Sour Cream Noodle Bake
Rich, creamy, and baked until bubbly, this easy casserole is perfect for busy nights, potlucks, or anytime you need a no-fail comfort food meal.
Ingredients
Noodles
- 8 ounces wide egg noodles
Meat Sauce
- 1 pound lean ground beef
- ½ cup sweet yellow onion, finely chopped
- ½ tablespoon garlic, minced
- 24 ounces marinara sauce (RAO’s recommended)
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly cracked black pepper, divided
Sour Cream Layer
- 1¼ cups 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup green onions, thinly sliced
- 1½ cups shredded mild cheddar cheese
- 1½ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook noodles in salted water according to package directions until al dente. Drain and set aside.
- Prepare the meat sauce:
In a large skillet over medium heat, brown the ground beef with the chopped onion until fully cooked. Drain excess grease.
Add garlic and cook for 30 seconds until fragrant.
Stir in marinara sauce, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for 5–10 minutes. - Make the sour cream layer:
In a bowl, mix cottage cheese, sour cream, green onions, ½ teaspoon salt, and ½ teaspoon black pepper until smooth.
Stir in half of the cheddar and Monterey Jack cheeses. - Assemble the casserole:
- Spread half of the cooked noodles in the baking dish
- Top with all of the sour cream mixture
- Add the remaining noodles
- Pour meat sauce evenly over the top
- Sprinkle with remaining cheddar and Monterey Jack cheese
- Bake uncovered for 25–30 minutes, until hot and bubbly.
- Rest for 5 minutes before serving. Garnish with extra green onions if desired.
Tips
- Swap ground beef for ground turkey if you want it lighter
- Add red pepper flakes for a little heat
- Even better the next day — perfect for leftovers!
