Description
This Beef and Sour Cream Noodle Bake is a comforting, hearty casserole combining tender egg noodles with savory browned ground beef and Italian sausage, layered with a creamy sour cream and cottage cheese mixture, and topped with melted cheddar and Monterey Jack cheeses. Baked to golden perfection, this family-friendly dish is perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Meat
- ½ pound lean ground beef (or ground turkey or chicken)
- ½ pound mild Italian pork sausage
Vegetables & Aromatics
- 1 medium sweet onion, diced (such as Vidalia)
- 1 clove garlic, minced
- ½ cup green onion, chopped (green and light green parts only)
Pantry Items
- 2 cups tomato sauce (homemade or jarred marinara)
- 1 (12-ounce) bag wide egg noodles (or penne or elbow macaroni)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper (plus more for dusting)
- Optional: Red pepper flakes, Parmesan cheese for serving
Dairy
- ½ cup sour cream
- 1 ¼ cups small curd cottage cheese (optional, whipped for smoother texture)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Butter or spray a 9×13 inch casserole dish with cooking spray. Shred the cheddar and Monterey Jack cheeses and combine them in a bowl.
- Brown Meats: In a large skillet over medium-high heat, brown the ground beef and Italian sausage until fully cooked. Remove the meats from the skillet and drain excess fat by placing them on paper towels.
- Sauté Vegetables: Add the diced sweet onion to the now-empty skillet and cook over medium heat until softened, about 6 to 8 minutes. Add the minced garlic and cook for an additional 1 minute. Remove skillet from heat.
- Make Meat Sauce: Return the browned meats to the skillet with the sautéed onions. Stir in the tomato sauce and simmer on low heat. If desired, add red pepper flakes for a spicy kick. If the sauce seems too thick, thin it out with a splash of reserved pasta cooking water.
- Cook Noodles: Boil salted water and cook the egg noodles according to package instructions, subtracting one minute to keep them slightly firm. Drain the noodles and set aside.
- Prepare Cottage Cheese (Optional): To achieve a smoother texture, process the cottage cheese in a food processor for 1-2 minutes until creamy. This step is optional but recommended.
- Make Sour Cream Mixture: In a medium bowl, whisk together the whipped or regular cottage cheese, sour cream, chopped green onions, Italian seasoning, garlic powder, onion powder, and black pepper. Pour this mixture over the cooked noodles and stir gently to coat evenly.
- Assemble Casserole: In the prepared casserole dish, layer half of the noodle mixture. Spoon half of the meat sauce over the noodles, then sprinkle with half of the shredded cheese mixture. Repeat the layers with the remaining noodles, meat sauce, and cheese. Sprinkle additional black pepper on top if desired.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove from the oven and serve immediately. This casserole pairs wonderfully with a fresh side salad and garlic bread. Pass Parmesan cheese at the table for extra flavor.
Notes
- You can substitute ground turkey or chicken for the beef for a lighter version.
- If you prefer a spicier dish, increase the amount of red pepper flakes according to taste.
- For a smoother casserole texture, don’t skip whipping the cottage cheese in a food processor.
- Feel free to use different pasta shapes like penne or elbows if you don’t have egg noodles on hand.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
