Description

This Sour Cream Noodle Bake is a comforting and cheesy casserole that’s perfect for a family meal! Tender egg noodles are tossed in a creamy sour cream sauce and layered with a flavorful meat sauce and melted cheese. It’s a hearty and satisfying dish that’s sure to please everyone.

Ingredients

Units Scale

1/2 pound lean ground beef (or ground turkey or chicken)
1/2 pound mild Italian pork sausage
1 medium sweet onion, diced (such as Vidalia)
1 clove garlic, minced
2 cups tomato sauce (homemade or jarred marinara)
1 (12-ounce) bag wide egg noodles (or penne or elbow macaroni)
1/2 cup sour cream
1/2 cup green onion, chopped (green and light green parts only)
1 1/4 cups small curd cottage cheese (optional, whipped for smoother texture)
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper (plus more for dusting)
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Optional: Red pepper flakes, Parmesan cheese for serving

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Instructions

Preheat and Prep: Preheat oven to 350°F. Butter or spray a 9×13 inch casserole dish with cooking spray. Shred the cheddar and Monterey Jack cheeses and toss together in a bowl.
Brown Meats: In a large skillet over medium-high heat, brown the ground beef and sausage. Remove from the skillet and drain on paper towels.
Sauté Vegetables: Add the diced onion to the skillet and cook until softened, about 6-8 minutes. Add garlic and cook for 1 minute more. Remove from heat.
Make Meat Sauce: Return the beef and sausage to the skillet with the onions. Stir in the tomato sauce and simmer on low. Add red pepper flakes (if desired) for heat. If the sauce is too thick, thin it out with a little pasta water.
Cook Noodles: Cook the egg noodles in boiling salted water according to package directions, minus 1 minute. Drain and set aside.
Prepare Cottage Cheese (Optional): For a smoother texture, whip the cottage cheese in a food processor for 1-2 minutes.
Make Sour Cream Mixture: In a medium bowl, whisk together the cottage cheese (whipped or regular), sour cream, green onions, Italian seasoning, garlic powder, onion powder, and black pepper. Pour this mixture over the cooked noodles and stir to coat.
Assemble Casserole: Layer half of the noodles in the prepared baking dish. Top with half of the meat sauce and half of the shredded cheese. Repeat the layers. Sprinkle with additional black pepper if desired.
Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Serve: Serve immediately with a side salad and garlic bread. Pass Parmesan cheese at the table.

Notes

Use kosher salt, not table salt or iodized salt, in this recipe.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven. To freeze, wrap the casserole tightly with heavy-duty aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1/8 of recipe
Calories: 450
Sugar: 8g
Sodium: 700mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg