Description
This Beef and Sour Cream Noodle Bake is a comforting and hearty casserole featuring a savory blend of ground beef, Italian sausage, tender onions, and a creamy sour cream mixture layered with egg noodles and melted cheeses. Baked to bubbly perfection with mild Italian seasoning and a hint of garlic, this dish is perfect for family dinners and meal prep.
Ingredients
Scale
Meat and Sauce
- ½ pound lean ground beef (or ground turkey or chicken)
- ½ pound mild Italian pork sausage
- 1 medium sweet onion, diced (such as Vidalia)
- 1 clove garlic, minced
- 2 cups tomato sauce (homemade or jarred marinara)
- Optional: Red pepper flakes, to taste
Pasta
- 1 (12-ounce) bag wide egg noodles (or penne or elbow macaroni)
Dairy and Mix-ins
- ½ cup sour cream
- ½ cup green onion, chopped (green and light green parts only)
- 1 ¼ cups small curd cottage cheese (optional, whipped for smoother texture)
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper (plus more for dusting)
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Optional: Parmesan cheese for serving
Instructions
- Preheat and Prep: Preheat oven to 350°F. Butter or spray a 9×13 inch casserole dish with cooking spray. Shred the cheddar and Monterey Jack cheeses and toss them together in a bowl.
- Brown Meats: In a large skillet over medium-high heat, brown the ground beef and Italian sausage until fully cooked. Remove from the skillet and drain on paper towels to remove excess fat.
- Sauté Vegetables: Using the same skillet, add the diced sweet onion and cook until softened, about 6-8 minutes. Add minced garlic and cook for an additional 1 minute. Remove from heat.
- Make Meat Sauce: Return the browned meat to the skillet with the onion and garlic. Stir in the tomato sauce and simmer on low heat. Add red pepper flakes if desired for a little heat. If the sauce is too thick, thin it with a splash of reserved pasta water.
- Cook Noodles: Boil a large pot of salted water and cook the egg noodles according to package directions minus 1 minute, so they remain firm. Drain and set aside.
- Prepare Cottage Cheese (Optional): For a smoother texture, whip the cottage cheese in a food processor for 1-2 minutes until creamy.
- 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 mixture over the cooked noodles and stir gently to coat evenly.
- Assemble Casserole: Spread half of the coated noodles in the prepared baking dish. Layer with half of the meat sauce, followed by half of the shredded cheese mixture. Repeat the layers with the remaining noodles, meat sauce, and cheese. Sprinkle additional black pepper on top if desired.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted and bubbly and the casserole is heated through.
- Serve: Remove from oven and serve immediately. Pair with a fresh side salad and garlic bread. Pass Parmesan cheese at the table for added flavor.
Notes
- For a leaner option, substitute ground turkey or chicken for the beef.
- Whipping the cottage cheese creates a creamier texture but is optional.
- If you prefer a spicier dish, add more red pepper flakes to the sauce.
- You can use different pasta shapes like penne or elbow macaroni if preferred.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Allow the casserole to rest for 5 minutes before serving for easier slicing.
