Name: Sour Cream Noodles Bake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb lean ground beef; 1 (15 oz) can tomato sauce; Kosher salt, to taste; Freshly ground black pepper, to taste; 8 oz uncooked egg noodles; 1/2 cup sour cream; 1 1/2 cup small curd cottage cheese; 1/3 cup green onions, sliced; 1 cup sharp cheddar cheese, grated

There’s something incredibly comforting about bubbling cheese, tender noodles, and a creamy tang that just hits the spot every time. This Sour Cream Noodle Bake Recipe has been a go-to in my kitchen when I want a dish that’s hearty, cheesy, and perfectly nostalgic. It’s the kind of meal that warms you from the inside out, and it’s surprisingly easy to pull together.

A close-up of a white rectangular baking dish filled with a layered pasta casserole. The bottom layer shows wide, flat egg noodles that are pale yellow with a soft texture. On top of the noodles, there is a thick layer of cooked ground meat in rich reddish-brown color mixed with tomato sauce. Scattered cheese curds are creamy white, mixed throughout the dish along with small bits of green herbs. A wooden spoon lifts a portion showing all the layers clearly. The dish sits on a white marbled surface with a blue cloth in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sour Cream Noodle Bake Recipe
Top Tip
How to Serve Sour Cream Noodle Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sour Cream Noodles Bake Recipe

Why You'll Love This Recipe

This Sour Cream Noodle Bake Recipe has quickly become one of my favorite comfort foods because it hits all the right notes — creamy, cheesy, and meaty with a subtle tang that makes it stand out from typical pasta bakes. Plus, it’s just plain satisfying and easy to customize.

Simple and straightforward: No complicated steps or fancy ingredients, just wholesome pantry staples you can keep on hand.
Creamy, tangy goodness: The sour cream and cottage cheese combo gives this bake a uniquely rich and fresh flavor you’ll crave again.
Perfect make-ahead dish: It holds up beautifully and even tastes better the next day—ideal for busy weeknights or feeding a crowd.
Family-friendly: Kids and adults alike love it, making dinner time easier and more joyful.

Ingredients & Why They Work

This recipe relies on classic ingredients that blend perfectly. The balance between the tangy sour cream, mild cottage cheese, and savory tomato sauce creates layers of flavor. Plus, don’t skip the sharp cheddar—it brings that irresistible melted cheesiness.

Flat lay of lean ground beef in a simple white ceramic bowl, a small white ceramic bowl with vibrant red tomato sauce, uncooked broad egg noodles arranged neatly, a small white ceramic bowl filled with smooth sour cream, a small white ceramic bowl of small curd cottage cheese, a few fresh green onion stalks sliced thinly beside them, a small white ceramic bowl of grated sharp cheddar cheese, two whole brown eggs with clean shells, small piles of kosher salt and freshly ground black pepper placed symmetrically all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Provides hearty protein and a rich base with minimal fat if you drain it properly.
Tomato sauce: Offers mild acidity and moisture; you can use plain or seasoned.
Egg noodles: Their texture holds up well in the bake, not getting mushy.
Sour cream: Adds tang and creaminess that’s key to flavor and moisture.
Cottage cheese (small curd): Gives a creamy element with a bit of texture and protein boost.
Green onions: Brighten the dish with a fresh onion flavor without overpowering.
Sharp cheddar cheese: Melts beautifully and adds depth with its bold flavor.
Kosher salt & freshly ground black pepper: Essential for seasoning at every layer.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Sour Cream Noodle Bake Recipe is how easy it is to tweak. I often switch up the meat or add a bit of spice to switch things up — it’s all about making it your own.

Variation: I’ve tried swapping ground turkey for beef when I wanted something lighter, and it turns out just as delicious—just be mindful of moisture since turkey can be drier.
Vegetarian tweak: Replace the beef with sautéed mushrooms and zucchini for a meatless version that still feels hearty.
Extra zing: A pinch of smoked paprika or a dash of hot sauce adds warmth that complements the creamy elements beautifully.

Step-by-Step: How I Make Sour Cream Noodle Bake Recipe

A white plate holds a serving of pasta with three visible layers mixed together: flat, yellowish noodles curled at the edges; small chunks of light brown ground meat; and white crumbles of cheese evenly spread throughout. The sauce is light red, slightly coating the noodles and meat, blending all parts. A silver fork rests on the left side of the plate, partly covered by the pasta. In the background, a soft teal cloth is slightly showing on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the noodles just right

Start by bringing a large pot of salted water to a boil, then drop in your egg noodles. Cook them until they’re al dente—firm but tender—because you don’t want soggy pasta once it bakes. Drain and set aside to cool slightly, so they don’t stick together.

