Sour Cream Noodle Bake

I like looking for new recipes for ground beef. I find it interesting though that all the recipes I find never talk about doing any kind of seasoning of the beef. So of course I doctor things up a bit … because I can.

This was a pretty good recipe, but I added minced garlic when I was browning the beef up, along with a few other seasonings that I generally use every time – salt, pepper, meat magic, etc.


  • 1-1/4 pound Ground beef
  • 1 can 15-ounces Tomato Sauce
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions
  • 1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees. Brown ground beef in a large skillet. Drain fat, then add tomato sauce. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside. In 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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