beef with the tomato sauce for a few minutes thickens the liquid so the casserole holds its shape when scooped.
Sour Cream Noodle Bake Ingredients
- Ground beef: Lean ground beef works well here to prevent the casserole from becoming greasy. If you use a fattier blend, make sure to drain the skillet thoroughly before adding the tomato sauce.
- Egg noodles: Wide or extra-wide egg noodles hold up well to the heavy meat sauce and creamy cheese mixture.
- Sour cream: Full-fat sour cream provides a richer texture, but a low-fat version will also work.
- Cottage cheese: Small curd cottage cheese blends smoothly with the sour cream and pasta.
- Tomato sauce: Use plain canned tomato sauce. You can add a pinch of garlic powder or dried oregano if you want a more seasoned base.
- Sharp cheddar cheese: Grating cheddar from a block allows it to melt more smoothly than pre-shredded bagged cheese.
Exact quantities are in the recipe card below.
How to Make Sour Cream Noodle Bake
Step 1: Cook the noodles and beef
Start by boiling a large pot of salted water for the egg noodles. Cook them just until al dente, as they will soften more in the oven. At the same time, brown the ground beef in a skillet over medium-high heat until it reaches 160°F (71°C). Drain the excess fat and stir in the tomato sauce to simmer.
Step 2: Mix the creamy noodle filling
In a separate bowl, combine the sour cream, cottage cheese, and sliced green onions. Add a pinch of salt and pepper to season the mixture. Fold the drained egg noodles into the bowl until every piece is coated in the creamy cheese.
Step 3: Layer and bake
Spread half of the creamy noodles into the bottom of a 9×13-inch baking dish. Cover this with half of the meat sauce and half of the cheddar cheese. Repeat these three layers one more time. Bake at 350°F (175°C) for about 20 minutes until the cheese is melted and bubbling.
Storage Tips for Sour Cream Noodle Bake
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. You can freeze the baked or unbaked casserole for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until the center reaches 165°F (74°C).
Expert Tips for Sour Cream Noodle Bake
- Ground meat safety: Always cook ground beef to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Prevent soggy noodles by boiling them just until al dente. They will continue to soften slightly while baking in the sauce.
- You can assemble this casserole a day in advance. Cover it tightly and store it in the refrigerator, then add 5 to 10 minutes to the baking time when cooking from cold.
What to Serve with Sour Cream Noodle Bake?
Serve this casserole with a simple green salad dressed in vinaigrette to cut through the richness. Roasted green beans or steamed broccoli also make good side dishes.
Sour Cream Noodle Bake Recipe FAQs
Can I use a different type of pasta?
Yes. If you do not have egg noodles, you can use short pasta shapes like penne, rotini, or macaroni.
Can I substitute the cottage cheese?
Ricotta cheese is a very common swap for cottage cheese in this recipe. It will give the casserole a slightly smoother texture.
How do I keep the casserole from getting watery?
Make sure to drain the cooked noodles well before mixing them with the sour cream. Draining the fat from the ground beef also helps keep the dish firm.
Sour Cream Noodle Bake
Ingredients
- 1 lb lean ground beef 450 g
- 1 can tomato sauce 15 oz / 425 g
- 8 oz uncooked wide egg noodles 225 g
- 1/2 cup sour cream 120 g
- 1 1/2 cups small curd cottage cheese 340 g
- 1/3 cup sliced green onions 35 g
- 1 cup grated sharp cheddar cheese 115 g
- Kosher salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles until al dente according to the package directions, then drain and set aside.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Ensure the meat reaches a safe internal temperature of 160°F (71°C) measured with a food thermometer.
- Drain any excess fat from the skillet. Stir in the tomato sauce, season with kosher salt and black pepper, and reduce the heat to a simmer while you prepare the remaining ingredients.
- In a medium bowl, mix the sour cream, cottage cheese, and sliced green onions. Season with a pinch of salt and pepper. Stir the drained egg noodles into this cheese mixture until well coated.
- Spread half of the coated noodle mixture into the prepared baking dish. Spoon half of the ground beef sauce over the noodles, then sprinkle with half of the grated cheddar cheese.
- Repeat the layers with the remaining noodles, beef sauce, and cheddar cheese.
- Bake uncovered for 20 minutes, or until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
