March 24, 2023
Review RecipeSour Cream Pasta Noodle Bake
Rich and creamy, this sour cream noodle bake is loaded with the comforting flavors of tender noodles, savory beef and plenty of cheese.
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This rich and creamy sour cream noodle bake is pure comfort food. It can’t get any better than seasoned ground beef, tender noodles and a cheesy sauce combined together and baked, perfect to fill you up on a chilly day.
INGREDIENTS FOR SOUR CREAM NOODLE CASSEROLE
You’ll need:
- 8 ounces wide egg noodles, cooked and drained (about ½ of a standard box/bag)
- 1 pound ground beef
- ½ large yellow onion, diced (about 1 cup)
- 3-4 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- 8 ounces sour cream
- 8 ounces ricotta or small curd cottage cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup chives or diced green onions
- 16 ounces mozzarella cheese, grated
SUBSTITUTIONS FOR SOUR CREAM PASTA
MEAT: I like to use lean ground beef in this easy dinner recipe. You can even substitute ground turkey if you prefer. If there is a lot of grease in the pan after browning the meat, drain it before adding the marinara sauce.
CHEESE: Ricotta or cottage cheese can be used in this great recipe. The combination of sour cream and ricotta makes a delicious creamy sauce.
NOODLES: You can substitute other types of noodles. Rotini or campanelle would be great substitutions in this sour cream casserole recipe.
MOZZARELLA: Some people like to use grated cheddar cheese. This would also taste good, but would taste less like a traditional Italian dish.
VEGGIES: If you’d like to add green pepper or mushrooms into your recipe to sneak in some extra veggies, you can. Sauté them along with the onions to soften them up before adding them to the casserole.
SPICE: Give your dish a kick with a pinch of red pepper flakes added to the ground beef or cheese mixture along with the other seasonings.
Can I use different meat in this recipe?
You could use ground chicken, turkey, pork or Italian sausage in place of the ground beef in this recipe.
Can I use a different type of noodles in this recipe?
Any short, bite-sized noodles would work well in this recipe. Try rotini, penne, or farfalle for great options.
HOW TO MAKE SOUR CREAM NOODLE BAKE
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Cook noodles in a large pot of salted water to al dente according to the package directions. Drain pasta.
PRO TIP:
To test for al dente, take a bite into the pasta, and if your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
STEP THREE: In a large skillet, brown beef, diced onions, and garlic. Cook over medium-high heat until the meat is no longer pink and the onions are tender.
PRO TIP:
When browning the meat, break apart larger chunks with a spatula. A wooden spatula works great.
STEP FOUR: Add the marinara sauce to the meat mixture and simmer for 5 minutes.
STEP FIVE: In a medium bowl, stir together the sour cream, ricotta, onion powder, garlic powder, and chives. Mix until combined.
STEP SIX: Toss together the cooked noodles and sour cream mixture.
STEP SEVEN: In a 9×13-inch glass baking dish, layer half of the noodle mixture, half of the meat sauce, and half of the cheese. Repeat with a second layer.
STEP EIGHT: Bake for 20 to 25 minutes, or until the cheese is melted and beginning to brown.
OUR RECIPE DEVELOPER SAYS
This dish could be assembled ahead of time. Store the prepared dish covered in the fridge and pop it in the oven when you are ready to bake it.
STEP NINE: Remove from the oven and serve immediately.
HOW TO SERVE SOUR CREAM CASSEROLE
This easy weeknight meal is one that the whole family will ask for again and again. , Garnish it with a sprinkle of chives or parsley and parmesan cheese.
Add a slice of garlic bread or cheesy pull-apart bread and a green side salad or Caesar salad and you will have a hearty dinner to add to your meal rotation.
Casseroles are always a winner, especially on busy nights. Check out our hamburger casserole and Mexican casserole for more great meal ideas.
MORE NOODLE RECIPES
HOW TO STORE SOUR CREAM NOODLES
IN THE FRIDGE: Refrigerate this baked noodle dish for up to 3 days either covered in the baking dish or in an airtight container.
IN THE FREEZER: You can also freeze this casserole for up to three months in an airtight container.
NOODLE BAKE FAQs
Could I make this dish vegetarian?
