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Sour Cream Noodle Bake

What’s it they say? April showers bring May flowers? It’s been raining all day long! All I’ve wanted to do is get home, throw on sweatpants and enjoy a movie.

What’s the perfect dinner dish for a cold rainy day? I thought a casserole was a good way to go. I went onto my new FAVORITE blog, The Pioneer Woman Cooks for a great meal idea. If you haven’t checked out her blog yet, it’s a must. She has delicious recipes with step-by-step instruction. I guarantee you’ll find some great dishes for your home.

I came across a Sour Cream Noodle Bake and thought it would be fun to try.

Sour Cream Noodle Bake

(Inspired from HERE)

  • 1 1/4 pound Ground Chuck

  • 1 Can 15 oz Tomato Sauce

  • 1/4 Tsp Salt

  • Freshly Ground Black Pepper

  • 8 oz, weight Egg Noodles (I used whole wheat)

  • 1/4 Cups Sour Cream

  • 1 1/4 Cup Small Curd Cottage Cheese

  • 1/2 Cups Sliced Green Onions (I used less because Tim doesn’t like them)

  • 1 Cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, 1/2 Tsp salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside.

For those of you who don’t know what “al dente” means, I looked it up for you and it means, pasta that has been cooked so as to be firm but not hard. I cooked them for 4-5 minutes.


n a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

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

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