Description
This Creamy Ground Beef Noodle Bake is a hearty and comforting casserole featuring wide egg noodles coated in a tangy sour cream and cottage cheese mixture, layered with savory ground beef simmered in marinara sauce, and topped with a generous blend of melted cheddar and Monterey Jack cheeses. Perfect for family dinners, this baked pasta dish combines creamy textures with robust flavors, delivering a satisfying meal that’s easy to prepare.
Ingredients
Scale
Pasta
- 8 ounces wide egg noodles
Meat Sauce
- 1 pound lean ground beef
- ½ cup finely chopped sweet yellow onion
- ½ tablespoon minced garlic
- 24 ounce jar marinara sauce (e.g. RAO’s brand)
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh cracked black pepper, divided
Creamy Mixture
- 1¼ cup 4% small curd cottage cheese
- ½ cup sour cream
- ⅓ cup thinly sliced green onions
Cheese Topping
- 3 cups shredded cheese (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Cook Noodles: Bring water to a low boil in a 5 to 6 quart saucepan over medium-high heat. Add the wide egg noodles and cook until al dente. Drain and rinse the noodles with cold water to stop the cooking process and prevent sticking.
- Cook Ground Beef Mixture: While noodles cook, heat a 10 to 12 inch skillet over medium-high heat. Add the ground beef, chopped sweet yellow onion, and minced garlic. Cook, stirring often, until beef is no longer pink. Drain excess oil.
- Simmer Meat Sauce: Return the beef and onion mixture to the skillet and reduce heat to medium. Stir in the marinara sauce along with ½ teaspoon kosher salt and ½ teaspoon fresh cracked black pepper. Cook just until the mixture begins to simmer, then remove from heat.
- Mix Creamy Layer: In a medium-sized mixing bowl, combine the small curd cottage cheese, sour cream, sliced green onions, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon fresh cracked black pepper. Stir until fully combined.
- Combine Noodles and Cream Mixture: Add the cooled, cooked egg noodles to the sour cream mixture. Stir gently until noodles are evenly coated.
- Layer First Half: Spread half of the sour cream and noodle mixture evenly in the bottom of the prepared baking dish. Spoon half of the meat sauce mixture evenly over the noodles. Sprinkle 2 cups of shredded cheese evenly over the meat layer.
- Layer Second Half: Repeat with the remaining sour cream noodle mixture and meat sauce. Finish by sprinkling the remaining 1 cup of shredded cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 30 minutes or until the cheese is melted and bubbly and the meat sauce is bubbling around the edges.
- Cool and Serve: Let the casserole cool slightly before slicing to help the layers set. Serve hot and enjoy your comforting Sour Cream Noodle Bake.
Notes
- Ensure noodles are rinsed with cold water after cooking to prevent sticking and overcooking.
- Use lean ground beef to reduce excess grease in the dish.
- Adjust salt and pepper seasoning to taste if desired.
- For added flavor, consider sprinkling a pinch of red pepper flakes into the meat sauce.
- This dish can be prepared ahead of time, assembled, and refrigerated before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat option, use low-fat sour cream and reduced-fat cheese varieties.
Keywords: ground beef casserole, noodle bake, baked pasta, creamy beef casserole, easy family dinner, sour cream casserole, comfort food