This cheesy, flavorful, satisfying sour cream noodle bake is one of those casserole recipes that was shared with my mother and then passed down to me years and years ago.& It's a lovely weeknight standby that always reminds me of home. I loved eating it for growing up, but when I started making it for Marlboro Man and the gang, I made some adjustments. This is that version and it's divine! Make it for the church potluck, make it for a family dinner, make it for a friend. It can be put together ahead of time and refrigerated until time to bake. Easy!
How do you make sour cream noodle bake?
First, you ground the chuck. You can use regular ol'ground beef here, but ground chuck has the best flavor. Once it's browned, add the tomato sauce and seasonings. Next, cook your egg noodles, and mix up the cottage cheese and sour cream. Combine the cooked noodles with the cottage cheese mixture, stir in the green onion, and then layer the noodles and meat sauce in a big casserole dish with lots of cheddar in between. Bake and enjoy!
What kind of noodles do you use in sour cream noodle bake?
Egg noodles! They're what's used in all those classic bakes liketuna noodle casserole and chicken noodle casserole. Cooked until al dente and then baked with the other ingredients, they have the perfect bite.
What do you serve with sour cream noodle bake?
It's a heavy pasta dish, so pair your sour cream noodle bake with some crustyFrench bread and aclassic salad!
Advertisem*nt - Continue Reading Below
- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Cook Time:
- 20 mins
- Total Time:
- 30 mins
Ingredients
- 1 1/4 lb.
ground chuck
- 1
15-oz. can tomato sauce
- 1/2 tsp.
salt
Freshly ground black pepper
- 8 oz.
egg noodles
- 1/2 c.
sour cream
- 1 1/4 c.
small curd cottage cheese
- 1/2 c.
sliced green onions (less to taste)
- 1 c.
grated sharp cheddar cheese
Directions
- Step1Preheat theoven to 350°F.
- Step2Brown theground chuck in a large skillet. Drain thefat, then add thetomato sauce, 1/2 teaspoon salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
- Step3Cook theegg noodles until al dente. Drain and set aside.
- Step4In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to the noodles and stir. Add thegreen onion and stir.
- Step5To assemble, add half of the noodles to a baking dish. Top with half ofthe meat mixture, then sprinkle on half of the grated cheddar. Repeat with the noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all the cheese is melted.Serve with crusty French bread.
This is a classic old recipe shared with my mom by her friend Betty Daley. I always loved it growing up, but the first time I made it for my own household years ago, it was met with mixed reviews. The original recipe calls for quite a bit of sour cream, and since my nuclear family is a little sensitive to large amounts of the stuff, I’ve adapted it through the years to suit the picky palates of the people I live with.
Picky palates of the people. Thursday morning alliteration for you.
You’ll need ground chuck.
Okay, fine. Any ground beef will do.
But ground chuck is best. Flavor to the max. Like, totally.
You’ll need tomato sauce. Just plain ol’ pure and (relatively) holy tomato sauce.
You’ll need sour cream…
Cottage cheese…
Green onions…
And grated sharp cheddar.
Please grate your own. Please?
You’ll also need egg noodles. It’s hard to make Sour Cream Noodle Bake without the noodles!
Oh, and I like No Yolks. This is not a paid advertisem*nt. No Yolks doesn’t know me. I just like the firm, wonderful texture of No Yolks.
No Yolks No Yolks No Yolks.
Sorry.
Begin by browning the meat in a large skillet.
Drain off the excess artery-clogging material…
Then pour in the tomato sauce.
Stir it together…
Then throw in some salt…
And plenty of freshly ground black pepper.
And that’s it for the seasoning, and what I actually love about this dish. But you can certainly add in some Italian seasoning or red pepper flakes to give it a little kick.
Let the meat sauce simmer while you cook the egg noodles.
Cook them until just al dente, then drain and set aside.
In a separate bowl, add the sour cream…
And the cottage cheese.
Mix this together…
Then add in some freshly ground black pepper.
Finally, slice up the green onions.
Throw the sour cream/cottage cheese mixture in with the noodles…
And stir it together.
Throw in the green onions…
And stir till combined. (Note: The green onions can quickly overpower, so go easy at first, adding as little as 1/4 a cup.) It is now that I will refrain from admitting that I snarfed down approximately four monstrous spoonfuls of the noodles at this point. Delicious on their own!
To assemble, add half the noodle mixture to a baking dish.
Note: Some other versions of Sour Cream Noodle Bake call for stirring the noodle mixture and the meat mixture together in one big batch, but I prefer the layered approach. Either way is yummy, though—go forth and do what you’d like!
Top the noodles with half the meat mixture…
Then sprinkle on half the cheese.
Repeat with the rest of the noodles, the rest of the meat…
And the rest of the cheese.
Bake it in a 350 degree oven for about 20 minutes—just long enough for the cheese to melt.
Oh, yum.
As you can see, I already have my hunk of bread ready.
I always have my hunk of bread ready.
This really is yummy, guys, and can be made ahead of time and refrigerated, unbaked, until you’re ready to pop it in the oven. Delicious, easy weeknight grub.
Enjoy!
