Name: Sour Cream Noodle Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 8 ounces wide egg noodles; 1 pound lean ground beef; ½ cup finely chopped sweet yellow onion; ½ tablespoon minced garlic; 24 ounce jar of Marinara Sauce (RAO’s brand recommended); 1 teaspoon kosher salt (divided in half); 1 teaspoon fresh cracked black pepper (divided in half); 1¼ cup 4% small curd cottage cheese; ½ cup sour cream; ⅓ cup thinly sliced green onions; 3 cups shredded cheese (1½ cups shredded mild cheddar cheese, 1½ cups shredded Monterey Jack cheese)

I’m so excited to share this Sour Cream Noodle Bake Recipe with you because it’s one of those comforting dishes that feels like a warm hug on a plate. It combines creamy tangy sour cream with cheesy, savory goodness, and tender noodles—all baked until bubbly and golden. Whether you’re cooking for a cozy weeknight dinner or need a make-ahead crowd-pleaser, this dish really hits the spot.

What makes this Sour Cream Noodle Bake Recipe stand out for me is how easy it is to make but still delivers on flavor and texture. The layers of meat sauce, creamy sour cream, and melty cheese come together in such a satisfying way that you’ll want to make it again and again. Plus, it’s a fantastic way to use wide egg noodles and turn simple ingredients into something special.

Ingredients You’ll Need

Each ingredient in this Sour Cream Noodle Bake Recipe plays a role in achieving that perfect balance of flavor and creaminess, so it’s worth picking fresh and good-quality staples. I recommend grabbing a jar of marinara sauce you love since it sets the base for the meat sauce.

Wide egg noodles: Their broad shape captures sauces and cheese beautifully, making every bite rich and satisfying.
Lean ground beef: I use 90% lean to keep the dish hearty but not too greasy.
Sweet yellow onion: Finely chopped for a subtle sweetness and depth in the meat sauce.
Minced garlic: Adds that aromatic punch that you can’t skip.
Marinara sauce: A 24-ounce jar does the trick—choose a brand with good herbs and flavor, like RAO’s which I use.
Kosher salt: Divided for seasoning different layers just right.
Fresh cracked black pepper: Adds a little kick, also divided to season throughout.
Small curd cottage cheese (4%): For a creamy and slightly tangy layer that complements the sour cream.
Sour cream: The star of the creamy layer—use full-fat for the best richness.
Thinly sliced green onions: Stirred into the sour cream mixture for a mild onion flavor and freshness.
Shredded cheese: I combine mild cheddar and Monterey Jack for melting magic and a balanced flavor.

Variations

One of the things I love about this Sour Cream Noodle Bake Recipe is how easy it is to make it your own. Feel free to tweak the meat, cheese, or add veggies to suit your taste and what you have on hand!

Variation: Swap ground turkey or chicken for ground beef for a lighter option; I tried turkey once and loved how the spices still shone through.
Vegetarian twist: Replace the meat with sautéed mushrooms, zucchini, or eggplant for a delicious veggie-packed version.
Cheese alternative: I’ve tried using mozzarella and pepper jack for a bit of heat—super tasty and melty.
Make it gluten-free: Use gluten-free egg noodles or pasta and double-check your marinara sauce for gluten content.

How to Make Sour Cream Noodle Bake Recipe

Step 1: Cook the noodles until just tender

Boil your wide egg noodles in generously salted water according to package directions—but here’s my tip: cook them for about one minute less than the package suggests so they don’t get mushy when baked. Drain and set aside while you prepare the rest. This helps the noodles maintain their texture once baked in the creamy sauce.

Step 2: Prepare the flavorful meat sauce

In a large skillet over medium heat, brown the lean ground beef with finely chopped sweet onion and minced garlic until the meat is no longer pink and the onions are soft—about 6-8 minutes. Drain excess fat if necessary, then stir in your marinara sauce along with half of the salt and pepper. Let this simmer on low for 5 minutes so the flavors combine nicely. Trust me, taking that little extra time really enhances the sauce.

Step 3: Mix the creamy sour cream layer

In a medium bowl, stir together the small curd cottage cheese, sour cream, and thinly sliced green onions. This blend adds a bright tang and a creamy texture that balances the richness of the cheese and meat. Mix this gently so the green onions stay fresh but evenly distributed.

