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Creamy Sour Cream Beef Noodle Bake

A classic mid-century comfort food casserole with wide egg noodles coated in tangy sour cream and cottage cheese, layered with savory ground chuck tomato sauce and two layers of freshly grated sharp cheddar, baked golden in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground chuck preferred for flavor and fat content
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 can (15 oz) tomato sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning optional
  • 12 oz wide egg noodles cooked to al dente, rinsed with cold water after draining
  • 1 cup sour cream
  • 1 cup small curd cottage cheese or 8 oz softened cream cheese or ricotta
  • 0.5 cup green onions sliced
  • 2 cups sharp cheddar cheese freshly grated from a block; divided between middle and top layers

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Large pot for noodles
  • large mixing bowl
  • Box grater

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Cook the egg noodles in well-salted boiling water until al dente. Drain, rinse briefly with cold water, and set aside.
  3. Brown the ground chuck and diced onion in a large skillet over medium-high heat until no pink remains. Drain excess fat. Add garlic and cook 1 minute. Stir in the tomato sauce, salt, pepper, and Italian seasoning. Simmer on low for 5 minutes.
  4. In a large bowl, combine the sour cream, cottage cheese, and green onions. Fold in the cooked noodles until thoroughly coated.
  5. Spread half the noodle mixture in the prepared dish. Top with half the beef sauce and 1 cup of cheddar. Repeat with remaining noodles, remaining beef sauce, and final cup of cheddar.
  6. Bake uncovered for 20 to 30 minutes until the cheese is melted, bubbly, and beginning to turn golden and the casserole is heated through.
  7. Rest for 5 to 10 minutes before scooping and serving.

Notes

Grate Your Own Cheese: Pre-shredded cheddar contains anti-caking agents that prevent smooth melting. Block cheddar grated fresh produces a significantly smoother, gooier cheese layer. Al Dente Noodles: Cook noodles only to al dente before assembling since they continue cooking in the oven. Overcooked noodles before assembly become mushy in the finished casserole. Cold Water Rinse: Rinse drained noodles with cold water to stop cooking and prevent sticking while the beef sauce finishes. Smooth Cottage Cheese: For a texture-free result, blend cottage cheese briefly in a food processor before mixing with sour cream. Make Ahead: Assemble up to 24 hours ahead, refrigerate covered, and add 10 minutes to the bake time. Broil Finish: For deeper golden cheese, broil for 2 minutes at the end. Watch closely. Storage: Refrigerate for up to 4 days. Reheat at 325°F covered with foil for best results.