Sour Cream Noodle Bake


This is a family fave and is so easy to put together.  Ree Drummond, The Pioneer Woman, is my HERO!  Everything she cooks is a winner!

Here is a link to her recipe.

I modified mine a bit.  That’s the beauty of cooking, you can always change things up a bit to your liking! I LOVE fresh and I raided my garden for something a little extra!  Fresh Bell Peppers, Basil, Oregano, Parsley and Tomatoes always make things better.


I chopped all these babies up and added them to my tomato sauce.


The sauce looks amazing!  LOVE the colors!


I even had my “helpers”


Sour Cream, Cottage Cheese and FRESH cracked Pepper mixture!


The Pioneer Woman’s Sour Cream Noodle Bake:


  • 1-1 1/4 Lb Ground Beef
  • 1 Can 15 OZ Tomato Sauce ( also added some fresh tomatos from the garden)
  • 1/2 t Salt
  • Freshly Ground Pepper
  • 8 OZ Medium Egg Noodles
  • 1/2 C Sour Cream
  • 1-1/4 C Small Curd Cottage Cheese
  • 1/2 C Green Onions (I was out, so I skipped the onions)
  • 1 C Grated Sharp Cheddar Cheese ( I added some Parmesan and Mozzarella Cheese)
  • Optional:  Fresh herbs if available, I added basil, oregano and parsley.


  1. Preheat oven to 350
  2. Brown ground beef in large skillet, drain fat, the add tomato sauce, salt, and lots of freshly ground pepper.  This is when I added my herbs and chopped tomatoes.  Stir and simmer while preparing other ingredients.
  3. Cook egg noodles until al dente. Drain and set aside.
  4. In a medium bowl, combine sour cream and cottage cheese.  Add plenty of fresh cracked black pepper.  Add cooked noodles and stir.  Add green onions and stir in.
  5. To assemble, add half the noodle mixture to the baking dish.  Top with half the meat mixture, the sprinkle half the cheese. Repeat with noodles, meat and then a final layer of cheese.  Bake for 20 minutes, or until cheese is melted.



Leave a Reply

Your email address will not be published. Required fields are marked *