Sour Cream Noodle Bake (Print version)
A cheesy, creamy sour cream noodle bake with ground beef, wide egg noodles, and melted cheddar. Easy family dinner ready in about 40 minutes.
# Ingredients:
Noodles and creamy layer
01 -
12 oz (340 g) wide egg noodles
02 -
1 1/4 cups (300 g) sour cream
03 -
3/4 cup (180 g) small curd cottage cheese
04 -
1/2 cup chopped green onions
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon black pepper
Meat sauce
08 -
1 lb (450 g) ground beef, 85% lean
09 -
1 small yellow onion, diced
10 -
2 cloves garlic, minced
11 -
15 oz (425 g) can plain tomato sauce
12 -
1/4 teaspoon red pepper flakes (optional)
13 -
Salt and black pepper
Topping
14 -
2 cups (200 g) shredded sharp cheddar cheese
15 -
2 tablespoons chopped green onions
# Instructions:
01 -
Boil the egg noodles in well-salted water until just al dente, about one minute less than the package directions. Drain and rinse under cool water; set aside.
02 -
Heat a large skillet over medium-high heat. Add the ground beef and diced onion; cook, breaking up the meat, until browned and no pink remains, 6 to 8 minutes. Drain excess fat.
03 -
Stir in the garlic, tomato sauce, red pepper flakes, salt, and black pepper. Simmer for 2 to 3 minutes so the flavors marry, then remove from heat.
04 -
In a large bowl, mix the sour cream, cottage cheese, green onions, garlic powder, onion powder, and black pepper until combined. Fold in the cooked noodles until evenly coated.
05 -
Spread half the noodle mixture in a greased 9x13-inch baking dish. Top with half the meat sauce and 1 cup of shredded cheddar. Repeat the layers.
06 -
Bake uncovered at 350°F (175°C) for 25 to 30 minutes, until the cheese is melted and the edges bubble. Garnish with the remaining green onions and let rest for 10 minutes before serving.
# Good to know:
01 -
Best served warm after a 10-minute rest so the layers hold their shape.