Name: Sour Cream Noodle Bake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces wide egg noodles; 1 pound lean ground beef; ½ cup finely chopped sweet yellow onion; ½ tablespoon minced garlic; 24 ounce jar of Marinara Sauce (RAO’s brand recommended); 1 teaspoon kosher salt, divided; 1 teaspoon fresh cracked black pepper, divided; 1¼ cup 4% small curd cottage cheese; ½ cup sour cream; ⅓ cup thinly sliced green onions; 3 cups shredded cheese: 1½ cups shredded mild cheddar cheese and 1½ cups shredded Monterey Jack cheese

If you’re anything like me, you know that comfort food hits different on a cozy night in, and this Sour Cream Noodle Bake Recipe is the ultimate cozy hug on a plate. It’s that perfect blend of tender egg noodles, rich meat sauce, and a creamy sour cream layer that makes every bite melt in your mouth. What I love most is how simple it is to throw together, yet it feels like something special—ideal for busy weeknights or a casual weekend dinner with friends.

One of the best parts about this Sour Cream Noodle Bake Recipe is how it balances rich and tangy flavors with hearty textures. The cottage cheese mixed with sour cream adds a velvety touch without making it overly heavy, and those mild cheddar and Monterey Jack cheeses create the perfect melty, gooey top. Trust me, once you make this, it’ll quickly become your go-to when you want something filling but fuss-free.

Ingredients You’ll Need

These ingredients come together beautifully, offering familiar flavors that complement each other wonderfully. I recommend grabbing good-quality marinara and fresh onions for a noticeable difference in the final dish.

Wide egg noodles: Wide noodles hold the sauce better and provide a great chewy texture.
Lean ground beef: I use 90/10 for less grease but still plenty of flavor.
Sweet yellow onion: Finely chopped for subtle sweetness without overwhelming the meat sauce.
Minced garlic: Fresh garlic makes the sauce pop, but you can use jarred in a pinch.
Marinara sauce: I swear by RAO’s brand here—thick, rich, and not too sweet.
Kosher salt: Divided to season both meat sauce and noodle layers perfectly.
Fresh cracked black pepper: Adds just the right amount of bite, split between layers.
Small curd cottage cheese (4%): Gives creaminess and subtle tang without turning watery.
Sour cream: Balances the sharpness of the cheeses and adds moisture.
Green onions: Thinly sliced for freshness and a pop of color.
Shredded cheese: I use a blend of mild cheddar and Monterey Jack for melty richness.

Variations

I love tweaking this Sour Cream Noodle Bake Recipe depending on what’s in my fridge or who I’m cooking for. Feel free to personalize it—this dish is super flexible and forgiving!

Vegetarian version: Swap ground beef for sautéed mushrooms and chopped zucchini—I actually did this once when friends came over and nobody missed the meat!
Spicy twist: Add red pepper flakes or a splash of hot sauce to the meat sauce for an extra kick.
Dairy-free alternative: Use dairy-free sour cream and cheese; just keep an eye on moisture levels to avoid soggy noodles.
Herb additions: Sprinkle fresh basil or parsley on top before serving to brighten it up.

How to Make Sour Cream Noodle Bake Recipe

Step 1: Cook the noodles just right

Start by boiling the wide egg noodles in salted water until they’re just al dente. I usually cook them for about 6-7 minutes, but keep tasting to avoid mushiness since they’ll bake more later. Drain and set aside so they don’t stick together—tossing with a tiny bit of oil helps if you’re prepping ahead.

Step 2: Make the hearty meat sauce

While the noodles cook, brown the lean ground beef in a skillet over medium heat. Once it’s starting to brown, toss in the finely chopped onion and garlic—this combo builds a great base flavor. Drain off excess fat if needed before stirring in your marinara sauce, half the salt, and half the pepper. Let it simmer gently, giving those flavors time to marry—this step is where patience really pays off.

Step 3: Prepare the creamy sour cream layer

In a medium bowl, combine the cottage cheese with sour cream and thinly sliced green onions. This mixture is the magic that keeps the bake moist and tangy, balancing the richness of the meat and cheese. Give it a good stir but don’t overmix; a little texture is perfect here.

