Description
This Sour Cream Noodle Bake is a hearty and comforting casserole made with tender noodles, a creamy sour cream layer, and flavorful ground beef in a rich tomato sauce. It’s topped with melted cheese for the perfect finish. Simple, satisfying, and perfect for weeknight dinners or potlucks!
Ingredients
Units
Scale
(Serves 6-8)
For the Pasta:
- 12 oz (340 g) egg noodles (or your favorite pasta)
For the Meat Sauce:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp Italian seasoning
- Salt and pepper, to taste
For the Creamy Layer:
- 1 cup sour cream
- 1 cup cottage cheese (or ricotta cheese)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For Topping:
- 1 1/2 cups shredded cheddar cheese (or mozzarella)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside.
3. Make the Meat Sauce:
- In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain excess grease.
- Add the chopped onion and garlic to the skillet and sauté until softened, about 3 minutes.
- Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes to let the flavors meld.
4. Prepare the Creamy Mixture:
- In a mixing bowl, combine sour cream, cottage cheese, Parmesan cheese, garlic powder, and onion powder. Stir until smooth.
5. Assemble the Casserole:
- Spread half of the cooked noodles in the bottom of the prepared baking dish.
- Spoon half of the sour cream mixture over the noodles and spread evenly.
- Top with half of the meat sauce.
- Repeat the layers with the remaining noodles, sour cream mixture, and meat sauce.
- Sprinkle shredded cheese evenly over the top.
6. Bake:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve:
- Let the casserole rest for 5 minutes before serving.
- Serve warm with a side salad or garlic bread.
Notes
- Make Ahead: Assemble the casserole and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the baking time if starting from cold.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
- Customize: Add vegetables like spinach, mushrooms, or zucchini for extra nutrition.