Recipe #30: Sour Cream Noodle Bake

My mom is very busy with tax season, so when I went home a couple weeks ago I made a point of trying a couple new recipes so she wouldn’t have to cook supper when she got home from the office late at night. As it also turned out on the Thursday I decided to make this sour cream noodle bake that my friend Rebecca was also going to be coming over for supper, so I had something new to feed to them. I spent the morning getting everything ready so that all I had to do was throw it in the oven when it was time.

The original recipe says, “Raise your hand if you love recipes with the word “Bake” in the title.” but I, however, find that the word bake generates some image of a goulash, where everything is just dumped together and voila! Cooked. When I got everything out and started to assemble it really seemed a lot like a lazy man lasagna. I also thought it should have been called cottage cheese noodle bake considering there is significantly more cottage cheese than sour cream, but potato, patato.


  • 1-¼ pound Ground Chuck
  • 1 can 15-ounces Tomato Sauce
  • ½ teaspoons Salt
  • Freshly Ground Black Pepper
  • 8 ounces, weight Egg Noodles
  • ½ cups Sour Cream
  • 1-¼ cup Small Curd Cottage Cheese
  • ½ cups Sliced Green Onions (less To Taste)
  • 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

My thoughts? Amazing! But of course it wouldn’t be a GSM&D recipe if I didn’t make some modifications. First? Ground beef instead of ground chuck. Where the hell do I find ground chuck? Second? Pasta sauce instead of tomato sauce, because I couldn’t find any tomato sauce. Also, I’m not entirely sure what the difference is between the two.

Rebecca’s husband Ryan was also along, but he had plans to eat supper at his in-laws. Rebecca and I sat down to eat though and Ryan couldn’t resist having “just a bite.” His biggest complaint? That he was going somewhere else for supper and couldn’t eat more. I count that as a success!

Will I make this again? Most definitely.

One thought on “Recipe #30: Sour Cream Noodle Bake

  1. Lauren says:

    Oh oh oh! I make something so super similar to this called Spaghetti Pie. It’s probably my most popular recipe. I make it with soy crumbles instead of ground beef. It is the best!

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