Description
This Beef and Sour Cream Noodle Bake is a comforting, hearty casserole featuring a flavorful combination of ground beef, Italian sausage, and a creamy sour cream mixture layered with wide egg noodles and melted cheddar and Monterey Jack cheeses. Perfect for a family dinner, it combines savory meat sauce with creamy cottage cheese and aromatic seasonings, baked until bubbly and golden.
Ingredients
Scale
Meats
- ½ pound lean ground beef (or ground turkey or chicken)
- ½ pound mild Italian pork sausage
Vegetables & Aromatics
- 1 medium sweet onion, diced (such as Vidalia)
- 1 clove garlic, minced
- ½ cup green onion, chopped (green and light green parts only)
Sauces & Dairy
- 2 cups tomato sauce (homemade or jarred marinara)
- ½ cup sour cream
- 1 ¼ cups small curd cottage cheese (optional, whipped for smoother texture)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Dry & Seasonings
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper (plus more for dusting)
- Optional: Red pepper flakes
- Optional: Parmesan cheese for serving
Pasta
- 1 (12-ounce) bag wide egg noodles (or penne or elbow macaroni)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly butter or spray a 9×13 inch casserole dish with cooking spray to prevent sticking. Shred the cheddar and Monterey Jack cheeses and toss them together in a bowl for easy layering later.
- Brown Meats: Using a large skillet over medium-high heat, brown both the ground beef and the Italian sausage until fully cooked. Once browned, transfer the meats to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: In the same skillet, add the diced sweet onion and cook until softened and translucent, about 6-8 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove the skillet from heat.
- Make Meat Sauce: Return the browned beef and sausage to the skillet with the softened onions and garlic. Stir in the tomato sauce and simmer the mixture on low heat. If desired, add red pepper flakes for some heat. Adjust sauce consistency by thinning with reserved pasta water if too thick.
- Cook Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions but reduce cooking time by 1 minute so they stay firm. Drain the noodles and set them aside.
- Prepare Cottage Cheese (Optional): For a creamier texture, place the cottage cheese in a food processor and whip for 1-2 minutes until smoother.
- Make Sour Cream Mixture: In a medium bowl, whisk together the whipped or regular cottage cheese, sour cream, chopped green onions, Italian seasoning, garlic powder, onion powder, and black pepper. Pour this creamy mixture over the cooked noodles and stir gently to coat all noodles evenly.
- Assemble Casserole: Layer half of the coated noodles in the prepared casserole dish. Spread half of the meat sauce evenly over the noodles. Sprinkle half of the shredded cheese blend on top. Repeat the layering with remaining noodles, meat sauce, and cheese. Optionally sprinkle additional black pepper on top.
- Bake: Place the assembled casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove the casserole from the oven and serve immediately. It pairs wonderfully with a fresh side salad and garlic bread. Pass Parmesan cheese at the table for an added flavor boost.
Notes
- You can substitute ground turkey or chicken for beef to lighten the dish.
- Whipping the cottage cheese results in a creamier texture, but this step is optional.
- Adjust red pepper flakes to control the spice level or omit if you prefer no heat.
- If the sauce thickens too much while simmering, add reserved pasta water a little at a time to loosen it.
- Any wide noodles, penne, or elbow macaroni will work well in this casserole.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
