Pioneer Woman’s Sour Cream Noodle Bake

Sour Cream Noodle Bake | White Lights on WednesdayI love Kristan at Confessions of a Cookbook Queen.  I’m sure I’ve mentioned this once or twice, or like fifty times.  She’s sparkly, loves pink, makes wonderful treats like these and these, and she’s HIL-AR-IOUS!!  I’m so glad she is one of the first blogs I started when I entered blog-land.


Sour Cream Noodle Bake 2


Well, Kristan has another blog with her bloggy bestie Shelly from Cookies & Cups.  It’s called That’s What She We Said!  There’s cocktails, trashy TV show episode recaps, Whatta Man Monday {you heard me, it’s AWESOME!}, weekly meal plans and much much more.  This past week I wanted to eat everything on the girl’s meal plan list


Sour Cream Noodle Bake 3



I read their meal plan every week and even though Mike is a little vary about trying new food, but I’m making him.  🙂  So I grabbed The Pioneer Woman‘s Sour Cream Noodle Bake before Thanksgiving and busted it out this week.  It was a hit and I’m happy to share this “Not so Italian Lasagna” (as Mike called it) with you.


Sour Cream Noodle Bake 1


Sour Cream Noodle Bake
Prep time
Cook time
Total time
Serves: 6
  • 1 1/4 pounds ground beef
  • 1 – 15oz can tomato sauce
  • 1/2 teaspoon salt
  • fresh ground black pepper
  • 12 ounce package egg noodles
  • 1/2 cup sour cream
  • 1 1/4 cup small curd cottage cheese
  • 1/4 teaspoon onion powder (or 2 green onions, thin sliced, green parts only)
  • 1 cup grated sharp cheddar cheese
  1. Preheat oven to 350 degrees F.
  2. Brown ground chuck in a large skillet. Drain fat, and then add tomato sauce, 1/2 teaspoon salt and plenty of fresh ground black pepper. Stir, then simmer while you prepare the other ingredients.
  3. Cook egg noddles until al dente. Drain and set aside.
  4. In a medium bowl, combine sour cram and cottage cheese. Add plenty of freshly ground black pepper (if using onion powder add it now). Add to noodles and stir. Add green onions (if not using onion powder) and stir.
  5. To assemble, add half of the noodles to a 13" x 9" baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodle, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
  6. Serve with crusty French bread. <–Brilliant idea!


Sour Cream Noodle Casserole


  1. Melissa says

    I’m making this tomorrow night- can’t wait! Just wondering- would it be as good with whole grain elbow macaroni instead of egg noodles? It’s what I have already so thought I’d ask:)

  2. Kelly says

    You mention in directions about putting green onion in recipe, but I don’t see listed in main ingredients. How much green onion do you use?

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