This is one of those recipes that have been passed down from generation to generation in my family. The funny thing happened when I first made this after getting married to my husband. He got so excited and told me it was his favorite casserole growing up. He thanked me for getting the recipe from his mom. I had to explain that I had not called his mom, that it was one that my mom had made for us as we grew up.
Sour Cream Beef Noodle Casserole is similar to Stroganoff, but I am sure you will see the difference when you make it. This casserole is one of the most simple and basic dishes that I believe ever existed. And honestly, as with all homemade meals, I do believe that it tastes much better than the box mixes available at the local grocer. As with all recipes, feel free to add your special touch to this recipe and make it special for your family. That way it will be one of those recipes passed down through the generations.
Frequently Asked Questions
Why am I adding tomato sauce to cottage cheese and sour cream?
I realize that these do not sound as though they would pair well together. However, once you try it, you are sure to understand that sometimes the most unlikely pairings taste the best.
Can I use a different type of pasta?
Technically, of course you can! When I was growing up, my mom used shell macaroni, the large kind so that the sauce would sit in the shell. I prefer to use egg noodles and soak up the sauce using crusty type bread.
How should I store any food that is left after dinner?
Simply cool the food until it reaches room temperature. Then you can place it into an airtight container and store in the refrigerator for up to 4 days.
Can I freeze the Sour Cream Beef Noodle Casserole?
Yes, you can freeze this casserole. Place it into an airtight, freezer-safe container. Place it in the freezer for up to 4 months. Be warned there may be a slight separation of the sauce when it thaws.
Are there any variations that can be used for this recipe?
You could add mushrooms, green onions, chili beans, or corn. Use your imagination and add in some of your favorite ingredients.
INGREDIENTS YOU’LL NEED
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Ground Beef (lean)
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Tomato Sauce
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Yellow Onion, diced
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Italian Seasoning
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Salt
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Black Pepper
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Garlic, minced
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Cottage Cheese (small curd)
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Sour Cream
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Egg Noodles, cooked
STEP-BY-STEP INSTRUCTIONS
First: Preheat the oven to 350°F.
Second: Lightly spray a 9x13 baking pan with nonstick spray.
Third: Boil the egg noodles according to the package directions.
Fourth: In a skillet, crumble and brown the ground beef, adding the diced onion when the meat is halfway cooked.
Fifth: Drain the noodles when cooked to al dente, but keep warm.
Sixth: Add the garlic to the skillet and cook for 1 more minute.
Seventh: Season the meat with salt and pepper, if desired.
Eighth: Stir the tomato sauce and Italian seasoning into the meat and let simmer for a few minutes.
Ninth: Remove from the heat and set aside.
Tenth: In a medium bowl, stir together the sour cream and cottage cheese. Add in the cooked egg noodles and stir to coat the noodles. Season with salt and pepper if desired.
Eleventh: Layer half of the noodle mixture on the bottom of the baking pan, cover with half of the meat sauce.
Twelfth: Layer the remaining egg noodles over the meat mixture and top with the remaining meat mixture.
Thirteenth: Sprinkle the shredded cheese over the top and place on the center rack of the oven.
Fourteenth: Bake for approximately 30 minutes until the cheese is melted and the sauce is bubbly.
Fifteenth: Remove from the oven and let stand for 10 minutes before serving.
Sixteenth: Sprinkle some fresh chopped parsley over the top and serve with your choice of sides.
Sour Cream Beef Noodle Casserole
Ingredients
- 1 lb ground beef, lean
- 30 oz tomato sauce
- 1 small yellow onion, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 garlic cloves, minced
- 1 cup cottage cheese, small curd
- 1 cup sour cream
- 8 oz egg noodles, cooked according to dir
Instructions
Lightly spray a 9x13 baking pan with nonstick spray.
Boil the egg noodles according to the package directions.
In a skillet, crumble and brown the ground beef, adding the diced onion when the meat is halfway cooked.
Drain the noodles when cooked to al dente, but keep warm.
Add the garlic to the skillet and cook for 1 more minute.
Season the meat with salt and pepper, if desired.
Stir the tomato sauce and Italian seasoning into the meat and let simmer for a few minutes.
Remove from the heat and set aside.
In a medium bowl, stir together the sour cream and cottage cheese. Add in the cooked egg noodles and stir to coat the noodles. Season with salt and pepper if desired.
Layer half of the noodle mixture on the bottom of the baking pan, cover with half of the meat sauce.
Layer the remaining egg noodles over the meat mixture and top with the remaining meat mixture.
Sprinkle the shredded cheese over the top and place on the center rack of the oven.
Bake for approximately 30 minutes until the cheese is melted and the sauce is bubbly.
Remove from the oven and let stand for 10 minutes before serving.
Sprinkle some fresh chopped parsley over the top and serve with your choice of sides.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 86Total Fat: 12gSaturated Fat: 6gUnsaturated Fat: 6gCholesterol: 284mgCarbohydrates: 24gSugar: 18gProtein: 12g
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