Sour Cream Noodle Bake
Sour Cream Noodle Bake is a comforting and hearty dish that layers egg noodles, a savory beef mixture, and creamy sour cream for a delicious meal perfect for any occasion.
Equipment
- 1 large pot
- 1 large skillet
- 1 mixing bowl
- 1 9x13-inch baking dish
- 1 spoon or spatula
- 1 measuring cups and spoons
Ingredients
- 12 ounces egg noodles
- 1 pound ground beef Can substitute with ground turkey or chicken for a lighter version.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (8 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions in a large pot until al dente. Drain and set aside.
- In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
- Stir in the tomato sauce, tomato paste, oregano, salt, and black pepper. Allow the mixture to simmer for about 5 minutes.
- In a mixing bowl, combine the cooked egg noodles, sour cream, and cottage cheese. Mix until well combined.
- In a greased 9x13-inch baking dish, layer half of the noodle mixture, followed by half of the meat mixture. Repeat the layers.
- Top the final layer with shredded cheddar cheese and grated Parmesan cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for a few minutes before serving.
Notes
You can substitute ground turkey or chicken for the ground beef for a lighter version. This dish can be made ahead of time and refrigerated before baking. Just add an extra 10 minutes to the baking time if baking from chilled. Feel free to add vegetables like spinach or bell peppers to the meat mixture for extra nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.