Sour Cream Noodle Bake

It’s no secret that I love to cook. However, I also love to freeze!

I’m always thrilled when I find a recipe that can be easily split into two dishes – one to enjoy the same day and one to freeze for later. I love having options in the freezer that can be pulled for an easy dinner on a hectic day, or can be shared with a friend at any time! When your love language is food, it’s nice to have some ready to give at any point 😉

This Sour Cream Noodle Bake is a great example of a freezer-friendly dish. The ingredients are so simple and easy to put together that I typically double up on my shopping list and make two pans of the casserole when this finds its way to our weekly menu. Pair it with some bread and a salad and you have an easy weeknight dinner any time!

Do you love a freezer-friendly meal? Try this one out and let me know what you think!


Sour Cream Noodle Bake

  • 1 ¼ lbs ground chuck
  • 1 sm onion, diced
  • 2-3 cloves garlic, chopped
  • 1 (15-oz) can tomato sauce
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 tsp basil
  • 8 ounces egg noodles
  • ½ C sour cream
  • 1 C small curd cottage cheese
  • pinch red pepper flakes
  • ½ C sliced green onions
  • 1 C grated sharp Cheddar

Preheat the oven to 350 degrees. Brown the meat, onion and garlic in a large skillet. 

Drain the fat, and then add the tomato sauce, basil, salt and pepper. Give it a good stir and then simmer away while you prepare the other ingredients.

Cook the egg noodles until al dente, then drain and set them aside. You can really use whatever pasta you enjoy or have on-hand here – I’m not always a fan of egg noodles, so sometimes I choose a farfalle or macaroni noodle instead. Any pasta will work here, but I would try to stick to a shorter shaped pasta over long noodles such a spaghetti or fettuccine so that the pasta will grab on and hold some of the tomato sauce when you are ready to dig in.

In a medium bowl, combine the sour cream and cottage cheese. If you aren’t a fan of cottage cheese – please give it a try here! You can use large- or small-curd cottage cheese in the recipe, the curds will mostly melt and blend in to your sauce as it bakes. Trust me and our experience… Will’s not a fan of cottage cheese in its purest form, but he really enjoys this dish!

Stir in a bunch of freshly ground black pepper and just a pinch of red pepper flakes – you can adjust the heat level to your taste here but a good amount of black pepper works nicely with the creamy sauce.

Stir in the cooked noodles.

Add the green onions and stir to combine.

To assemble the noodle bake, add half of the noodles to a baking dish.  Top the noodles with half of the meat mixture, then sprinkle on half the grated Cheddar. 

Repeat the process with noodles, meat and then a final layer of cheese.

Bake until all the cheese is melted, about 20 minutes.

If you want to freeze, follow these simple directions:

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

This is such an easy, delicious dish to have any night for dinner or ready to pull from the freezer. What’s your favorite freezer-capable dish? Let me hear about it!


Full Recipe

Sour Cream Noodle Bake

  • 1 ¼ lbs ground chuck
  • 1 sm onion, diced
  • 2-3 cloves garlic, chopped
  • 1 (15-oz) can tomato sauce
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1 tsp basil
  • 8 ounces egg noodles
  • ½ C sour cream
  • 1 C small curd cottage cheese
  • pinch red pepper flakes
  • ½ C sliced green onions
  • 1 C grated sharp Cheddar

Preheat the oven to 350 degrees F.

Brown the meat, onion and garlic in a large skillet. 

Drain the fat, and then add the tomato sauce, basil, s&p.

Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. 

Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. 

Add plenty of freshly ground black pepper and a pinch of red pepper flakes. 

Add to the noodles and stir. 

Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. 

Top with half the meat mixture, and then sprinkle on half the grated Cheddar. 

Repeat with noodles, meat and then a final layer of cheese. 

Bake until all the cheese is melted, about 20 minutes.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s