Step 2: Brown the beef and build flavor

While your noodles cook, heat a large skillet over medium-high heat and brown the lean ground beef. Be patient and let it develop a nice crust—that’s flavor! Drain any excess fat, then stir in the tomato sauce. Season with salt and pepper, and drop the heat to low to simmer gently while you prep the creamy mix.

Step 3: Mix the creamy base

In a bowl, combine the sour cream and small-curd cottage cheese. Season with salt and pepper, then fold in the sliced green onions. This mixture lends moisture and tang that keep the bake from feeling heavy or one-note.

Step 4: Layer it up and bake

Start by adding half of the noodles and sour cream mixture to your baking dish. Spread half of the meat sauce over the top, then sprinkle with half the sharp cheddar. Repeat these layers, finishing with that gorgeous melty cheese on top. Bake at 350°F until it’s bubbly and golden—about 20 minutes.

Top Tip

From my experience making this dish dozens of times, these simple tips really help nail the perfect texture and flavor every time.

Don’t overcook the noodles: They’ll continue to soften in the oven, so firm noodles keep the bake from turning mushy.
Drain grease thoroughly: Even though you’re using lean beef, draining fat prevents a greasy, watery bake.
Layer carefully: Press down gently on layers to avoid gaps so every bite feels cohesive and cheesy.
Use sharp cheddar: The bold flavor balances the creamy base and tomato sauce perfectly—it’s worth splurging here.

How to Serve Sour Cream Noodle Bake Recipe

Sour Cream Noodle Bake - Serving Suggestion

Garnishes

I’m a big fan of sprinkling a little extra sliced green onion or fresh parsley right before serving—it adds a fresh pop of color and brightness. Sometimes I even add a few thin slices of fresh tomato on top after baking for a beautiful homemade touch.

Side Dishes

Green beans sautéed with garlic, a crisp Caesar salad, or even just some buttery steamed broccoli round out the meal perfectly. The bake itself is rich, so I like pairing it with something fresh and light to balance things out.

Creative Ways to Present

For family-style dinners, serving the bake straight from the dish is warm and inviting, but for a special occasion, I like to portion it into ramekins and melt just a bit of extra cheddar on top under the broiler for a personal cheesy crust. It always feels a little more special that way.

Make Ahead and Storage

Storing Leftovers

Leftovers from the Sour Cream Noodle Bake Recipe store really well in the fridge for up to 3 days. I like to cover it tightly with foil or transfer to an airtight container to keep moisture locked in and flavors fresh.

Freezing

This bake freezes wonderfully. Just assemble it but don’t bake, wrap it tightly in plastic wrap and foil, and pop it in the freezer for up to 2 months. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Reheating

I reheat leftovers in the oven at 350°F, covered loosely with foil to prevent drying, for about 15-20 minutes until warmed through. Avoid microwaving if you can—it tends to make the noodles a bit gummy, whereas the oven revives that fresh-baked texture.

Frequently Asked Questions:

Can I use different types of pasta for the Sour Cream Noodle Bake Recipe?

Absolutely! While egg noodles are traditional and hold up well during baking, you can try penne, rotini, or even bowtie pasta. Just be sure to cook it al dente, so it doesn’t get too soft in the oven.

Is this recipe suitable for freezing?

Yes, the bake freezes very well. Assemble the dish but don’t bake it, wrap it tightly to prevent freezer burn, and freeze. Thaw overnight before baking, and add a few minutes to baking time if needed.

Can I make this dish vegetarian?

Definitely! Skip the ground beef and replace it with sautéed mushrooms, zucchini, or a plant-based ground substitute. You can keep all the other ingredients the same for a satisfying vegetarian version.

What cheese works best in the Sour Cream Noodle Bake Recipe?

Sharp cheddar is my top pick because it melts well and provides a flavorful punch that balances the creamy sour cream and tangy tomato sauce. You could try mild cheddar or even Monterey Jack if you prefer a milder taste.

Final Thoughts

Honestly, this Sour Cream Noodle Bake Recipe feels like a warm hug on a plate. I always come back to it when I want something that’s comforting but still fresh and lively thanks to the sour cream and green onions. Give it a try—you might just find yourself making it over and over like I do!