Sour Cream Beef Noodle Casserole (Print Version)
# Ingredients:
→ Base
01 -
Egg noodles (12 ounces, uncooked)
02 -
Ground beef (1 pound)
03 -
Yellow onion (1, finely chopped)
04 -
Garlic cloves (2 medium, minced)
→ Sauce & Seasonings
05 -
Tomato sauce (15 ounce can)
06 -
Diced tomatoes (15 ounce can, drained)
07 -
Worcestershire sauce (1 tablespoon)
08 -
Smoked paprika (2 teaspoons)
09 -
Red pepper flakes (to taste)
10 -
Salt and pepper (to taste)
→ Creamy & Cheese Elements
11 -
Sour cream (8 ounces)
12 -
Small curd cottage cheese (8 ounces)
13 -
Parmesan cheese (½ cup, shredded)
14 -
Cheddar cheese (2 cups, shredded)
15 -
Fresh parsley for garnish
# Instructions:
01 -
Boil egg noodles in salted water until al dente, rinse with cold water, and toss with a splash of olive oil to prevent sticking
02 -
Brown ground beef in a skillet, breaking into small pieces, then drain excess fat
03 -
Add onion and garlic to the beef, sauté until fragrant (about 3 minutes)
04 -
Stir in tomato sauce, diced tomatoes, Worcestershire sauce, smoked paprika, red pepper flakes, salt, and pepper. Simmer until thickened (about 5 minutes)
05 -
In a large bowl, combine sour cream, cottage cheese, Parmesan cheese, and cooked noodles
06 -
In a 9x13 dish, layer half the pasta mixture, half the beef mixture, and half the cheddar. Repeat layers, finishing with cheddar on top
07 -
Bake uncovered at 350°F for 25-30 minutes until cheese melts and bubbles
08 -
Garnish with fresh parsley if desired and serve hot
# Notes:
01 -
Can be spiced up with jalapeños or cayenne pepper for extra heat
02 -
Add bacon bits for extra flavor
03 -
Perfect make-ahead dish for family dinners
04 -
Leftovers reheat well