Sour Cream Noodle Bake

5 from 57 votes

Okay fellow carboholics, this Sour Cream Noodle Bake is 'comfort food bliss 101' for those of you who cannot get enough beefy pasta goodness!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $1.05 per serving

Equipment

13 x 9-inch baking dish
mixing bowls
food processor

Ingredients

½ pound lean ground beef may substitute ground turkey or ground chicken
½ pound mild Italian pork sausage
1 medium sweet onion such as Vidalia diced
1 clove garlic minced
2 cups tomato sauce, homemade if available may substitute basic jarred marinara sauce in equal measure
12 ounce bag wide egg noodles may substitute penne pasta or elbow macaroni in equal dry measure
½ cup sour cream
½ cup green onion chopped; green and light green parts only
1 ¼ cups small curd cottage cheese optional - whip for 1 to 2 minutes in food processor until very smooth
2 teaspoons Italian seasoning
½ teaspoon garlic powder NOT garlic salt
½ teaspoon onion powder
½ teaspoon black pepper plus more for dusting surface of casserole if desired
½ cup cheddar cheese shredded from a large block
½ cup Monterey Jack cheese shredded from a large block

optional

red pepper flakes to taste
parmesan cheese for serving

Instructions

Preheat oven to 350°F and butter or spray 9 x 13 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. Pro Tip: 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 the pasta. Use JUST ENOUGH to thin it out slightly.
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

Please Note that 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.

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