Beefy Sour Cream Noodle Bake

Beefy sour cream noodle bake combines tender egg noodles, a savory tomato-beef sauce and a creamy cheese layer in one bubbling casserole. It is a satisfying family dinner that can be assembled ahead and baked when you are ready to eat.

Why You’ll Love This Noodle Bake

Wide egg noodles give the casserole a soft but sturdy base. Sour cream and cottage cheese coat the noodles, while tomato paste adds depth to the beef sauce. Cheddar and mozzarella melt into a golden topping. Cooking the noodles just shy of al dente keeps them from becoming too soft in the oven.

Ingredients

• 12 ounces wide egg noodles
• 1 pound lean ground beef
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup sour cream
• 1 cup small-curd cottage cheese
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon butter, for the baking dish

How to Make Beefy Sour Cream Noodle Bake

1. Prepare the oven and noodles

Heat the oven to 350°F (175°C). Butter a 9 × 13-inch baking dish. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, about 1 to 2 minutes less than the package suggests. Drain well.

2. Cook the beef sauce

In a large skillet over medium-high heat, cook the ground beef with the diced onion for 6 to 8 minutes. Break the meat into small pieces as it browns. When the onion is tender and the beef is cooked through, drain excess fat. Stir in the garlic for about 30 seconds. Add the tomato sauce, tomato paste, Italian seasoning, salt and pepper, then simmer for 5 minutes.

3. Make the creamy noodles

In a large bowl, stir the sour cream and cottage cheese together. Add the drained noodles and 1/2 cup of the cheddar. Toss gently until the noodles are coated without breaking them.

4. Layer the casserole

Spread half the creamy noodles into the buttered dish. Spoon half the beef sauce over them. Repeat with the remaining noodles and beef. Scatter the remaining 1 cup cheddar and the mozzarella evenly across the top.

5. Bake and rest

Bake uncovered for 20 to 25 minutes, until the center is hot and the cheese is melted and lightly golden at the edges. Let the casserole rest for 5 to 10 minutes before serving.

Variations & Tips

• Do not overcook the noodles: They continue to soften as the casserole bakes.
• For a smoother cream layer: Blend the cottage cheese briefly before mixing it with the sour cream.
• For mild heat: Add a pinch of red pepper flakes to the beef sauce.
• Make ahead: Assemble the casserole, cover and refrigerate for up to 24 hours. Bake until hot throughout; a chilled dish may need a few extra minutes.

Serving and Storage

Serve with a crisp green salad or steamed vegetables to balance the rich noodles. Refrigerate leftovers in a covered container for up to 3 days. Reheat portions until steaming hot. The casserole can also be frozen after baking; cool it completely, wrap well and freeze for up to 2 months.

Frequently Asked Questions

Can I use another pasta shape?

Yes. A sturdy short pasta can work, but wide egg noodles give this bake its classic texture. Cook any substitute just shy of al dente.

Can I skip the cottage cheese?

It contributes body to the creamy layer. If you replace it, use a similarly thick soft cheese and expect a slightly different texture.

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