Sour Cream Noodle Bake

Total Time:
30 min
10 min
20 min

8 servings

  • 1 1/4 pounds ground chuck
  • One 15-ounce can tomato sauce
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 8 ounces egg noodles
  • 1/2 cup sour cream
  • 1 1/4 cups small curd cottage cheese
  • Pinch red pepper flakes
  • 1/2 cup sliced green onions (less to taste)
  • 1 cup grated sharp Cheddar
  • Crusty French bread, for serving

Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

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    113 Reviews
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    Good but a little bland. I added extra Italian seasonings but you could add Mexican seasonings if you like that better. All in all good but not great.
    Easy to make and tasty. Very similar in flavor to lasagna. I tweaked the recipe by cutting back the cottage cheese to 3/4 cup, and adding in a can of diced tomatoes with green chiles along with the tomato sauce, and baking it in an 8 x 8. Enjoy!
    It was good, just not spectacular. I will make this again with a few tweeks, I think there is too much cottage cheese, maybe just 3/4 cup will do or ricotta instead.
    I love Ree, but did not love this recipe. It's similar to other Italian pasta bakes except for the sour cream (which I couldn't really taste) and cheddar cheese instead of Italian cheeses. Be sure to undercook the egg noodles as they will continue to cook and can get too soft while baking. It was ok, but I probably won't make it again.
    So easy to make and the taste was refreshing. I followed the recipe with no add ins. The hardest part was trying to figure out how many noodles were 8 ounces...:) My husband really enjoyed it as well..
    Made this after seeing the show, husband really like it. Good flavor and easy to make.
    So tasty, and my husband and 3 year old liked it, too. I love the sour cream taste. One of my new comfort food favorites!
    This was very easy to prepare, my family loved it. Will definitely make again.
    This is an easy yummy family friendly recipe. I used 1 cup sour cream and 1 cup cottage cheese to add a little more moisture to the recipe. Reheats easily a few days later for leftovers.
    When will the recipe(s) printing be fixed? This is very frustrating as you have to go back and fill in the parts that are missing!!! What's going on?
    It's not really fair to give a one star rating because of the web site. The ratings are suppose to be based on the recipes.
    I love this recipe because it is so good
    Made this for the Family tonight, got a look warm response. Is quick and easy, usual have all this ingredients on hand. Was kind of bland, maybe next time I will add a little cayenne?
    We love this dish!! I have made this for company, and they have loved it also. It's like an easy version of lasagna, in my opinion, without all of the work. 5 stars!
    can you use mozzarella cheese instead of sharp cheddar cheese ?
    You could, but it's definitely not going to be as good. Plus mozzarella isn't quite as "sturdy" as cheddar. If you don't like the strong taste of sharp cheddar, maybe you could try a mild cheddar instead.
    We've made this casserole several times now and it has become one of our favorites. Since we both work, we freeze enough for another dinner, then I take the rest for lunch. It always draws appreciative comments from my co-workers when I heat it up in the lunch room. Very easy to make and it is good not only the first time, but till the last morsel is eaten.
    I enjoyed how simple this recipe was to make. I usually have about 90% of the ingredients on hand and I was able to divide this recipe nicely into three aluminum loaf pans. That means 2 freezer meals for my family. I didn't have scallions but otherwise I followed the recipe.  
    Tasty and delicious. I made it for company and they also enjoyed it. They even asked for the recipe! Their 3 year old daughter and our 3 year old son enjoyed it too.  
    I gave this dish a three star only because the flavor wasn't out of this world. It doesn't mean this wasn't a yummy dish -- just not "knock your socks" good. I would still recommend the dish to anyone. 
    Thank you for another keeper recipe!
    Very, very good. I added some garlic powder to the beef while browning. (love garlic). almost like a lasagna.
    Loved this casserole. I sautéed some onion and garlic before putting the beef in the pan.
    We were pleasantly surprised, this was good! I made it as listed, but I used two 8oz cans of tomato sauce-my store didn't carry 15 oz. The tanginess of the sour cream worked with the tomato beefiness! I was skeptical about the cottage cheese, but you don't taste it and it all works together! I did add a little more cheddar on top because I ran out of it spreading across a 9x13 pan. I loved the green onion, but my husband isn't a fan so I will cut back next time. I am also going to try a smaller casserole dish or double up next time since it barely made it in a 9x13. This is an easy keeper!
    Does anyone know how to prepare this from the frozen state? Do you thaw it overnight or cook for longer? I made this and it was delicious, but we ate it fresh, was wondering about cooking it after it has been frozen.
    To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more. 
    Good, easy weeknight recipe but a little dry. Next time, I will add a can of diced tomatoes and some garlic. I may also try baking it in an 8x8 baking dish instead of 9x13.
    lpader; I like your idea of adding diced tomatoes!! Gonna try that when I make it! Thanks!
    This turned out pretty good! Made exactly as the recipe stated except I used ground beef. Reminded me of a twist on lasagna. Will be making this again!
    I modified this somewhat, and it's so so awesome! I omitted the green onions. For the beef mixture, I used chili instead which had onions, beef, kidney beans, and black beans in it.This is the most addicting thing I've made in a long time. When I heated up the leftovers, I put crushed up corn chips and hot sauce on top. That was awesome too! Thanks for coming up with this recipe. I would have never thought to put cottage cheese, sour cream, and noodles together. It's such a great combination!
    We made this the same day the show aired - it's fantastic! We really love it!
    Our 17 year old daughter makes this 2-3 times a month! It has such great flavor and is easy to make! We love it!!
    Made this for Sunday not dinner one day after seeing a re-run of the show it was on. My family loved it and asked me to make it again. The next time I made it I didn't have any cottage cheese so I used ricotta and it came out emm emm good. A nice simple twist on lasagna.
    Made this tonight for dinner, put it into two 8x8 dishes and froze one for a later date.After reading other reviews and upon mixing the noodles with the sour cream mixture, I did decide to add more cottage cheese and sour cream, for a creamier noodle layer. I added a total of 16 oz. cottage cheese and 1 cup sour cream to a 12 oz. noodles. Also sprinkled in some parmesan cheese for more flavor. Otherwise I followed the recipe,tasted it, adjusted my seasonings to taste and thought it was a pretty good casserole. My husband loved it. Paired it with steamed broccoli. Will definitely make this again
    I would give this 10 stars if I could! We made it exactly as is, and had NO complaints. Going in the "Make Often" category in our home! Also, going to be my go-to dish for a family with new baby, sick person, or death in their family. All would enjoy. Great potluck dish as well. Not only was it terrific, but so easy! Very easy to double too. Hope all tries it that's thinking about it.. you won'e be disappointed!! God Bless :)
    Great recipe. Simple,delicious and kid friendly. Couldn't get my son to touch lasagna but he dove into this. Great tang and richness. Darn good casserole. I recommend
    I made this last night for my family and it was great. I followed the recipe as written no changes. This will be a keeper in our house especially for a family that is always on the go. I prepared early in the day, attended my daughter's soccer game and put it in the oven later on that evening. My son who is watching his carbs and always has something to say about anything I cook with pasta said, "mom this is great!" He is also asking if he can eat it for lunch today :) Thanks Ree.
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