Supreme Sour Cream Noodle Bake
I was looking through my Mr. Foods cookbook and found a recipe for Stroganoff Casserole. It looked and sounded nothing like a stroganoff recipe at all but still looked so delicious. It reminded me more of an EXTREME version of our favorite sour cream noodle bake casserole. It sure didn’t turn out all that pretty but man oh man, we loved it! I added the french fried onions to the recipe and I am SO glad I did. We all agreed that the crunch from them really put it over the top. If you like the classic Sour Cream Noodle Bake Casserole, you will probably love this one!
- 12 oz wide egg noodles
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 8 oz fresh mushrooms, sliced
- 3/4 cup beef broth
- 1 (6 oz) can tomato paste
- 1/2 tsp dried oregano
- 8 oz sour cream
- 12 oz cottage cheese
- 1 tsp garlic powder
- 1 tsp salt
- 2 cups shredded mozzarella, divided
- 1/2 cup Parmesan cheese, divided
- 2.8 oz can french fried onions
Cook noodles al dente according to package directions. Drain and set aside.
Preheat oven to 350 degrees.
Brown ground chuck with onion, bell pepper and mushrooms. Drain excess grease then add beef broth, tomato paste and oregano to meat. Set meat mixture aside.
Combine noodles with cottage cheese, sour cream, garlic powder and salt.
Grease a 13x9 casserole dish. Spoon half the noodle mixture evenly in the bottom of the pan. Top with half the meat mixture, half the mozzarella and half the parmesan. Repeat layers with the rest of the noodles and rest of the ground beef. Reserve the rest of the cheese. Cover the casserole and bake for 25 minutes. Meanwhile combine the rest of the mozzarella and parmesan with the french fried onions. After the 25 minutes, remove the foil and top the casserole with the cheese/fried onion mixture. Bake uncovered for 10 more minutes or until casserole top is melted, brown and bubbling. Enjoy!!!!