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Sour Cream Noodle Bake

A delicious ground beef, noodle, sour cream, cottage cheese, tomato soup in a casserole form.
Course: Main Course
Cuisine: American
Author: Catherine's Plates

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.