Noodle Bake with Cheese Beef (Printable Version)
A comforting layered noodle dish with beef, creamy cheese blend, and rich tomato sauce.
# What You'll Need:
→ Noodles
01 -
8 ounces wide egg noodles
→ Meat Sauce
02 -
1 pound lean ground beef
03 -
½ cup finely chopped sweet yellow onion
04 -
½ tablespoon minced garlic
05 -
24 ounces marinara sauce (RAO’s brand recommended)
06 -
1 teaspoon kosher salt, divided
07 -
1 teaspoon freshly cracked black pepper, divided
→ Sour Cream Layer
08 -
1¼ cups 4% small curd cottage cheese
09 -
½ cup sour cream
10 -
⅓ cup thinly sliced green onions
11 -
1½ cups shredded mild cheddar cheese
12 -
1½ cups shredded Monterey Jack cheese
# Step-by-Step Guide:
01 -
Bring water to a low boil in a 5-6 quart saucepan over medium-high heat. Add egg noodles and cook al dente. Drain and rinse under cold water to halt cooking.
02 -
Heat a 10-12 inch skillet over medium-high. Add ground beef, chopped onion, and garlic; cook, stirring frequently, until beef is no longer pink. Drain excess fat. Return skillet to medium heat, stir in marinara sauce, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Simmer briefly then remove from heat.
03 -
In a medium bowl, mix cottage cheese, sour cream, green onions, remaining ½ teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
04 -
Fold cooked, cooled noodles into the sour cream mixture until evenly coated.
05 -
Spray a 9x13 inch baking dish with nonstick spray. Spread half the sour cream noodle mixture evenly on the bottom. Top with half the meat sauce. Sprinkle with 2 cups of shredded cheese. Repeat layers with remaining sour cream noodles, meat sauce, then top with remaining 1 cup shredded cheese.
06 -
Bake uncovered at 350°F (177°C) for 30 minutes until cheese is melted and sauce is bubbling. Serve hot.
# Additional Notes:
01 -
Rinsing noodles after cooking prevents over-softening during assembly.
02 -
Draining excess fat from meat improves texture and reduces greasiness.