Ingredients
Scale
- 1 pound ground beef (or turkey for a lighter option)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces egg noodles
- 1 cup sour cream
- 1 cup small curd cottage cheese
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). This is always my first step, so the oven is ready when I’m done assembling everything.
- In a large skillet, cook the ground beef over medium heat until it’s browned, breaking it up as it cooks. Add the onion and garlic, cooking until the onion is translucent.
- Stir in the tomato sauce, salt, and pepper. Let it simmer for about 5 minutes, allowing the flavors to meld together. This is when the kitchen starts to smell like home.
- While the sauce simmers, cook the egg noodles according to package instructions, then drain and set aside.
- In a separate bowl, combine the sour cream and cottage cheese. Mix well, then stir in the cooked noodles until they’re well coated.
- In a 9×13-inch baking dish, layer half of the noodle mixture, then top with half of the meat sauce. Repeat the layers, finishing with the meat sauce on top.
- Sprinkle the cheddar cheese evenly over the top. This is my kids’ favorite part—they love a cheesy, bubbly top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and slightly golden.
- Let it cool for a few minutes before serving. Sprinkle with parsley for a pop of color if you’d like.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Sour Cream Noodle Bake, recipe, cooking, food
