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Sour Cream Noodle Bake

This Sour Cream Noodle Bake is a comforting casserole that combines egg noodles, ground beef, cream, and cheese, creating a creamy and hearty dish that is perfect for family dinners or weeknight meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 large skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 wooden spoon
  • 1 oven mitts
  • 1 cooking spray or butter for greasing

Ingredients
  

  • 8 oz egg noodles uncooked
  • 1 lb ground beef
  • 1 medium onion chopped
  • 2 cups sour cream
  • 1 cup cottage cheese
  • 2 cups shredded cheddar cheese divided
  • 15 oz tomato sauce 1 can
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • chopped parsley for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Cook the egg noodles according to package instructions until al dente; drain and set aside.
  • In a large skillet, cook the ground beef and chopped onion over medium heat until the meat is browned and the onion is translucent, about 7-10 minutes. Drain any excess fat.
  • In a mixing bowl, combine the sour cream, cottage cheese, 1 ½ cups of the shredded cheddar cheese, tomato sauce, garlic powder, salt, black pepper, and paprika. Mix well.
  • Add the drained egg noodles and the cooked beef mixture to the cheese mixture. Stir to combine everything evenly.
  • Grease a 9x13 inch baking dish with cooking spray or butter. Pour the noodle mixture into the baking dish and spread evenly.
  • Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
  • Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

Notes

Feel free to add vegetables like peas or bell peppers to the meat mixture for extra nutrition.
This dish can be assembled ahead of time and stored in the refrigerator before baking. Just add 10-15 minutes to the cooking time if baking straight from the fridge.