Sour Cream Beef Bake (Print Version)
# Ingredients:
→ Base
01 -
Uncooked egg noodles (12 ounces)
02 -
1 pound of ground beef
03 -
1 yellow onion, diced small
04 -
2 cloves garlic, minced
→ Sauce & Seasonings
05 -
Can of tomato sauce (15 ounces)
06 -
Drained diced tomatoes (15 ounces)
07 -
1 spoonful of Worcestershire sauce
08 -
2 teaspoons of smoked paprika
09 -
A pinch of red pepper flakes (adjust as liked)
10 -
Salt and black pepper, add to taste
→ Creamy & Cheese Elements
11 -
8 ounces of sour cream
12 -
Small curd cottage cheese (8 ounces)
13 -
Half a cup of shredded Parmesan cheese
14 -
2 cups of shredded cheddar cheese
15 -
Chopped parsley for topping
# Instructions:
01 -
In salted boiling water, cook the noodles until just barely firm to the bite, then rinse with cool water and toss with a little oil so they don’t stick together.
02 -
In a skillet, cook the ground beef, breaking it into crumbles as it browns. Drain off any grease when done.
03 -
Toss in the chopped onion and minced garlic to the beef, cooking for a few minutes until they start smelling amazing.
04 -
Mix in tomato sauce, diced tomatoes, Worcestershire sauce, paprika, red pepper flakes, salt, and pepper. Let it simmer until it reduces down a bit, about 5 minutes.
05 -
Blend sour cream, cottage cheese, Parmesan, and the cooked noodles together in a large mixing bowl.
06 -
In a casserole dish (9x13), layer half the noodle mixture, half the meat sauce, and some cheddar cheese. Repeat the layers, finishing with cheddar on top.
07 -
Pop it in the oven, uncovered, at 350°F for 25-30 minutes. It’s ready once the cheese is melted and bubbly.
08 -
Sprinkle with fresh parsley if you want and serve it while it’s warm.
# Notes:
01 -
Give it a kick by adding jalapeños or chili powder.
02 -
Crumble some bacon on top for extra taste.
03 -
Awesome for preparing ahead for family meals.
04 -
Tastes great reheated the next day too.