Sour Cream Noodle Bake

Tender egg noodles coated in sour cream and cottage cheese, layered with a simple ground beef and tomato sauce, and finished with sharp cheddar. Weeknight dinner, 35 minutes.

Course Main Dish

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 628kcal

Author Julie

Equipment

Ingredients

12 ounces egg noodles
1 pound lean ground beef
½ medium yellow onion peeled and diced
1 clove garlic minced
15 ounces canned tomato sauce
½ cup sour cream
1 ¼ cup cottage cheese small-curd
¼ teaspoon black pepper
½ teaspoon onion powder
1 ½ cups sharp cheddar cheese shredded
fresh parsley chopped, for garnish

Instructions

Preheat your oven to 350 degrees F.
Bring a large pot of water to a boil. Add 12 ounces egg noodles and cook according to package directions until al dente. Drain and set aside off the heat.
While the noodles cook, heat a large skillet over medium-high heat. Add 1 pound lean ground beef and 1/2 medium yellow onion and cook until the beef is almost completely browned and the onion has softened, about 5 to 8 minutes. Add 1 clove garlic and cook for 1 to 2 minutes, stirring often so the garlic doesn't burn.
Add 15 ounces canned tomato sauce to the skillet, stir to combine, and simmer while you prepare the rest of the ingredients.
In a large mixing bowl, stir together 1/2 cup sour cream, 1 1/4 cup cottage cheese,1/4 teaspoon black pepper, and 1/2 teaspoon onion powder until evenly combined. Add the sour cream mixture to the noodles and stir to coat the pasta.
To assemble: Add half of the noodles to a 9-inch by 13-inch baking dish. Top the pasta with half of the meat sauce, and then sprinkle ¾ cups sharp cheddar cheese over the sauce. Repeat the layers once again.
Bake for 20 minutes until the filling is bubbly and the cheese is melted.
Carefully remove the baking dish from your oven. Serve warm, sprinkled with chopped fresh parsley. We like to serve this dish with a green salad and crusty bread.

Nutrition