Sour Cream Noodle Bake



I’m in a rut. January and February are the longest most boring months ever. I don’t think I’ve gone anywhere exciting in a long time. Everyday it’s been the same thing work, home, dinner, stuff, bed…I need to change that! What do you do to get out of a rut? Buy a new lipstick or nail polish? I’ve got to do something and fast!

This post is going to be a fast one because I need to get to bed!

I like casseroles. I love using my oven. This meal fits both of those things!

I love that this recipe uses basic ingredients that are probably in your kitchen right now. I am not a cottage cheese fan so I had to go out and get that but if you like that curdly thing you probably have it in your fridge! I only eat it when it is incorporated in a recipe, never on its own! Growing up we never ate foods like this or nothing like what I’ve posted on my blog. We ate a lot of mexican rice, beans, beef and pork. There wasn’t much adventure at all in our meals. Now my kids tell me to stop cooking different foods and to just cook the same ones over and over…hmmm…something weird about that I think!

Sour Cream Noodle Bake


  • 1-1/4 pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • 1/2 teaspoon Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • 1/2 cup Sour Cream
  • 1-1/4 cup Small Curd Cottage Cheese
  • 1/2 cup Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese


Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

I served the bake with a salad to get some veggies in. I liked the soft, smooth taste of this casserole. It’s perfect for this snowy weather we are having!

Happy Friday!



Recipe from


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