This old time favorite is one of those recipes that never goes out of style. Packed with cozy flavor, it’s creamy, meaty and comes together fast. It’s an easy recipe that feeds a crowd if you need it to!
This noodle casserole is a total crowd-pleaser that even picky eaters will love. You can switch up the cheese, add in some veggies, or keep it classic. However you serve it, it’s bound to become a regular in your dinner rotation.
You’ll love my Sour Cream Enchiladas, or my Hamburger Casserole recipe too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
This dish is total comfort food. It’s quick to put together and full of flavor. You can prep it ahead and tweak it with whatever you have on hand. It’s ready in under an hour, creamy and cheesy, easy to customize, and the leftovers taste even better the next day.
This is the kind of recipe that feels like a warm hug on a plate. With layers of creamy noodles and savory beef, it’s simple, cozy, and always hits the spot. The sour cream and cottage cheese make the noodles extra creamy, while the beef and tomato sauce bring that hearty, satisfying flavor.
It’s a perfect mix of comfort food and convenience. The whole thing comes together quickly, bakes in under half an hour, and can be made ahead or frozen for later. It’s an easy weeknight meal, but also special enough for a weekend dinner.
If you like easy ground beef dinners, Unstuffed Peppers is another one-pan favorite.
Frequently Asked Questions
What can I use instead of cottage cheese?
Try ricotta cheese or more sour cream.
Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few minutes if cold.
Can I add vegetables?
If you really must. Try adding diced bell peppers, mushrooms, or spinach to the beef mixture for extra flavor.
What does “al dente” mean?
“Al dente” is an Italian term that means “to the tooth.” When pasta is cooked al dente, it’s tender but still firm when you bite into it – not mushy or overly soft. For baked dishes like this one, cooking noodles al dente helps keep them from getting too soft after baking in the oven.
What to serve with this
You can’t go wrong with salad and garlic bread, right? Try my Arugula Salad for something a bit fancier, or stick to a classic Garden Salad.
Do cheesy garlic bread, or make some garlic knots or garlic bread sticks from scratch. You do you.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Egg noodles. Classic choice, but penne or rotini work too. I like the wide egg noodles, or elbow macaroni but really – it doesn’t matter.
- Ground beef. I use lean ground beef, but 80/20 will work too. Be sure to drain any excess grease. You can use ground turkey, ground chicken or bulk Italian sausage too, or use a half/half mixture of beef and sausage.
- Onion and garlic. Fresh gives the best flavor, but garlic powder and onion powder both work in a pinch.
- Tomato sauce. Gives the beef mixture a rich base. Marinara works too.
- Italian seasoning. Adds herby flavor. You can use dried basil and oregano if that’s what you have.
- Sour cream. Makes the noodles creamy. Use Greek yogurt for a lighter option.
- Cottage cheese. Adds a tangy creaminess. Full fat or low fat, it doesn’t matter. I used a small curd cottage cheese for this recipe, but use whatever you have on hand. Sub with ricotta if you prefer.
- Cheddar cheese. Freshly shredded sharp cheddar cheese melts well. Use what you love. Sharp, mild or colby jack are fantastic.
- Green onions. Optional garnish for a fresh touch.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Cook the noodles according to package directions (usually you will boil water in a large pot and add salt, then the noodles) and set them aside. Dice the onion, mince the garlic, and shred the cheese. Preheat the oven to 350°F.
Cook the beef mixture
Brown the ground beef and onion in a large skillet over medium-high heat. Drain the grease. Stir in garlic, tomato sauce, seasoning, salt, and pepper. Simmer briefly.
Make the creamy noodle mixture
Mix sour cream and cottage cheese in a bowl. Add the noodles and stir to coat.
Assemble the casserole
Grease a 9×13-inch casserole dish or spray the dish with cooking spray. Layer half of the noodles then half of the meat sauce, then repeat.
Top with cheese.
Bake and serve
Bake uncovered for 20-25 minutes. Let it rest, then top with green onions if using.
Kylee’s Notes
- Cook noodles al dente so they don’t turn mushy when baked.
- Drain the beef well so the casserole isn’t greasy.
- Coat noodles completely in the creamy mix for even flavor.
- Use freshly shredded cheese for the best melt. If you want it extra cheesy – add half of the cheese in between the layers of noodles and beef mixture, then top with the half of the cheese. Or just add extra cheese.
- Layer evenly for a good noodle-to-meat ratio in every bite.
- Let it rest before serving to help it set.
- Add diced bell peppers or mushrooms for extra flavor.
- Make it ahead and refrigerate – just add more bake time if cold.
How to store leftovers
Refrigerator Store in an airtight container for up to 4 days.
Freezer Wrap tightly and freeze for up to 3 months.
Reheating Tips
Reheat in a 350°F oven for 10-15 minutes or microwave in 30-second bursts until warm.
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Sour Cream Noodle Bake
Recommended Equipment
- Cheese grater
Ingredients
- 8 ounces egg noodles
- 1 pound ground beef
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 15 oz tomato sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 2 green onions (sliced (optional))
Directions
Get prepped
- Cook8 ounces egg noodles according to the package instructions; drain and set aside. Dice the onion, mince the garlic, and shred the cheddar cheese.
Cook the beef mixture
- In a large skillet over medium heat, cook 1 pound ground beef and 1 small onion until the meat is browned and the onion is soft. Drain any excess grease.
- Add the minced 2 cloves garlic and cook for another 30 seconds.
- Stir in the 15 oz tomato sauce, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let it simmer for 5 minutes.
Prepare the creamy noodles
- In a large bowl, combine the 1 cup sour cream and 1 cup cottage cheese. Add the cooked noodles and toss to coat evenly.
Assemble the casserole
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Spread half of the noodle mixture in the bottom, then layer with half of the beef mixture. Repeat the layers.
- Sprinkle 1 cup shredded cheddar cheese on top.
Bake and serve
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with 2 green onions if using. Let it rest for a few minutes before serving.2 green onions
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Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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