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Sour Cream Noodle Bake

  • Author: Meagan


I did a quick search for a comfort-foody weeknight meal…for yet another cold and rainy day…and ‘discovered’ this at Pioneer Woman – so perfect! – enjoy!



Sour Cream Noodle Bake

1 1/2 to 2 lbs. extra lean ground beef

1 can (680 mL) tomato sauce

1 t. EACH salt AND freshly ground pepper

1 bag (340 g) egg noodles

3/4 c. sour cream

1 1/2 c. cottage cheese

1 c. green onion, finely chopped

1 c. + grated old cheddar


Preheat the oven to 350 and grease a large casserole dish – I used my big lasagna pan.  In a large skillet, cook the beef until it’s no longer pink, stirring regularly and making sure it’s broken up, then add in the tomato sauce, salt and pepper.  Allow it to simmer while the noodles cook.

Bring a large pot of salted water to boil and cook the noodles according to package directions, drain them well, return them to the pot and stir in the sour cream, cottage cheese, green onion and another good grinding of pepper.  Add half of the noodle mixture to your prepared casserole, then half of the beef and sprinkle on about half of the cheese.  Finish with the rest of the noodles and beef and top it all off with as much cheddar as you’d like.  Bake for about 30 minutes until it’s good and hot and the cheese is all melted.  We enjoyed this with a big salad and the leftovers were marvelous.

  • Category: Ground Beef, One-pot Meal, Pasta


From Meagan's Kitchen

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