Sour Cream Noodle Bake
A creamy, comforting casserole blending tender noodles, savory protein, and a rich sour cream sauce—perfect for busy nights and crowd-pleasing meals.
Equipment
- Large Pot
- Skillet
- Mixing bowls
- Baking dish (9x13-inch)
- Whisk
- Measuring Cups & Spoons
Ingredients
Main Ingredients
- 8 oz egg noodles (substitute: gluten-free noodles or zucchini noodles)
- 1 cup sour cream (substitute: Greek yogurt or cashew cream)
- 1 lb ground beef or turkey (substitute: lentils or tofu for vegetarian)
- 1 cup cheddar cheese shredded (substitute: vegan cheese)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup frozen peas or broccoli
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook noodles according to package instructions. Drain and set aside.
- In a skillet, brown meat with onion and garlic. Drain excess fat.
- Whisk sour cream, half the cheese, salt, and pepper in a bowl. Mix in noodles, meat, and veggies.
- Transfer to baking dish. Top with remaining cheese.
- Bake 20–25 minutes until golden and bubbly.
Notes
Storage: Refrigerate leftovers 3 days or freeze 3 months.
Variations: Add jalapeños for heat, swap veggies, or use breadcrumbs for crunch.
Variations: Add jalapeños for heat, swap veggies, or use breadcrumbs for crunch.
