Ree Drummond’s Sour Cream Noodle Bake Is the Retro Comfort Food You Didn’t Know You Needed

If you love a good, old-fashioned comfort food dish that’s creamy, cheesy and layered with flavor, then Ree Drummond’s sour cream noodle bake is about to become your new favorite. This Pioneer Woman classic has all the makings of a weeknight staple: it’s easy to throw together, satisfies even the pickiest eaters and tastes just like something Grandma used to make. In fact, it’s a recipe that’s been passed down in Ree’s family for years. “It’s a lovely weeknight standby that always reminds me of home,” says Ree. The best part? It comes together in just 30 minutes. Yes, you read that right, comfort food at lightning speed!

What is a sour cream noodle bake?

A sour cream noodle bake typically featuring egg noodles, a savory meat sauce (often with ground beef) and a creamy mixture of sour cream and cheese. It’s similar to a simplified lasagna, with layers of noodles, meat and a rich cheese blend. The sour cream adds a distinct tanginess and creaminess that sets it apart from other noodle casseroles. Often, cottage cheese (or ricotta) is also incorporated into the cheese mixture. And you can’t forget a final sprinkle of shredded cheese, which melts into a golden layer during baking.

Why Ree’s version stands out

The magic? It’s in the layers. Unlike traditional casseroles where everything gets mixed together, Ree prefers to keep things a little separated. “The original sour cream noodle bake recipe calls for combining the meat and the noodles together, but I really like layering it because it keeps the elements separate. Every bite you get, a little bit of everything,” she explains.

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Ree’s tips for the best sour cream noodle bake

It wouldn’t be a Pioneer Woman recipe without some helpful advice from Ree herself. Here’s how she ensures this casserole turns out great:

• Use the right beef. Ree insists on ground chuck for this recipe. “You can use regular ol’ ground beef here, but ground chuck has the best flavor,” she adds.
• Don’t skip the cottage cheese. “If you think you don’t like cottage cheese, don’t worry, you won’t even notice it’s in there, I promise” says Ree. Plus, it adds some healthy protein!
• Shred your own cheese. Ree uses freshly grated sharp cheddar cheese. “I like the consistency of cheese you grate yourself,” she adds, noting it won’t have any artificial flavors.
• Make it your own. Don’t have cottage cheese? Swap it for ricotta or cream cheese. Want a little extra crunch? Top it with buttered breadcrumbs before baking. You can even throw in some sautéed mushrooms or spinach for an added veggie boost.

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How to make Ree’s sour cream noodle bake

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“Make it for the church potluck, make it for a family dinner, make it for a friend. It can be put together ahead of time and refrigerated until time to bake,” says Ree. Leftovers will last for up to three days in the refrigerator, and longer in the freezer. Here’s her official recipe:

Ingredients:

• 1¼ lb. ground chuck
• 1 (15-oz.) can tomato sauce
• ½ tsp. salt
• Freshly-ground black pepper
• 8-oz. egg noodles
• ½ cup sour cream
• 1¼ cups small curd cottage cheese
• ½ cup sliced green onions (less to taste)
• 1 cup grated sharp cheddar cheese

Directions:

• Total time: 30 minutes
• Yield: 8 servings

1. Preheat the oven to 350° F.
2. First, start by browning the ground chuck in a large skillet over medium-high heat. Break up the pieces with a wooden spatula. Once nicely browned, drain the fat.
3. Add the tomato sauce, salt and freshly ground black pepper to the skillet. Ree likes to add a dash of crushed red pepper for just a little kick, but you can skip. Stir, then simmer while you prepare the other ingredients.
4. Cook the egg noodles until al dente. Drain, then set aside.
5. In a medium bowl, combine what Ree calls, “the creamy stuff,” or sour cream and cottage cheese. Season with salt and pepper, then toss in the sliced green onions. Add the noodles to the bowl and mix until thoroughly coated.
6.  To assemble the casserole, add half of the creamy noodle mixture in a baking dish. Next, ladle on half of the meat mixture, then sprinkle half of the grated cheddar. Repeat this process once more, finishing with a final topping of cheddar. Bake for 20 minutes, or until the cheese is melted.