| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 324 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 86 mg |
| Sodium | 518 mg |
Reviews
the Lazy Girl Way…
I despise washing pots and pans and prep dishes! I got out my biggest mixing bowl and dumped just about everything in a heap. I didn’t have cottage cheese so I whisked the sour cream with ricotta, poured in the sauce and pepper and sauce, more whisking, dumped in the cooked meat (with onion) and el dente noodles and shredded cheese, more mixing. Then loaded it into a lasagna pan, Added MORE cheese and some parmesan on top and baked. (Thank you, Ree, I never would have thought of the sour cream, it really adds that tang that I like, and thank you contributor Rachel, the onion is a great addition, too!)
I despise washing pots and pans and prep dishes! I got out my biggest mixing bowl and dumped just about everything in a heap. I didn’t have cottage cheese so I whisked the sour cream with ricotta, poured in the sauce and pepper and sauce, more whisking, dumped in the cooked meat (with onion) and el dente noodles and shredded cheese, more mixing. Then loaded it into a lasagna pan, Added MORE cheese and some parmesan on top and baked. (Thank you, Ree, I never would have thought of the sour cream, it really adds that tang that I like, and thank you contributor Rachel, the onion is a great addition, too!)
I made this and I thought it was ok, nothing to rave about. I’d give a 6.5 out of 10. Probably won’t make again.
I made this recipe almost exactly as written – only changes I made were to sauté half a chopped yellow onion with the ground beef and add a little more than 1 cup of cheddar cheese. The dish came out great – creamy, rich and satisfying. Not sure why some folks are getting excessive dryness when they follow the recipe – I didn’t have that problem at all. I also didn’t think it was unusually bland, but I did add copious amounts of black pepper and more than a pinch of red pepper flakes. Next time I might add a few cloves of minced garlic to the beef fry as well, but that’s probably it. BTW I used whole wheat egg noodles, and they worked really well with this dish – if you didn’t know, you would never know. I will definitely make this again!
I just made this recipe exactly as written and it’s terribly dry! She shows 2 cans of tomato sauce but it says “15 oz.”. Also, I used pre-grated cheese which could be one of the problems – not enough cheese. It was tasty, but too dry! Any suggestions as to what I can do to the other half which I’ve frozen?
Kids and husband enjoyed! Added about a 1/2 teaspoon each of Italian seasoning, onion powder, and garlic powder to meat. Also added about 1/2 teaspoon garlic powder to cottage cheese mixture.
Made tonight, used gr beef and Italian sausage. Added lots of seasoning to noodle mix and meat. Was so good!! Season how you like to make this a recipe you and your family will love.
Can you freeze this?
I’ve made it lots of times. Good recipe especially for kids. I usually serve with a side salad. I’ve made this once when my oven broke down and instead of baking just mixed everything into the skillet with beef mixture, topped with cheese and it was just as good.
I make mine meatless, just put all egg noodles in oiled pan, top with a cup or so of favorite pasta sauce and top with cheese. I also add salt, pepper and garlic powder to the sour-cream noodles and double the recipe. Fits perfect in 9×13 when doubled.
Good flavor. Do not use 9 x 13-inch pan. It is tpo big. I added a little water (1/2 tomato sauce can). I thought the meat mixture was a bit dry, Please update the recipe with the correct size baking dish.