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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!

Beefy Sour Cream Noodle Bake on a plate with a green salad and a fork.

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Beefy Sour Cream Noodle Bake

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 dish is easy and delicious – it’s a dish your family will look forward to time and time again!!

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4.54 from 56 votes
Servings: 10 servings

Beefy Sour Cream Noodle Bake

By Jamie Sherman
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!
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes

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Ingredients 

  • 8 ounce wide egg noodles
  • 1 ½ pounds lean ground beef
  • ½ green pepper, seeded and chopped
  • 2-3 cloves garlic, minced
  • 3 cans tomato sauce, 8 oz. each
  • 1 tablespoon sugar
  • Salt and pepper, to taste
  • 1 package cream cheese, softened, 8 oz.
  • 1 cup small-curd cottage cheese
  • ¼ cup sour cream
  • 3-4 green onions, chopped
  • 1 ½ cups cheddar cheese, shredded, 6 oz.

Instructions 

  • Preheat oven to 350°F. Spray a 9×13-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.

Notes

  • Add a side salad and dinner is served!

Nutrition

Calories: 417kcal, Carbohydrates: 32g, Protein: 28g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 108mg, Sodium: 1267mg, Potassium: 991mg, Fiber: 4g, Sugar: 11g, Vitamin A: 1494IU, Vitamin C: 20mg, Calcium: 212mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on July 16, 2014. Updated on April 30, 2021.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.54 from 56 votes (56 ratings without comment)

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19 Comments

  1. Marianne says:

    My husband loves this!

  2. Beth says:

    Hello, can you offer a suggestion to replace the cottage cheese with?

    Thank you!

    1. Tina Lee says:

      Could always use ricotta cheese. I’m not a cottage cheese fan!

  3. Michelle Nahom says:

    Perfect comfort food — and I love how easy it is!

  4. SaraJ says:

    Made this for myself and the fiance tonight, and it was great! Thanks so much for a delicious and easy meal! ?

    1. Jamie says:

      I'm so glad y'all enjoyed it! 🙂

  5. Lady Behind The Curtain says:

    Thanks for sharing such a great recipe Jamie! My family loved it!

  6. Cathy Trochelman says:

    You are GREAT at photographing casseroles…..they always look awesome! And I'm sure they taste even better 🙂

  7. caribbeanria says:

    Now I need white dishes 🙂