This Beefy Sour Cream Noodle Bake is pure comfort food! Wide egg noodles and a meaty sauce with a creamy middle layer, all topped with Cheddar cheese!
This is another one of those recipes that I wanted to share last year, but my pictures were really horrible! To be fair, it is kind of difficult to take decent pictures of casseroles – they’re just not pretty. What I can assure you is, this Beefy Sour Cream Noodle Bake is easy and delicious – it’s a dish your family will look forward to time and time again!!
- 8 oz. wide egg noodles
- 1 1/2 lb. lean ground beef
- 1/2 of a green pepper, seeded and chopped
- 2-3 cloves garlic, minced
- 3 cans (8 oz. each) tomato sauce
- 1 tbsp. sugar
- Salt and pepper, to taste
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup small-curd cottage cheese
- 1/4 cup sour cream
- 3-4 green onions, chopped
- 1 1/2 cups (6 oz.) Cheddar cheese, shredded
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- Cook noodles according to package directions. Drain.
- Meanwhile, brown and crumble the ground beef with green pepper and garlic until beef is no longer pink. Drain. Add the tomato sauce, sugar, salt, and pepper. Stir to combine. Add the drained, cooked noodles to the meat sauce. Mix well.
- In a medium bowl, combine the cottage cheese and cream cheese until smooth and thoroughly combined. Add the sour cream and green onions. Mix well.
- Layer half of the noodle mixture into the prepared dish. Top with all of the cream cheese mixture, spreading evenly over the top of the noodles. Add the remaining noodle mixture over the top. Sprinkle with Cheddar cheese.
- Bake, uncovered, for 30 minutes or until heated through and the cheese is melted.
Amount Per Serving: Calories: 583 Total Fat: 38g Saturated Fat: 18g Cholesterol: 146mg Sodium: 813mg Fiber: 3g Sugar: 7g Protein: 30g
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