This sour cream noodle bake recipe is a flavorful weeknight casserole that will make anyone happy. It is ready in about 30 minutes and makes great leftovers for the next day.
On Saturday and Sunday mornings you can catch me watching cooking shows on Food Network. It’s fun to test and try out new recipes from different Food Network chefs. I’ll also share the recipe on here with you guys as well if I think it’s worthy it! Like this recipe from Ree Drummond.
Ree has been one of my favorites to follow for a while now and I’m still watching her. This recipe was shared back in 2014 and her show is still on the air today. I absolutely love this baked noodle sour cream casserole recipe of hers. It’s really easy to make this recipe lower in calories as well by substituting a few changes.
If you have a lot of egg noodles on hand, this is a great recipe for them!
If you like Ree Drummond recipes please try Chocolate Peanut Butter Cup Cookies, Baked Ziti, or Knock You Naked Brownies.
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What Ingredients do I needfor Sour Cream Noodle Bake?
- Ground Chuck –Ground chuck can get expensive so use either ground beef or a flavorful pork sausage. Lean ground beef,ground turkey,or ground chicken can be used to make this lower calorie.
- Tomato Sauce – When purchasing canned tomatoes,it is important to read the label and choose a product with no added salt or sugar if you are looking for a healthier option.
- Salt and Black Pepper –to taste
- Egg noodles – or any spiral type of pasta
- Sour Cream –Regular or light to make lower calorie
- Cottage Cheese – 1% or 2% Can sub Ricotta cheese
- Sharp Cheddar –Mild or Extra Sharp,sometimes I will use Colby Jack cheese
- Green Onions–for garnish
- See the recipe card below for a full list of ingredients and measurements.
How to make Sour Cream Noodle Bake Casserole
To print the full recipe please see the recipe card below.
Step 1 Preheat the oven to 350 degrees F.
Step 2Brown the ground chuck in a large skillet. Drain the fat,and then add the tomato sauce,½ teaspoon salt and plenty of freshly ground black pepper. Stir,and then simmer while you prepare the other ingredients.
Step 3 Cook the egg noodles until al dente. Drain and set aside.
Step 4In a medium bowl,combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
Step 5To assemble,add half of the noodles to a baking dish. Top with half the meat mixture,and then sprinkle on half the grated Cheddar. Repeat with noodles,meat and then a final layer of cheese. Bake until all the cheese is melted,about 20 minutes.
How to Serve:Serve with crusty French bread.
How to Freeze
Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
Cook from frozen
Place directly in a 375-degree F oven and bake,covered,for 45 minutes. Remove the lid and bake until lightly brown and bubbly,about 20 minutes more.
Makes 12 servings:Serving size:1 cup.
Other Ree Drummond Recipes to Try
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Sour Cream Noodle Bake
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:81x
Category:Easy
Method:Bake
Cuisine:American
Description
This sour cream noodle bake recipe is a flavorful weeknight casserole that will make anyone happy. It is ready in about 30 minutes and makes great leftovers for the next day.
- 1 ¼pounds ground chuck
- One 15-ounce can tomato sauce
- ½ teaspoonsalt
- Freshly ground black pepper
- 8 ouncesegg noodles
- ½ cupsour cream
- 1 ¼ cupssmall curd cottage cheese
- Pinch red pepper flakes
- ½ cupsliced green onions (less to taste)
- 1 cupgrated sharp Cheddar
- Crusty French bread,for serving
Instructions
- Preheat the oven to 350 degrees F.
- Brown the ground chuck in a large skillet. Drain the fat,and then add the tomato sauce,½ teaspoon salt and plenty of freshly ground black pepper. Stir,and then simmer while you prepare the other ingredients.
- Cook the egg noodles until al dente. Drain and set aside.
- In a medium bowl,combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
- To assemble,add half of the noodles to a baking dish. Top with half the meat mixture,and then sprinkle on half the grated Cheddar. Repeat with noodles,meat and then a final layer of cheese. Bake until all the cheese is melted,about 20 minutes.
- Serve with crusty French bread.
- To freeze:Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
- To cook from frozen:Place directly in a 375-degree F oven and bake,covered,for 45 minutes. Remove the lid and bake until lightly brown and bubbly,about 20 minutes more.
- Makes 12 servings:Serving size:1 cup.
Notes
WW Points:10 Click here to see in recipe builder(will have to log in)
I used 93% lean ground beef,light sour cream,and 1% low fat cottage cheese to figure points in the recipe builder.
Nutrition
- Serving Size:1 cup
- Calories:388
- Sugar:9g
- Sodium:792mg
- Fat:12g
- Saturated Fat:5g
- Carbohydrates:41g
- Fiber:4g
- Protein:28g
Ingredients fromRee Drummond
