Sour Cream Noodle Bake
Sour Cream Noodle Bake is a comforting layered casserole made with seasoned beef, tender egg noodles, and a creamy cottage cheese and sour cream mixture—topped with melted Colby Jack for the perfect cheesy finish.
Ingredients
For the sauce mixture:
- 1 pound ground beef
- 1 small sweet onion small diced
- 2 cloves garlic minced
- 15 oz can tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
For the noodle mixture:
- 12 ounces egg noodles
- 1½ 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
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- In a large skillet over medium-high heat, cook ground beef and diced onion for 8–10 minutes, breaking up the meat, until browned and onion is soft.
- Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato sauce, salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally.
- While the sauce simmers, cook egg noodles according to package directions. Drain well.
- In a large bowl, stir together cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder until smooth.
- Add drained noodles to the creamy mixture and toss until evenly coated.
- Spread half the noodle mixture in the baking dish. Top with half the beef sauce, then half the shredded Colby Jack cheese.
- Add remaining noodles, beef sauce, and finish with the rest of the cheese.
- Bake uncovered for 20 minutes, until cheese is melted and bubbly at the edges.