Step 4: Assemble the layers and bake

Preheat your oven to 350°F (175°C). In a greased casserole dish, start by spreading half of the meat sauce, then half of the cooked noodles. Next, dollop and spread the sour cream mixture evenly over the noodles. Sprinkle one-third of your shredded cheese blend on top. Repeat these layers—meat sauce, noodles, sour cream mixture—and finish by topping with the remaining shredded cheese. Cover with foil and bake for 25 minutes, then remove foil and bake an extra 10 minutes until the cheese is bubbling and golden.

How to Serve Sour Cream Noodle Bake Recipe

The image shows a clear glass rectangular baking dish filled with a baked pasta casserole that has two visible layers. The bottom layer is pasta mixed with a deep red tomato meat sauce that looks thick and chunky. The top layer is melted cheese in white and light yellow tones, covering the sauce unevenly and looking slightly bubbly. A spoon is inserted into the left side of the dish, scooping into the casserole, with a woman's hand holding the spoon. The dish is on a white marbled surface with a folded striped cloth nearby, small wooden bowls of salt and chopped green onions, scattered green onions, and a small stack of white plates with forks on the far right. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this bake with a handful of fresh chopped parsley or a sprinkle of extra green onions. It brightens the dish and adds a bit of color and freshness. If you like, a pinch of red pepper flakes on top adds a nice gentle kick.

Side Dishes

This bake pairs wonderfully with a simple green salad tossed in a light vinaigrette to contrast the richness. Roasted or steamed veggies like broccoli or green beans also add a nice balance. For bread lovers, a crusty garlic bread is perfect for scooping up every last cheesy bit.

Creative Ways to Present

For special occasions, I’ve served this Sour Cream Noodle Bake Recipe in individual ramekins for portion-controlled servings that look super inviting. Layering a bit of fresh basil on top before serving adds a pop of herbaceous aroma that guests love. You could also turn it into a potluck hit by bringing it in a pretty casserole dish and letting everyone dig in family-style.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the fridge and they usually keep beautifully for up to 3 days. The flavors meld even more, making the next-day portions just as delicious. Just make sure to let the bake cool slightly before refrigerating to avoid sogginess.

Freezing

I’ve frozen this bake several times without a hitch—once cooled completely, portion it into freezer-safe containers. It freezes well for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently for best results.

Reheating

Reheat leftovers covered with foil in a 350°F oven for about 20 minutes or until heated through. If you’re in a hurry, the microwave works fine, too, but I recommend adding a small splash of water or covering with a damp paper towel to keep it moist.

FAQs

Can I use different pasta instead of wide egg noodles in this Sour Cream Noodle Bake Recipe?

Absolutely! While wide egg noodles are ideal for holding onto the creamy sauce and cheese, you can substitute with other types like penne, rigatoni, or even fusilli. Just make sure to cook the pasta until al dente and adjust baking time as needed.
Is there a way to make this recipe lighter or lower in fat?

Yes, you can lighten this Sour Cream Noodle Bake Recipe by using lean ground turkey or chicken instead of beef, opting for low-fat or non-fat sour cream and cottage cheese, and reducing the amount of cheese or using part-skim varieties. You might also add extra vegetables to bulk it up while keeping it lighter.
How do I prevent the noodles from getting mushy?

The key is to cook your egg noodles just shy of fully done before baking — about a minute less than package instructions. Also, avoid adding too much extra sauce. Baking covered helps trap moisture without drying out the noodles.
Can I prepare the Sour Cream Noodle Bake Recipe in advance?

Definitely! You can assemble the entire dish a day ahead, keep it covered in the fridge, and then bake it fresh when ready. This makes it a fantastic weeknight dinner or easy entertaining option.
What type of cheese works best for this noodle bake?

I like a blend of mild cheddar and Monterey Jack for a good melt and balanced flavor, but feel free to experiment with mozzarella, pepper jack, or even a smoked cheese for a twist—you can’t go wrong!

Final Thoughts

This Sour Cream Noodle Bake Recipe holds a special place in my kitchen because it’s that comforting, satisfying dish that never fails to please. I hope you give it a try and find it as easy and delicious as I do. It’s perfect for busy nights when you want hearty home cooking without fuss—plus, the leftovers are just as good the next day. You’ll love the creamy layers, the cheesy finish, and how family and friends keep asking for seconds!