Sour Cream Noodle Bake

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Don't mistake this for another version of baked spaghetti-it's beefy, creamy, and zesty. Easy to make and freezes well. I saw Ree Drummond make this on her Show and decided I had to give it a try. Of course she was making a ton of it, which tells me it’s worth making.
I liked that it isn’t just another version of baked spaghetti. Not that I don’t like baked spaghetti, and lasagna, and every contortion in between, I just don’t need any more of those recipes.
This is definitely different. And delicious.

Sour Cream Noodle Bake First, brown your ground beef (seasoned with salt and pepper) and drain any excess fat. (Really, did I have to mention that? Yuck.)

Add the tomato sauce and simmer while you do the noodles & stuff.

What’s that you say?

You’re wondering why you see diced tomatoes in this pan and they’re not in the recipe?

Yeah, that’s because I didn’t have enough tomato sauce. So I threw in some tomatoes. I have no idea if mine came out “right” or not, but it was good.

Next time I’ll make sure I have enough tomato sauce and see which way we like it better.

Sour Cream Noodle Bake While your meat mixture simmers and gets all delicious, cook the egg noodles until they’re almost done. They’ll cook a little in the oven so don’t over do it.
Then, in a large (or medium if you insist) bowl, mix the sour cream, cottage cheese, green onion (if you have some, I clearly didn’t) and pepper.

Sour Cream Noodle Bake And now the fun part!
Using a square pan, (shape doesn’t really matter, just don’t use something huge,) start the layering process by putting half the noodle mixture into the pan.
Follow that with half the meat mixture then half the cheese.
Repeat, ending with the cheese. Sour Cream Noodle Bake Bake for 15-20 minutes, until the cheese is melted. (This wasn’t as dry as it looks in this picture.)

Sour Cream Noodle Bake Get the kids to set the table.
(That’s my Cheesy Garlic Bread and obviously a salad.)

Sour Cream Noodle Bake Enjoy your dinner!


Sour Cream Noodle Bake
Serves: 6
Prep time:
Cook time:
Total time:
  • 1-1/4 pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • ½ teaspoon Salt
  • Freshly Ground Black Pepper
  • ½ package Egg Noodles
  • ½ cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • ½ cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Cheddar Cheese
  1. Preheat oven to 350°
  2. Brown ground beef, sprinkled with salt, and drain the excess fat.
  3. Add tomato sauce and some fresh black pepper.
  4. Simmer while you make the noodles and sour cream mixture.
  5. Cook noodles in salted water until almost done. (They'll cook a little more in the oven.)
  6. In a medium bowl, combine sour cream, cottage cheese, green onions and pepper.
  7. Drain the noodles and add to the mixture.
  8. Put half of the noodle mixture in a baking dish.
  9. Top with half of the meat mixture, then half of the cheese.
  10. Repeat and end with a layer of cheese.
  11. Bake for 20 minutes or until cheese is melted.

Here’s the original post where  found this recipe after seeing it on TV.


  1. Lacey says

    Ha I was just going to ask if you knew if it’d freeze well. Also wanted to ask if you’ve ever frozen your chicken pie. That recipe looks so yummy too! Thanks for all the yummy ideas you share with us!

    • says

      Hi Lacey,
      Honestly, I liked that dish (Sour Cream Noodle Bake) better the first time we had it than the second. I may have done something wrong the second time, I’m not sure. My opinion on the chicken pie is that it does OK frozen but I prefer to just freeze the cooked chicken, you can go ahead and add the veggies so you know you’ll have them, and freeze the crust (dough) separately. Then when you want it you just have to make the gravy. I think that gives you a pie that tastes like you made it fresh that day.
      Hope that helps!

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