Beef and Sour Cream Noodle Bake

A serving spoon with baked pasta, tomato sauce, ground meat, melted cheese, and herbs.

5 from 57 votes

This 40-minute creamy beef and sour cream noodle casserole is the ultimate comfort food classic—rich, cheesy, and packed with savory ground beef, tender egg noodles, and tangy sour cream and cottage cheese. It's easy to make, perfect for a cozy weeknight dinner, and tastes even better as leftovers the next day!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $1.05 per serving

Equipment

9x13-inch baking dish
mixing bowls
food processor

Ingredients

½ cup Monterey Jack cheese freshly grated
½ cup cheddar cheese freshly grated
½ pound lean ground beef substitute ground turkey or ground chicken
½ pound mild Italian pork sausage
1 medium sweet onion diced
1 clove garlic minced
2 cups tomato sauce homemade or jarred
1 pinch red pepper flakes or to taste
12 ounces wide egg noodles substitute penne or elbow macaroni
½ cup sour cream
½ cup green onion chopped; green and light green parts only
1 ¼ cups small curd cottage cheese
2 teaspoons Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper plus more for dusting surface of casserole if desired
parmesan cheese for garnish

US Customary - Metric

Instructions

Preheat oven to 350°F and butter or spray 9x13-inch casserole dish with cooking spray. Grate cheddar and Monterey Jack cheeses and add to a separate bowl. Toss to combine.
Heat a large skillet over medium-high heat. Add the ground beef and sausage together, breaking up with a wooden spoon, and cooking until the crumbles are nearly browned. Remove from skillet and spoon onto paper toweling to drain fat.
Return the skillet to the heat and add the onions. Cook until the onions have softened about 6 to 8 minutes. Add the fresh garlic and cook for 1 minute more, stirring constantly to prevent burning. Remove skillet from heat.
Add the beef and sausage mixture back to the skillet and stir to mix with the onion. To this add tomato sauce, stirring to combine. Place back over heat and and simmer on low. If you desire heat, add a pinch of red pepper flakes now.
Bring a large pot of water to a boil. Add a teaspoon salt and a teaspoon of any oil to help the cooked noodles avoid sticking. Add the egg noodles and cook according to package directions minus 1 minute. Noodles should be slightly under cooked. Drain and set aside.
In the barrel of a food processor, whip the cottage cheese for 1 to 2 minutes until very smooth. This step is optional. You may add the cottage cheese straight from the container. Cottage cheese oftentimes poses a textural issue for picky eaters, so I whip it first.
In a medium bowl, whisk together the (whipped) cottage cheese, sour cream, chopped green onions (green and light green parts only), Italian seasoning, garlic powder, onion powder, and black pepper until smooth and well combined. Add the sour cream mixture to the cooked pasta and stir to coat the noodles well.
To assemble the casserole, add half of the noodles to the prepared baking dish. Top the pasta with half of the pasta sauce, and then sprinkle with half of the cheese. Repeat the layers using remaining noodles, remaining sauce, and a final layer of cheese. Sprinkle modestly with additional black pepper only if desired.
Bake for 25 to 30 minutes, or until all cheese is melted and bubbly. Carefully remove the baking dish from the oven and serve immediately with a side salad and a slice of garlic bread. Pass parmesan cheese tableside for those needing an additional boost of cheesy goodness.

Notes

Table salt and iodized salt are not substitutions for kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average unless specified otherwise.
If the meat mixture appears too thick when you get ready to assemble, use a ladle and stir in some of the starchy pasta water before draining. Use just enough to thin it out slightly.
Store leftover casserole in an airtight container with a tight-fitting lid in the refrigerator up to 3 days. To reheat, microwave on medium heat for 2 minutes, stir, then 30 seconds more.
To freeze, place leftovers or fully baked casserole in freezer safe container/baking pan, wrap with heavy gauge aluminum foil and place in freezer for up to 2 months. To thaw, place in refrigerator overnight.

Nutrition