Beefy Sour Cream Noodle Bake

This was a great meal to switch up our dinner routine.  My family loved it, well except for the picky one, but we couldn’t even get him to try a bite.  I would compare it to a beef stroganoff casserole.  It had the perfect blend of cheeses and sour cream.  This cheesy dish was a hit with our family!

Rating: 3 stars  Difficulty of Recipe: 2 stars
Things I did differently:  Kept it the same.
Things I would change next time:  Nothing
Will I make it again?  Yes
Recipe from:  The Pioneer Woman, adapted by Time for Supper


1 1/4 lb ground beef
1 (15oz) can tomato sauce
1/2 tsp salt
1/4 tsp pepper
8 oz egg noodles
3/4 c sour cream
1 1/4 c small curd cottage cheese
2 c sharp cheddar cheese, grated

Brown ground beef. Season beef with salt, pepper, and some onion powder. Drain any excess fat. Add tomato sauce and simmer for about 10 min. Meanwhile, cook noodles al dente, drain, and set aside. In a medium bowl combine sour cream, cottage cheese, salt, and pepper. Stir the noodles into the sour cream mixture. To assemble grease a 9×13 casserole dish, layer half the noodles on the bottom then half the meat sauce, then half the cheese. Repeat layers. Bake at 350 degrees for 20 minutes until cheese melts.


  1. says

    This is one of my favorite Pioneer Woman recipes! I sub the cottage cheese for cream cheese because my hubby HATES cottage cheese. Even our picky non-tomato eating son will eat a *little* of this. :-)

  2. Rosa says

    I made this last week, I subbed the sour cream with Greek Yogurt and the noodles with whole wheat spaghetti! My boys loved it and are asking for it again. I am curious if this freezes well though, would love to have some on hand all the time!

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