Sour Cream Noodle Bake

• servings: 4-6
• active time: 20mins
• total time: 40mins

Ingredients

For the Sauce Mixture:

1 pound ground beef 🥩

1 small sweet onion, diced 🧅

2 cloves garlic, minced 🧄

1 (15-ounce) can tomato sauce 🍅

1/2 teaspoon salt 🧂

1/2 teaspoon black pepper 🌶️

For the Noodle Mixture:

12 ounces egg noodles 🍝

1 1/2 cups small curd cottage cheese 🧀

3/4 cup sour cream 🥣

1/2 teaspoon salt 🧂

1/2 teaspoon black pepper 🌶️

1/2 teaspoon garlic powder 🧄

1/2 teaspoon onion powder 🧅

8 ounces shredded Colby Jack cheese 🧀

Directions

Preheat Oven:

Preheat your oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray and set it aside. 🔥

Cook the Beef Mixture:

In a large skillet over medium-high heat, add the ground beef and onion. Cook, breaking up the beef into crumbles, until the beef is no longer pink and the onion has softened, about 8-10 minutes. 🥩🧅

Add the minced garlic and cook until fragrant, about 30 seconds. 🧄

Stir in the tomato sauce, salt, and pepper. Bring to a simmer, then reduce the heat to low and simmer uncovered for 15 minutes, stirring occasionally. 🍅

Prepare the Noodles:

While the sauce is simmering, cook and drain the egg noodles according to the package directions. 🍝

Mix the Noodle Mixture:

In a large bowl, combine the cottage cheese, sour cream, salt, pepper, garlic powder, and onion powder. Mix until well combined. 🥣🧂

Add the cooked noodles to the bowl and stir until the noodles are well coated. 🍝

Assemble the Bake:

Place half of the noodle mixture into the bottom of the prepared baking dish. 🍝

Top with half of the meat sauce. 🥩

Sprinkle with half of the shredded Colby Jack cheese. 🧀

Repeat the layers with the remaining noodles, sauce, and cheese. 🍝🥩🧀

Bake:

Place the dish into the preheated oven and bake for 20 minutes, until warmed through and the cheese has melted. 🔥🧀

Serve:

Serve immediately and enjoy this comforting and delicious Sour Cream Noodle Bake! 🍽️😋

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 6-8