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.

Beef Stroganoff

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Baby, it’s cold outside! We just blew past those fall-like temps into the frigid winter of Gulf Coast Texas.  For a couple days at least 😉

While our winters may not be as brutal as our Northern friends, or last as long, the chilly outside still calls for warm dinners inside. In our house, that typically means either a slow-cooking something on the stove or a quick, warm, filling dinner before dark falls. This one fits the latter.

This recipe is adapted from one a friend shared with me years ago – back when we were just college babies learning to fend for ourselves. We didn’t add mushrooms and if we had there surely wouldn’t have been good wine to flavor them with! This beef stroganoff is time-tested and one I’ll happily make, good wine in hand and fond memories of friends in mind, for many years to come.

Here’s to you, Becca!

What recipe have you held on to for years?  Tell me about them!


Beef Stroganoff

  • 12 oz egg noodles
  • 6 oz fresh mushrooms, sliced
  • 1 lb ground beef
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • Worcestershire
  • 4 T flour
  • 2 cups beef broth
  • 1 cup sour cream
  • salt & pepper black pepper

Bring a large pot of water to boil.  Salt the water fairly generously and cook the egg noodles until al dente.  Set aside.

Let’s talk mushrooms for a minute:

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To start, mushroom storage.  If you purchase prepackaged mushrooms, leave them in their packaging and place them in the fridge.  If you purchase bulk mushrooms, don’t worry about cleaning them first, just place them in a paper bag and stick them in the fridge.  This allows them to breathe a bit and stay firmer longer – plastic grocery bags can cause them to fade quicker.

To clean your mushrooms, avoid running them under water. Mushrooms retain moisture like a sponge, giving them more will prevent the mushrooms from browning nicely and give more of a chewy texture to them once cooked. Instead, use a damp paper towel and brush off any excess dirt.  Slice or chop them in similar sizes so that they cook up evenly.

Finally, don’t crowd the mushrooms in your pan and wait a bit before salting them.  Give your fungi some room to groove as they cook so that they saute and brown rather than steam.  Salt will bring out the moisture in the mushrooms, which is true for any veggie.  With mushrooms though, you want them to retain the moisture for a bit so that, again, they brown rather than steam. I’m willing to be that those that don’t care for mushrooms have had ones that lean more towards the steamed, flavorless side of cooking.  Let’s avoid that!  Mushrooms are like a sponge, right?  They’ll take on some of whatever flavor you give them but you want to give them a chance to develop their unique nutty, earthy flavors first.

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If you have a mushroom-loving family, you can most certainly start the mushrooms in a larger skillet and once they are beginning to brown, add the ground beef and cook it all together in the same skillet.  Just remember, you want to give the mushrooms a little time to brown up before salting them. I live in a house divided – one of us says they do not like mushrooms.  It’s okay, we can’t all be perfect 😉 I’m willing to go with it on this one though – I kind of like the presentation of having the sauteed mushrooms on top of the stroganoff rather than all mixed together.

Back to the recipe! In a medium skillet, cook the mushrooms in just a touch of olive oil or butter. Once the mushrooms begin to brown and release their liquid, season them with salt and pepper. Reduce the heat and let the mushrooms continue to cook as you move on to the beef. I may be biased… but a splash of hearty red wine never hurts here.  You know the rule though – make sure it’s a wine you would drink as the flavor intensifies as it cooks. Worcestershire sauce is also a nice addition to the earthy veggies.

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Saute the onions, garlic and ground beef in a large skillet over medium heat.  When the meat begins to brown and the veggies soften, season the pan with Worcestershire, salt and pepper to your liking.

If your ground beef was fairly lean, add a tablespoon or so of butter to the pan. Add the flour and stir to absorb the fat and cook the flour a bit. Stir in the beef broth and cook until slightly thickened, about 5-10 minutes.

Stir in the sour cream and check your seasoning, adding salt and pepper as you like. Let the stroganoff simmer until heated all the way through.

Spoon the stroganoff over the egg noodles and top with mushrooms.  Enjoy!

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Full Recipe

Beef Stroganoff

  • 12 oz egg noodles
  • 6 oz fresh mushrooms, sliced
  • 1 lb ground beef
  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • Worcestershire
  • 4 T flour
  • 2 cups beef broth
  • 1 cup sour cream
  • salt & pepper black pepper

Bring a large pot of water to a boil.

Cook egg noodles in boiling water until done; drain.

In a medium skillet, cook mushrooms in just a little olive oil.

Once the mushrooms release their liquid and begin to brown, season with salt and pepper.

Saute the ground beef, garlic and onions in a large skillet over medium heat until the meat begins to brown and the veggies soften.

Season the meat with Worcestershire sauce.

If the beef was fairly lean, add a couple tablespoons butter to the skillet.

Add the flour and stir to absorb the fat and cook the flour.

Stir in beef broth and cook until slightly thickened, about 5-10 minutes.

Stir in the sour cream,  season to taste with salt and pepper.

Continue cooking until sauce is hot all the way through.

Serve sauce over egg noodles and top with mushrooms.