There’s a certain magic that happens in my kitchen when I make this Sour Cream Noodle Bake. It all started on a hectic weeknight, rummaging through my fridge and pantry, craving something deeply comforting but utterly simple. What emerged from that happy experiment was this dish—a glorious, bubbling casserole that fills the house with the aromas of savory beef, tangy marinara, and toasty cheese. It’s the smell of pure comfort, of a hug in food form. It instantly became a family favorite, and I knew I had to share it. This isn’t a fussy recipe; it’s a forgiving, hearty, and incredibly delicious one-pot wonder that feels like home.
Ingredients
- 1 lb lean ground beef (I use 90/10)
- ½ cup finely diced sweet yellow onion
- ½ tbsp minced garlic
- 1 (24 oz) jar of a good-quality Marinara Sauce
- 1 tsp kosher salt
- 1 tsp black pepper
- 12 oz wide egg noodles
- 1 ½ cups small-curd cottage cheese (full-fat for best creaminess)
- ¼ cup sour cream (full-fat, please!)
- ¼ cup sliced green onions
- 3 cups shredded cheese blend (I use 2 cups Italian blend and 1 cup sharp cheddar)
A quick note on ingredients: Don’t skip the cottage cheese! I know it might seem odd, but when it bakes, it melts into the most luxurious, creamy layer that holds everything together—you won’t taste distinct “curds.” And for the marinara, use a brand you genuinely enjoy eating on its own; it’s the backbone of the sauce. I’ve tried this with fat-free dairy options, and trust me, it makes a huge difference in texture and flavor to use the full-fat versions here.(See the next page below to continue…)