Description
This Sour Cream Beef Noodle Casserole is a classic comfort food dish. Layers of tender egg noodles mixed with sour cream and cottage cheese alternate with a savory ground beef and tomato sauce, all topped with melted cheddar cheese.
Ingredients
Scale
- 1 pound lean ground beef
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans tomato sauce
- 1 teaspoon Italian seasoning
- 8 ounces egg noodles
- 1 cup sour cream
- 1 cup cottage cheese (small or large curd)
- 1 cup shredded cheddar cheese (sharp or medium)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
- Cook Beef and Onion: In a large skillet over medium-high heat, cook the ground beef and chopped onion, breaking up the beef with a spoon, until the beef is browned and cooked through (about 10 minutes) and the onion is softened. Drain off any excess grease.
- Add Garlic and Sauce Ingredients: Add the minced garlic to the skillet and cook for about 1 minute more, until fragrant. Stir in the tomato sauce and Italian seasoning.
- Simmer Meat Sauce: Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for 5 minutes, stirring occasionally. Season the meat sauce with salt and pepper to taste. Remove from heat and set aside.
- Cook Noodles: While the meat sauce simmers, cook the egg noodles according to package directions in a large pot of salted boiling water until al dente. Drain the noodles well.
- Combine Dairy Mixture and Noodles: In a large mixing bowl, combine the sour cream and cottage cheese. Add the drained, cooked egg noodles to the bowl. Season with salt and pepper to taste. Stir gently until the noodles are evenly coated with the creamy mixture.
- Layer Casserole:
- Spread half of the egg noodle mixture evenly in the bottom of the prepared baking dish.
- Top with half of the meat sauce.
- Repeat the layers with the remaining egg noodle mixture and the remaining meat sauce.
- Add Cheese Topping: Sprinkle the shredded cheddar cheese evenly over the top layer of meat sauce.
- Bake: Bake, uncovered, in the preheated oven for 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
- Cool and Serve: Let the casserole cool for 10 minutes before serving. This allows it to set slightly, making it easier to serve.
Notes
- Ground Beef: Use lean ground beef (like 85/15 or 90/10) to minimize grease. You can substitute ground turkey or Italian sausage.
- Noodles: Egg noodles are traditional, but other pasta shapes like rotini or penne can work. Cook until al dente.
- Cottage Cheese: Both small and large curd cottage cheese work well. If you prefer a smoother texture, you can blend the cottage cheese before mixing it with the sour cream.
- Cheese: Sharp or medium cheddar is recommended, but feel free to use Monterey Jack, Colby, or a blend. Freshly shredded cheese melts best.
- Make-Ahead: You can assemble the casserole ahead of time and store it, covered, in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time if baking from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.