I love this recipe because it brings together simple pantry staples into one cozy, flavorful dish. The sour cream and cottage cheese create a creamy, tangy layer that perfectly complements the rich beef and marinara. Plus, it’s easy to make ahead and even easier to reheat — making leftovers just as good as day one. It’s comforting, filling, and packed with flavor in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces wide egg noodles
1 pound lean ground beef
½ cup finely chopped sweet yellow onion
½ tablespoon minced garlic
24 ounce jar of marinara sauce (I used RAO’s brand)
1 teaspoon kosher salt (divided in half)
1 teaspoon fresh cracked black pepper (divided in half)
I preheat the oven to 350°F and spray a 9×13 baking dish with nonstick cooking spray.
I bring a large pot of water to a low boil and cook the egg noodles until al dente. Then I drain and rinse them with cold water to stop the cooking process.
While the noodles are boiling, I brown the ground beef with the chopped onion and garlic in a skillet over medium-high heat, stirring often until the beef is no longer pink.
After draining any excess oil, I return the beef to the skillet and reduce the heat to medium. I stir in the marinara sauce, ½ teaspoon salt, and ½ teaspoon pepper. I let it simmer until it’s just heated through, then remove it from the heat.
In a separate bowl, I mix the cottage cheese, sour cream, sliced green onions, and the remaining salt and pepper.
I stir in the cooled egg noodles until everything is well combined and coated.
I start layering the casserole by spreading half of the sour cream noodle mixture in the bottom of the baking dish.
Then I spoon half of the meat sauce over the noodles, followed by 2 cups of the shredded cheese.
I repeat the layers with the remaining sour cream noodles and beef sauce, topping it off with the last 1 cup of shredded cheese.
I bake the casserole uncovered for 30 minutes, until the cheese is melted and the dish is hot and bubbly.
Servings and timing
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Variations
Sometimes I swap ground turkey or chicken for the beef to lighten it up.
I like to mix in sautéed mushrooms or spinach for extra veggies.
For a spicier version, I add a pinch of red pepper flakes to the sauce.
If I want a cheesier flavor, I use all cheddar or add a layer of cream cheese to the noodles.
I’ve tried ricotta in place of cottage cheese, and it works just as well for a smoother texture.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the casserole with foil and warm it in a 350°F oven until heated through — usually about 20 minutes. I can also microwave individual portions in 1-minute intervals until hot. If freezing, I wrap the unbaked casserole tightly and freeze for up to 2 months. When ready to eat, I bake it straight from frozen, adding about 15 extra minutes to the cook time.
FAQs
Can I make this recipe ahead of time?
Yes, I often assemble the whole dish ahead of time, cover it tightly, and refrigerate it until I’m ready to bake. It’s great for prepping in the morning and baking in the evening.
Can I freeze Sour Cream Noodle Bake?
Definitely. I assemble it in a freezer-safe dish, wrap it well, and freeze it unbaked. When I’m ready to cook, I just bake it from frozen at 350°F, adding 10–15 minutes to the bake time.
Can I use Greek yogurt instead of sour cream?
Yes, I’ve swapped sour cream for full-fat Greek yogurt, and it still comes out creamy with a nice tang. It’s a great option if I want a bit more protein.
Is there a substitute for cottage cheese?
Ricotta is a great substitute if I’m not a fan of cottage cheese. It creates a smoother texture but still gives that creamy richness.
What can I serve with this casserole?
I usually serve it with a simple green salad or some garlic bread. Steamed vegetables like green beans or broccoli also pair really well with it.
Conclusion
Sour Cream Noodle Bake is one of those classic comfort food dishes I keep coming back to. It’s creamy, cheesy, meaty, and perfect for feeding a hungry family or making ahead for easy dinners. I love how flexible it is — easy to customize and always a hit around the table.
