Sour Cream Noodle Bake



12 oz. wide egg noodles

1 lb. ground beef

1 onion, chopped

1 bell bell pepper, chopped

8 oz fresh mushrooms, sliced

3/4 cup beef broth

1 can (6 oz) tomato paste

1/2 teaspoon dried oregano

8 oz. sour cream

12 oz. cottage cheese

1 teaspoon garlic powder

1 teaspoon salt

2 cups shredded mozzarella cheese, divided

1/2 cup Parmesan cheese, divided

2.8 ounces fried onions


Cook noodles al dente according to package directions. Drain and set aside.

Preheat oven to 350 degrees.

Chop brown chuck with onion, bell bell pepper and mushrooms. Drain excess fat, then add beef broth, tomato paste and oregano to meat. Set meat mixture aside.

Toss noodles with cottage cheese, sour cream, garlic powder and salt.

Grease a 13 x 9 pan. Pour half the noodle mixture evenly into the bottom of the pan. Top with half of the meat mixture, half of the mozzarella and half of the parmesan. Repeat layers with remaining noodles and remaining ground beef. Reserve remaining cheese. Cover the pan and bake for 25 minutes. Meanwhile, combine the remaining mozzarella and parmesan with the fried onions. After the 25 minutes, remove the foil and top the pan with the cheese/fried onion mixture. Cook, uncovered, for 10 more minutes or until the top of the pan is melted, brown and bubbly. Enjoy!!!!

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