Venison Sour Cream Noodle Bake
This is one of those simple, old-school comfort meals that always hits. Creamy noodles, seasoned meat, and a cheesy top baked until bubbly and golden.
Perfect for feeding a crowd or having leftovers that somehow taste even better the next day.
🥘 Venison Sour Cream Noodle Bake
🛒 Ingredients
- 2 lbs ground venison
- 1 onion, chopped
- ½ head garlic, chopped
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Salt & pepper to taste
- 1 (28 oz) can tomato sauce
- 1 (16 oz) can tomato sauce
- 32 oz dried egg noodles
- 1 (24 oz) container cottage cheese
- 1 pint sour cream
- 2 bunches green onions, chopped
- 3 cups sharp cheddar cheese, shredded
🔥 Instructions
1. Preheat Oven
Preheat your oven to 325°F.
2. Cook the Venison
In a large skillet, brown the ground venison over medium heat.
Drain excess grease if needed.
3. Build the Sauce
Add chopped onion and garlic to the skillet. Cook until softened.
Season with onion powder, garlic powder, salt, and pepper.
Pour in both cans of tomato sauce and let it simmer for 10–15 minutes.
4. Cook the Noodles
Boil egg noodles in salted water according to package directions.
Drain and set aside.
5. Mix the Cream Base
In a large bowl, combine:
- Cottage cheese
- Sour cream
- Chopped green onions
Add cooked noodles and mix well. Season lightly with salt and pepper.
6. Assemble the Dish
Lightly grease a 9x13 baking dish.
Layer in this order:
- Meat sauce
- Noodle mixture
- Shredded cheddar cheese
Repeat layers if desired, finishing with cheese on top.
7. Bake
Bake uncovered for 20 minutes, or until:
- Cheese is melted and slightly golden
- Center is hot and bubbling
🤤 Serve It Up
Let it sit for a few minutes, then dig in.
You’re looking for that good cheese pull on the first scoop.
💡 Boot Culture Tips
- Venison runs lean — don’t skip seasoning or it’ll fall flat
- Want more kick? Add a few dashes of hot sauce to the meat sauce
- This reheats really well — might even be better the next day