Description
This Sour Cream Noodle Bake is a comforting, hearty casserole featuring tender egg noodles blended with creamy sour cream and cottage cheese, layered with savory ground beef cooked in marinara sauce, and topped with melted provolone cheese. It’s an easy-to-make, crowd-pleasing dish perfect for weeknight dinners.
Ingredients
Scale
Pasta Mixture
- 12 ounces egg noodles (1 package)
- 1½ cups sour cream
- 1 cup cottage cheese
- 2 tablespoons chopped chives (or green onion)
- Freshly ground black pepper (to taste)
- ½ teaspoon salt
- ½ teaspoon onion powder
Beef Sauce
- 1 tablespoon olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 1 pound 85% lean ground beef
- 24 ounces marinara sauce (store-bought or homemade; about 1 jar)
Topping
- 2 cups shredded provolone cheese (or mozzarella), divided
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the noodles: Cook the egg noodles according to package directions. Drain them well, then return the noodles to the pot.
- Prepare the creamy mixture: In a bowl, combine the sour cream, cottage cheese, chopped chives, freshly ground black pepper, salt, and onion powder. Stir until well combined.
- Mix noodles with cream mixture: Add the sour cream mixture to the cooked noodles and stir until the noodles are evenly coated. Set aside.
- Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the aromatics: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion with a sprinkle of salt for 2-3 minutes until softened.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the ground beef: Add the ground beef to the skillet and cook until browned, breaking it up as it cooks to ensure even cooking.
- Add marinara sauce: Stir the marinara sauce into the cooked ground beef mixture. Simmer briefly to combine flavors.
- Layer the casserole – first layer: Spread half of the sour cream coated noodles evenly on the bottom of the prepared baking dish.
- Layer the beef and cheese: Top the noodles with half of the ground beef sauce mixture, followed by half of the shredded provolone cheese.
- Repeat layering: Add another layer of the remaining noodles, then the remaining ground beef sauce, and finally finish by sprinkling the remaining shredded cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve warm.
Notes
- You can substitute provolone cheese with mozzarella or a cheese blend if preferred.
- For a lighter version, use low-fat sour cream and cottage cheese.
- Fresh chives can be replaced with green onions or omitted according to taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered with foil to prevent drying out.
