This is one of my favorite meals and freezer meals and is a great go to when your husband wants lasagna but you don’t want to make that! 🙂
I love the ease of this Sour Cream Noodle Bake recipe but the layered look makes it look so pretty and well it tastes delicious too! It’s a winner in our recipe book.
If freezing this casserole, you assemble it and put it right into the freezer before you bake it. I almost always make a double batch so I can simply freeze one and have it on hand! Once you defrost, bake like normal.
This recipe has become popular due to Pioneer Woman and this recipe was adapted from Pioneer Woman’s Sour Cream Noodle Bake recipe.
Sour Cream Noodle Bake
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 6-8
Ingredients
- 1 pound ground beef
- 1 (15 oz) can tomato sauce
- 1 tsp minced garlic
- ½ teaspoon salt
- dash of pepper
- 8 ounces, egg noodles
- 1 cup sour cream
- 1 cup cottage cheese
- ½ cup chopped green onions
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F and grease a 9x15 inch baking dish and set aside.
- Cook egg noodles until al dente (about 5 to 6 minutes). Drain and set aside.
- Meanwhile, in a large skillet, brown ground beef until no longer pink; drain off fat.
- Add tomato sauce to skillet along with garlic, salt and pepper. Stir and let simmer while your noodles cook.
- In a medium size mixing bowl, combine the sour cream, cottage cheese and green onions.
- Add noodles to the sour cream mixture and mix together.
- To assemble the bake, layer half of the noodle mixture into baking dish and top with half of the meat mixture and half of the shredded cheese. Repeat with noodles, meat, then a final layer of shredded cheese. Bake for 20 minutes, or until all cheese is melted and warm throughout.
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