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Onions and garlic – You can substitute fresh onions and garlic with onion and garlic powder. I would start with 1/2 teaspoon first and build up from there for more flavor.

Ground beef – If you use extra lean ground beef, you won’t need to drain as much grease.

Pasta – I used wide egg noodles but you could also use regular egg noodles or pasta like elbow macaroni or shells. To prevent soggy noodles in the casserole, we rinse the cooked noodles under cold water to stop the cooking process.

For that reason, I like to cook the noodles a little under al dente. So if the package directions suggest cooking it for 9-12 minutes, I’ll pick 9 minutes and finish off the cooking in the oven.

 

Seasonings – I added smoked paprika to give the meat layer a rustic, smoky flavor and some Worcestershire sauce to balance out the tartness from the tomatoes.

Switch out cottage cheese – If you’re not a fan of cottage cheese, you can substitute it with ricotta or cream cheese. Cottage cheese is soft and creamy and isn’t as sour as you might think. For this recipe, I used small curd cottage cheese with 4% milkfat.

Cheddar cheese – I used extra sharp cheddar but you can use mild cheddar, triple cheddar, Monterey Jack, Colby, or Pepper Jack.

Green onions – Some versions use green onions mixed in with the sour cream egg noodles layer. If you’re a fan of green onions, try this out! It’s about 1/2 cup of chopped green onions mixed into the sour cream noodles

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