Delicious Ham & Sour Cream Baked Noodles

This is a classic 1960s American casserole that has aged better than most of its peers. Cooked egg noodles get tossed with cottage cheese, sour cream, chopped ham, and a small dice of green bell pepper and celery, then baked until the edges crisp and the center sets. The result is something between a kugel and a ham-and-cheese pasta bake, with the creamy texture of both.

The cottage cheese does the structural work here. As it bakes, the curds melt slightly and bind with the eggs to create a custard-like base that holds the noodles together. Don’t substitute ricotta. Cottage cheese has more whey and a tangier flavor, which is what gives the dish its distinctive character. The sour cream is what keeps it from drying out and balances the saltiness of the ham.

Pro Tips

• Use a good quality deli ham chopped into bite-sized pieces. Pre-diced ham from the dairy aisle works but lacks character.
• Cook the noodles a minute shy of al dente. They finish cooking in the oven and overcooked noodles turn to mush during the long bake.
• Mix everything in a large bowl, then transfer to the casserole. Mixing directly in the pan never distributes the ingredients evenly.
• Cover loosely with foil if the top browns too fast. The casserole needs the full hour to set, but the surface can scorch.

Variations

• Swap ham for cooked bacon or browned sausage for a different smoky base.
• Add 1 cup shredded sharp cheddar on top in the last 10 minutes of baking for a melted-cheese finish.
• Stir in chopped fresh parsley or dill at the end for a brighter, fresher version that lifts the heavy dairy.