Sour Cream Noodle Bake

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 This Sour Cream Noodle Bake has comfort food written all over it! Noodles, ground beef, tomato sauce and lots of cheese are all inside this dish that your family is going to love!

Noodles, ground beef, tomato sauce, sour cream and lots of cheese are all inside this sour cream noodle bake. Life-in-the-Lofthouse.comI’ve found another easy and delicious dinner recipe for my family and this Sour Cream Noodle Bake is it! This recipe comes from the amazing Pioneer Woman aka. my idol. Love her!

This noodle bake is simple to throw together and totally yummy. My whole family loved it. The only thing I changed was added a little extra tomato sauce. I thought it needed it but everything else was perfect. I served ours with some garlic bread twists and a green salad. It was a perfect and easy weeknight meal.

Oh, and real quick- I am NOT a cottage cheese fan at all yet there’s cottage cheese in this recipe. You can’t taste it (in my opinion) it just gives it some extra cheesy goodness, and that’s never a problem with me. 😉

Noodles, ground beef, tomato sauce, sour cream and lots of cheese are all inside this sour cream noodle bake.


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Noodles, ground beef, tomato sauce, sour cream and lots of cheese are all inside this sour cream noodle bake.
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5 from 4 votes

Sour Cream Noodle Bake

A family-favorite dinner right here! Egg noodles, tomato sauce, ground beef and cheese. Yum 🙂
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Holly


  • 1 pound lean ground beef
  • 1 can (15 ounces) tomato sauce
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces dried egg noodles
  • 1/2 cup sour cream
  • 1 ¼ cups small curd cottage cheese
  • 1/2 cup green onions thinly sliced
  • 1 ½ cups shredded sharp Cheddar cheese


  • Preheat oven to 350 degrees F.
  • In a large skillet, over medium-high heat, brown and crumble the ground beef. Drain grease, then add the tomato sauce, salt and pepper to skillet. Stir mixture and reduce heat to low. Let simmer for about 5-10 minutes.
  • Meanwhile, boil egg noodles in a large pot of water until al dente. Drain water. Set noodles aside.
  • In a medium bowl, combine sour cream and cottage cheese, stir together and then stir in the egg noodles. Sprinkle with a little black pepper and gently stir mixture to coat the noodles. Stir in green onions.
  • Grease a 9×13 baking pan with non-stick spray. Layer half the noodles in the bottom of the pan, spread out evenly. Spread half of the meat mixture over the noodles, sprinkle with half the cheese. Repeat layers again, with remaining noodles, the rest of the meat mixture and then ending with the cheese.
  • Bake for 20 minutes or until cheese is melted. Serve and enjoy! ♥


FREEZER INSTRUCTIONS: Prepare up until last baking step. Do not bake. Place contents in a large freezer zip-lock bag or cover tightly with 2 layers of aluminum foil in a 9×13 baking dish. Freeze up to 2 months. To reheat: Place bag in the fridge to thaw up to 2 days. Place contents in a greased 9×13 baking dish. Bake, covered, at 350° F. for 30 minutes, or until heated through.



Noodles, ground beef, tomato sauce, sour cream and lots of cheese are all inside this sour cream noodle bake.

Noodles, ground beef, tomato sauce, sour cream and lots of cheese are all inside this sour cream noodle bake.

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Recipe Rating

33 thoughts on “Sour Cream Noodle Bake

  1. I made this tonight. AWESOME! I love how the sour cream and cottage cheese stick to the noodles and the cheese makes everything gooey, yummy!

  2. Try substituting 8 oz of cream cheese & 1/2 cup of milk instead of cottage cheese & sour cream . Add 1 bunch of sliced green onions to noodles . Add 1 can of Rotel tomatoes ( they have green chilis) to hamburger & sauce mixture . My family has been making this for 40 years . We call it Green Onion Casserole . Delicious !

  3. This looks like something my DH would like..even 8×8 pans will yield too much for us..I might try smaller pans and freeze. Cooking for two is sometimes more difficult then cooking for a crowd. I’ve been meaning to buy some of those square plates. Doesn’t the meal look so appetizing in them? I’ll put those on my shopping list, the next time I go to Walmart or Target or BB&B.

  4. This is absolutely delicious! I used the whole bag of noodles (12 oz instead of 8) and it still wasn’t dry (although my can of sauce was 24 oz instead of 23, so that may have helped). Had plenty of leftovers for lunch for work.

  5. i’m making this tonight and i’m super excited about it. unfortunately My grocery store was out of green onions…wth? i have a white onion though. do you think it’ll mess with the taste if i add that instead of green? or maybe add the onion when cooking the meat?

    1. I personally wouldn’t use the white onion. You can just leave out the onion all together and it will still taste great! 🙂

    1. Yes Lisa, you can make it all up until the baking point. Don’t bake. Cover with saran wrap and let sit in fridge for up to 24 hours before baking. 🙂 Then bake as directed, but you may need to cook a little longer because it’s going in the oven cold.

  6. 5 stars
    Made with spicy spaghetti sauce. We loved it! I make a similar one with cheddar cheese soup. Thanks for a twist on that casserole.

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