If you’d like to turn this into a vegetarian meal, you could substitute black beans for ground beef.
Can I prepare this casserole ahead of time?
This beefy sour cream noodle bake can be prepared ahead of time and stored in the fridge covered in aluminum foil until you are ready to bake it.
Can you cook sour cream?
When combined with other ingredients and heated slowly, sour cream is perfectly fine to cook with.
Can I freeze this casserole for later?
This casserole can be frozen for up to three months. Thaw completely in the fridge and then bake at 350°F for 20 minutes until heated through.
YOU WILL LOVE SOUR CREAM PASTA
This dish tastes much like a traditional lasagna, but with the wide egg noodles in place of lasagna noodles. It’s the ultimate in good old-fashioned comfort food that is always a welcome choice when you are looking for a cozy meal.
More Recipes You’ll Love
Sour Cream Noodle Bake
Rich and creamy, this sour cream noodle bake is loaded with the comforting flavors of tender noodles, savory beef and plenty of cheese.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Ingredients
- 8 ounces wide egg noodles, cooked and drained (about ½ of a standard box/bag)
- 1 pound ground beef
- ½ large yellow onion, diced (about 1 cup)
- 3 to 4 cloves garlic, minced
- 24 ounces marinara sauce
- 8 ounces sour cream
- 8 ounces ricotta cheese, or small curd cottage cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup chives, or diced green onions
- 16 ounces mozzarella cheese, grated
Instructions
- Preheat the oven to 350°F.
- Cook pasta in a large pot of salted, boiling water to al dente according to package instructions. Drain pasta.
- In a large skillet, brown ground beef, diced onions, and garlic. Cook over medium-high heat until the meat is no longer pink and the onions are tender.
- Add the jar of marinara sauce to the meat mixture and simmer for 5 minutes.
- In a medium mixing bowl, stir together the sour cream, ricotta, onion powder, garlic powder, and chives. Mix until combined.
- Toss together the noodles and sour cream mixture.
- In a 9×13 glass baking dish, layer half of the noodle mixture, half of the meat mixture, and half of the cheese. Repeat with a second layer.
- Bake for 20 to 25 minutes, or until the cheese is melted and beginning to brown.
- Remove from the oven and serve immediately, garnished with a sprinkle of chives or parsley.
Notes
- This dish could be assembled ahead of time. Store the prepared dish covered in the fridge and pop it in the oven when you are ready to bake it.
- To test for al dente, take a bite into the pasta, and if your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
- When browning the meat, break apart larger chunks with a spatula. A wooden spatula works great.
Nutrition
Calories: 532kcal | Carbohydrates: 29g | Protein: 31g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 972mg | Potassium: 643mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1017IU | Vitamin C: 8mg | Calcium: 379mg | Iron: 3mg
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Comments
Gloria says
What a fantastic meal!
Arlene Pitts says
Great recipe: tasty and easy! Thanks
Jackie says
Great casserole! Easier than lasagna!
Erin says
Can this be made ahead and frozen?? Sounds delicious!
Layne Kangas says
Hi, Erin – this bake can be prepared ahead of time and stored in the fridge covered in aluminum foil until you are ready to bake it or frozen up to three months. Enjoy!
Kim says
I made this tonight for dinner, and my family said “it’s a keeper!” I used ground chicken instead of beef, I added a bell pepper that was sitting in the fridge and needed to be cooked, and I found some sliced Bel Gioso mozzarella at the store so I used that on top. It turned out great! I frequently decide after making a recipe the first time that it needs several changes, but I think the only thing I could have changed was to broil it for a couple of minutes at the end, but it smelled great and I was hungry!
Nina says
So it didn’t need salt?
Kimberly says
I used extra cheeses… Great!
Julie Salmon says
I grew up on thus. We called it dairy casserole though. I love this!!
Suzy Pratt says
Yummy 🤤
Scott says
I made this tonight. Was looking for a sour cream noodle bake that didn’t sound “blah” and this was it. It was literally one of the best casserole dishes I ever had. Creamy with a tomato-y (I know it’s not a word and I don’t care) kick. I forgot to add the chives but it still turned out good. I like to season the meat with salt and pepper after cooking for a bit more flavor and add some red chili flakes for spice but that’s all I changed.