Hamburger & Sour Cream Casserole

  • Active Time 30m
  • Total Time 1h 25m
  • Rating ****

6 servings

If you've been missing the gooey goodness of a sour cream and hamburger noodle casserole, grab a fork. The EatingWell Test Kitchen has updated this comfort-food classic so it has about half the calories and one-quarter the fat of the original.


  • 2 bunches scallions, trimmed
  • 1/2 pound lean ground beef, preferably ground round
  • 1 1/2 teaspoons canola oil
  • 1/2 cup bulgur
  • 2 cloves garlic, minced
  • Two 8-ounce cans tomato sauce
  • 1/2 cup water
  • Salt & freshly ground pepper to taste
  • 6 ounces no-yolk egg noodles
  • 1 cup 1% cottage cheese
  • 1 cup reduced-fat sour cream
  • 1/4 cup grated extra-sharp cheddar cheese


Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with nonstick spray. Bring a large pot of salted water to a boil.

Separate the white and green parts of the scallions; thinly slice both parts and reserve separately.

Cook the ground beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3-5 minutes. Transfer to a plate lined with paper towels. Wipe out skillet.

Add the oil to the pan and reduce heat to medium-low. Add the bulgur, garlic and reserved scallion whites. Cook, stirring, until the vegetables soften, 5-7 minutes. Add the tomato sauce, water and beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and sauce is thickened, 15-20 minutes. Season with salt and pepper.

Meanwhile, cook the noodles until al dente, 6-10 minutes. Drain and rinse under cold water.

Puree the cottage cheese in a food processor until smooth. Transfer to a large bowl; fold in the sour cream and the reserved scallion greens. Season with salt and pepper.

Layer half the noodles in the bottom of the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with the remaining noodles, cottage cheese and sauce. Sprinkle the cheddar over the top.

Bake the casserole until bubbly, 30-40 minutes. Let stand for 10 minutes before serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 8918

nutrition information per serving

377 calories; 14g total fat; 7g total saturated fat; 52mg cholesterol; 757mg sodium; 41g carbohydrates; 5g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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