Sour Cream Noodle Bake
A delicious ground beef, noodle, sour cream, cottage cheese, tomato soup in a casserole form.
Equipment
- large skillet
- large pot
- 9 x 13 baking dish
Ingredients
- 12 oz egg noodles, uncooked
- 1/2 TBS salt
- 1 cup cottage cheese
- 1 cup sour cream
- 1 lb ground beef
- 1/2 medium yellow onion, diced
- 1 (10oz) can tomato soup
- 1/4 cup water
- 1 1/2 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
- 8 oz sharp cheddar cheese, shredded (DIVIDED)
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 baking dish. Set aside.
- Bring a large pot of water to a boil. Add 1/2 TBS salt & package of egg noodles. Cook per instructions on package for al dente. Drain and place noodles back into pot. Add cottage cheese & sour cream to the drained noodles and mix well. Set aside.
- In the meantime brown ground beef in a large skillet over medium high heat until browned. Drain grease. Add onion and cook until softened.
- Add in tomato soup, water, garlic, Italian seasoning, salt & pepper. Stir until well combined. Let simmer for 5 minutes. Turn off heat.
- Place noodle mixture in bottom of prepared baking dish evenly. Sprinkle 1/2 of shredded cheese onto noodle mixture. Spoon meat mixture on top of cheese and spread evenly. Top evenly with remaining cheese.
- Bake for 20 minutes until cheese has melted and golden. Enjoy.