Okay, if I'm being honest, I stumbled onto this Sour Cream Noodle Bake when I was in college (yikes, don’t do the math on how long ago that was!), mostly because I had a half-tub of sour cream sitting in the fridge next to some questionable noodles. My best friend swore by adding cottage cheese (which at the time seemed a bit, uh, suspicious), but now I can’t imagine making it without. Sometimes I make this for dinner when it’s raining or just when I’m too tired to think straight. There’s something comforting about how messy it gets—plus my family polishes off the whole thing before I even think about leftovers. Honestly, you’d think we were feeding a pack of wolves.
Why You'll Love This (At Least, I Do)
I pull out this recipe when the day's been a bit much and I need something cozy. My family goes nuts because, let's face it, you can’t go wrong with egg noodles buried under a cheesy, creamy sauce (and yes, that crispy baked top is where I lose my dignity fighting for the corner piece). I make it when time’s short, or when I’ve lost all patience with fancy recipes. Pro-tip: If you’re stuck with the end of a sour cream tub you forgot (again), this is your moment.
All the Stuff You Need (And What You Can Swap)
- Egg Noodles – A whole bag (about 12 oz). Sometimes I use those fancy wide ones, or just whatever’s on sale. I’ve even tried spaghetti, but it felt... off.
- Ground Beef – 1 pound; swap for turkey if you’re feeling virtuous (I only do that if I have to clear out the freezer).
- Sour Cream – About a cup; maybe a little more if you like things extra creamy. I once ran out and used Greek yogurt—nobody noticed.
- Cottage Cheese – 1 cup. My grandma used to swear by Dairymaid brand, but, honestly, whatever cottage cheese is on hand totally works.
- Shredded Cheddar – A hefty cup (so… a big ol’ handful). I’ve used Monterey Jack too, though my kids gave me looks.
- Canned Tomato Sauce – Just 1 can (15 oz). I’ve done a jar of marinara in a pinch and it was...fine.
- Onion – 1 small, diced. Though sometimes (let’s be real) I just use onion powder if I can’t be bothered.
- Garlic – 2 cloves; more if, like me, you can’t help yourself.
- Salt, pepper, pinch of dried parsley, or nothing at all – Up to you.
Let’s Make It (But Don’t Stress)
- Fire up your oven to 350°F (that’s about 180°C for my metric-minded friends).
- Bring a big pot of salted water to a boil. Drop in your noodles—don’t forget about them like I do! Cook ‘em until they’re just tender, then drain. If you overcook a little, it’s not the end of days.
- While you’re at it, get a skillet going over medium heat. Chuck in the beef, onion, and garlic; stir it around, breaking up the meat with a spoon (I, er, occasionally give it a taste here—shh). Cook until there’s no pink left, and then pour in your tomato sauce. Let it bubble away for about 5 mins. Salt and pepper to taste (I always add a bit more than I probably should).
- In a big mixing bowl, stir together cottage cheese, sour cream, a pinch of parsley, and (if you dare) a wildcard: some shredded cheddar. Mix it up until it looks vaguely appealing.
- Layer time: in a 9x13 baking dish (greased or not—sometimes I forget), toss half the noodles, then smear half the cheese mixture, followed by half the beef sauce, then scatter cheese all over. Repeat the whole stack one more time (don’t worry if it’s messy—somehow it all sorts itself out).
- Cover loosely with foil (or, uh, just another baking tray...improvisation is fine), and bake for 20 mins. Take off the foil and bake another 10 mins so everything gets bubbly and golden on top.
- Let it sit (if you can) for about 5 minutes. Otherwise, just dig in and accept a few burnt tongues.
Lotta Little Notes
- I used to bake this uncovered the whole way, and it went a bit dry. Covering it first actually helps (go figure!).
- Sometimes I use leftover taco meat, and, well, it isn’t bad! Not quite the classic, though.
- If your cottage cheese is extra watery, maybe drain it, but honestly, I rarely bother.
Weird Variations (Some Winners, Some Not)
- I once swapped in spinach and mushrooms instead of beef (vegetarian week!), and, while it was edible, not sure I’d serve that to guests.
- Adding green chilies sounded brave—kids noped out, but I loved the kick.
- Monterey Jack and pepper jack together = oozy goodness.
Equipment (But Don’t Panic If You’re Missing Something)
- 9x13 baking dish is what I always use. Though, I’ve totally split it into two smaller pans if I can’t find the big one.
- Mixing bowls—sometimes I run out of clean ones and just rinse the pasta pot. Nobody’s perfect.
- Skillet, spatula, spoon. (If you don’t have a spatula, just use a wooden spoon or even a fork... whatever works.)
How to Store It (Or, Why You Might Not Need To)
Real talk? It’s meant to last a few days in the fridge, tightly covered. Reheat in the oven or zap it in the microwave (bit of extra cheese on top makes it sparkle). But honestly, this doesn’t survive a single day in my house. Swear somebody sneaks into the kitchen at midnight and polishes off the last slice. Freezes OK, but not my fave—noodles get a teeny bit mushy, but maybe I’m too picky.
How We Eat This Round Here
I love it with some garlic bread (for double carbs!) and a little green salad if I’m pretending to be balanced. Sometimes there’s a jar of pickles on the table—long story, but somehow it stuck as a tradition, and now it’s just not the same without them.
Stuff I Learned the Hard Way
- Don’t skip letting it rest out of the oven for a few. I rushed that once and it fell apart into a kind of, well, noodle puddle. Still tasted good.
- Do NOT try using low-fat everything unless you want a sad, bland casserole (learned that the hard way, twice).
- If you’re adding extra veggies, go easy—they can make things watery fast.
FAQ—Stuff People Actually Ask
- Can I make this ahead? Yes, totally. You can assemble it, stash in fridge, and bake later. Or, bake and reheat—honestly, I think it tastes even better the next day, probably 'cause the flavors get cozy with each other.
- Is it freezer-friendly? Sort of. Defrost overnight, but yeah, texture gets a bit soft. Some folks don’t care, I kind of do. Up to you!
- Can I go cheese-crazy and double it? You do you; just maybe cover for longer, otherwise the top could scorch before the middle is hot enough. (Happened once. Smelled amazing though!)
- What if I hate cottage cheese? Okay, you could swap in ricotta. Or just add extra sour cream, but it’ll be richer—maybe that’s your thing?
- My noodles are too soft. What gives? Could be they cooked too long ahead of time or the bake was extra steamy. Still edible, just a bit more like stew—no judgement.
Random digression—one time, my neighbor Ali tried to use leftover barbecue sauce instead of tomato sauce and called it "fusion" night. I still tease her about that every time I see her at the store.
Ingredients
- 12 oz egg noodles
- 1 lb ground beef
- 1 cup sour cream
- 1 ¼ cups cottage cheese
- 1 jar (24 oz) tomato pasta sauce
- 1 cup shredded cheddar cheese
- ½ cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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1Preheat the oven to 350°F (175°C). Cook egg noodles according to package instructions until al dente. Drain and set aside.
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2In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then stir in the tomato pasta sauce, garlic powder, salt, and pepper. Simmer for 5 minutes.
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3In a large bowl, combine the cooked noodles, sour cream, cottage cheese, and green onions. Mix well.
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4Spread half of the noodle mixture into a greased 9x13 inch baking dish. Top with half of the beef and sauce mixture. Repeat layers. Sprinkle shredded cheddar cheese evenly on top.
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5Bake uncovered for 30-35 minutes, until the casserole is bubbly and the cheese is melted and golden. Let stand for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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