Step 4: Assemble everything in layers

Grab a baking dish and spread half of your cooked noodles evenly on the bottom. Spoon half of the meat sauce over that, then layer the sour cream mixture, spreading it gently. Repeat once more and top generously with shredded cheddar and Monterey Jack cheese. Don’t be shy—cheese makes everything better!

Step 5: Bake to golden perfection

Pop the assembled dish into a preheated 350°F (175°C) oven and bake uncovered for about 30-35 minutes. You want the cheese on top melted and bubbly with a slight golden crust. If the edges brown too quickly, loosely cover with foil halfway through baking. Let it rest 5-10 minutes before serving to let the layers settle and make it easier to slice.

How to Serve Sour Cream Noodle Bake Recipe

The image shows a clear glass casserole dish filled with three visible layers: the bottom layer is pasta mixed with tomato sauce, the middle layer is chunky cooked ground meat covered with more tomato sauce, and the top layer is melted white and yellow cheese spread evenly all over. A silver serving spoon is scooping into the dish from the left side, lifting some meat and cheese. The dish sits on a white marbled surface, with green chopped onions in a small wooden bowl to the back left and some whole green onions lying nearby on the right side. There is a black plate stacked with forks further back on the right, and a blue and white-striped cloth napkin on the lower left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle extra fresh green onions or chopped parsley on top right before serving for a fresh burst of color and flavor. A little cracked black pepper and maybe a dash of smoked paprika also add a lovely finishing touch if you’re feeling fancy.

Side Dishes

This bake stands beautifully on its own, but I love pairing it with a crisp green salad or steamed broccoli to lighten things up. Garlic bread or a simple roasted vegetable medley also complements the savory richness perfectly.

Creative Ways to Present

For dinner parties, I sometimes bake in individual ceramic ramekins—I think it feels extra cozy and special. You could also sprinkle some panko mixed with parmesan on top before baking to add an irresistible crispy crust that guests always rave about.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen after resting, but be sure to reheat gently to keep the noodles tender and the cheese from drying out.

Freezing

This is a great recipe for freezing! I let it cool completely, then freeze it in portions or the whole dish, wrapped tightly with plastic wrap and foil. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers covered with foil in a 350°F oven until warmed through, about 20 minutes. If you’re in a hurry, stovetop warming in a covered skillet over low heat works too—add a splash of water to keep moisture in. Microwaving is fine for quick meals; just stir halfway to heat evenly.

FAQs

Can I use other types of noodles for this Sour Cream Noodle Bake Recipe?

Absolutely! While wide egg noodles are classic and hold the sauce well, you can use penne, fusilli, or even rigatoni. Just make sure to cook them to al dente so they don’t turn mushy in the bake.
Is it possible to make this dish vegetarian?

Yes! You can swap the ground beef with sautéed vegetables like mushrooms, zucchini, or even lentils for protein. The rich sour cream and cheese make it hearty enough that you won’t miss the meat.
Can I prepare the Sour Cream Noodle Bake Recipe in advance?

You sure can. Assemble the bake up to the baking step, then cover and refrigerate overnight. When ready, just bake it fresh—it’s great for busy days or dinner guests.
What’s the best way to reheat leftovers without drying them out?

Cover the bake with foil to retain moisture and reheat gently in the oven at 350°F. You can add a splash of water if reheating on the stovetop or microwave to keep it from drying out.
Can I substitute sour cream with plain yogurt?

Yes, plain Greek yogurt works as a tangy substitute, but choose full-fat and avoid the non-fat versions to maintain creaminess and flavor.

Final Thoughts

This Sour Cream Noodle Bake Recipe feels like a warm, satisfying hug on those nights when you want something cozy and fuss-free but still delicious. I’ve made it dozens of times—from quick family dinners to potluck contributions—and it’s always met with happy plates and requests for seconds. I can’t wait for you to try it out and make it your own—once you do, it might just become your new comfort food staple!