Sour Cream Noodle Bake
Egg noodles are tossed with a creamy cheese mixture and layered with a savory ground beef tomato sauce before baking until bubbly.
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.
Notes
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.