Creamy Sour Cream Noodle Bake Recipe

Ingredients

Sauce Mixture

• 1 pound ground beef
• 1 small sweet onion, small diced
• 2 cloves garlic, minced
• 15 ounce can tomato sauce
• ½ teaspoon salt
• ½ teaspoon black pepper

Noodle Mixture

• 12 ounces egg noodles
• 1 ½ cups small curd cottage cheese
• ¾ cup sour cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 8 ounces shredded Colby Jack cheese

Instructions

1. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. In a large skillet over medium-high heat, add the ground beef and onion, breaking up the beef into crumbles, and cook until there is no pink left and the onion has softened, about 8-10 minutes.
3. Stir in the minced garlic and cook until fragrant, approximately 30 seconds.
4. Add the tomato sauce, salt, and black pepper to the skillet. Bring to a simmer, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
5. While the sauce simmers, cook the egg noodles according to package directions. Drain and set aside.
6. In a large bowl, combine the cottage cheese, sour cream, salt, black pepper, garlic powder, and onion powder. Stir well to combine, then add the cooked noodles and mix until they are evenly coated.
7. Place half of the noodle mixture into the bottom of the prepared baking dish. Spoon half of the meat sauce over the noodles, then sprinkle half of the shredded Colby Jack cheese on top. Repeat the layers with the remaining noodles, sauce, and cheese.
8. Place the casserole in the preheated oven and bake for 20 minutes until warmed through and the cheese has melted.
9. Remove from oven and serve immediately for best flavor and texture.

Notes

• Please refer to the FAQ’s and ingredient list for substitutions or common questions.
• Alternate cheeses such as mozzarella, cheddar, swiss, gruyere, or pepper jack can be used for different flavors.
• Ground sausage, chicken, turkey, or pork can substitute for ground beef.
• You can replace the tomato sauce with your favorite canned pasta sauce; if you do, consider omitting additional salt.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
• If cottage cheese is unavailable, ricotta cheese can be used, though the texture will be less creamy.