Sour Cream Beef Noodle Casserole – This Sour Cream Beef Noodle Casserole is pure cozy in a dish. Think tender noodles, creamy sour cream, savory beef sauce, and a layer of melty cheese on top. It’s quick to make, easy to love, and feels like a hug on a plate—perfect for busy nights or whenever you need a comforting meal.
The first time I whipped this up, I was hoping to make something that felt like a treat but wasn’t complicated. My husband is all about hearty meals, and my kids? Anything with noodles and cheese has them at the table in seconds. This casserole hit all the right notes! That creamy mix of sour cream with the noodles, topped with savory beef and cheese, had everyone going back for seconds. Now it’s one of our go-to dinners when we want something familiar and satisfying without spending hours in the kitchen.
What makes this Sour Cream Beef Noodle Casserole truly special?
This recipe is loaded with everything you crave in a cozy meal. The noodles stay tender, the sour cream and cottage cheese add this incredible creamy tang, and the beef sauce is rich and flavorful. And don’t even get me started on that gooey, bubbly cheddar layer on top! It’s a simple dish that just works—whether you’re feeding a crowd or treating yourself to leftovers the next day. It’s easy, filling, and feels like something special every time.
What You Need To Make This Sour Cream Beef Noodle Casserole Recipe?
Ground Beef: Go for lean ground beef here—less grease to drain and all the flavor. If you want to switch it up, ground turkey works too, but the beef gives it that rich, comforting taste.
Yellow Onion: Adds a sweet, savory base to the meat sauce. Just a quick chop, and it’ll cook down nicely with the beef, adding a layer of flavor that makes a big difference.
Garlic: Fresh minced garlic brings a warm, aromatic flavor to the sauce. It’s just a little addition, but you’ll notice the difference it makes!
Tomato Sauce: This is the heart of the meat sauce—smooth and rich. Using canned tomato sauce keeps things simple but still gives a great base for the beef.
Italian Seasoning: Just a teaspoon of this blend adds a nice hint of herbs without overpowering the dish. It’s that little extra something that makes the sauce taste like it’s been simmering all day.
Egg Noodles: These noodles are perfect for casseroles because they hold their shape and absorb flavors well. Cook them just until tender, so they don’t get mushy when baked.
Sour Cream and Cottage Cheese: These two give the noodle layer that creamy, tangy taste that makes this casserole so addictive. Sour cream adds richness, while cottage cheese adds a little texture and creaminess.
Cheddar Cheese: Shredded cheddar on top is the finishing touch! It melts down to a gooey, golden layer that pulls the whole casserole together. Feel free to sprinkle a little extra if you’re a cheese lover!
Steps To Make Sour Cream Beef Noodle Casserole:
Preheat the Oven: Start by setting your oven to 350°F, and give a 9×13-inch baking dish a light coating of nonstick spray to prevent sticking.
Cook the Beef: In a large skillet over medium-high heat, cook the ground beef and chopped onion together until the beef is browned—about 10 minutes. Add the minced garlic and cook for just one more minute to let that garlic aroma come through.
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Make the Sauce: Pour in the tomato sauce and sprinkle in the Italian seasoning. Stir everything together and let it simmer for about 5 minutes, giving it a quick stir now and then. Add a little salt and pepper to taste, then set the skillet aside.
Cook the Noodles: While your sauce is simmering, cook the egg noodles in a pot of salted boiling water according to the package directions. Once they’re done, drain and set them aside.
Mix Up the Creamy Noodles: In a large bowl, stir together the sour cream and cottage cheese until smooth. Toss in the cooked noodles, add a pinch of salt and pepper, and mix it all up so every noodle is covered in that creamy goodness.
Layer It Up: Spread half of the noodle mixture in your prepared baking dish, then top with half of the meat sauce. Add the rest of the noodles on top, followed by the remaining meat sauce, so you get those delicious layers.
Add Cheese and Bake: Sprinkle the shredded cheddar over the top, then pop the dish in the oven. Bake for about 30 minutes, or until the cheese is melted, bubbly, and golden.
Cool and Serve: Let the casserole cool for about 10 minutes so it sets a bit, then dig in and enjoy!
Tip:
For the best texture and flavor, cook the egg noodles until just tender—al dente—because they’ll keep cooking a little in the oven. Overcooked noodles can turn mushy, so aim for a bit of firmness before layering them in. Also, letting the casserole sit for about 10 minutes after baking is key. This quick rest helps the layers set, making it easier to slice and serving it perfectly creamy rather than too runny. And if you’re into extra cheesiness, sprinkle a little more cheddar on top during the last few minutes of baking—just enough to get that golden, bubbly finish.
Frequently Asked Questions:
Can I make this casserole ahead of time?
Yes! You can assemble the casserole the day before, cover it tightly, and keep it in the fridge. When you’re ready to bake, just add a few extra minutes to the baking time since it’ll be cold from the fridge.
Can I use Greek yogurt instead of sour cream?
Absolutely! Greek yogurt is a great substitute for sour cream and adds a similar creaminess and tang. It’s a nice option if you’re looking for a slightly lighter version.
How do I store leftovers?
Let the casserole cool completely, then cover it tightly and store it in the fridge for up to 3 days. To reheat, simply pop it in the oven or microwave until warmed through—it reheats beautifully!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sour Cream Beef Noodle Casserole Recipe
Ingredients
- 1 pound lean ground beef
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 2 cans tomato sauce 15 ounces each
- 1 teaspoon Italian seasoning
- 8 ounces egg noodles
- 1 c sour cream
- 1 c cottage cheese
- 1 c grated cheddar cheese
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prep the Oven: Start by preheating your oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray so everything comes out easily later.
- Cook the Beef: In a large skillet over medium-high heat, brown the ground beef with the chopped onion until the beef is fully cooked, about 10 minutes. Add the garlic and cook for just another minute, letting that flavor come through.
- Make the Sauce: Pour in the tomato sauce and sprinkle in the Italian seasoning. Stir and bring it to a simmer, letting the sauce cook for about 5 minutes while you stir occasionally. Season with a little salt and pepper to your taste, then remove from heat and set aside.
- Cook the Noodles: While the sauce is simmering, cook the egg noodles in a large pot of salted boiling water according to the package directions. Drain them once they’re done and set them aside.
- Mix the Creamy Noodles: In a large bowl, combine the sour cream and cottage cheese. Add the cooked noodles, season with a bit of salt and pepper, and stir until everything is nicely coated.
- Layer the Casserole: Spread half of the creamy noodle mixture in your prepared baking dish. Add half of the meat sauce on top, then layer with the remaining noodle mixture and finish with the rest of the meat sauce.
- Add Cheese and Bake: Sprinkle the grated cheddar cheese over everything, then pop it in the oven. Bake for about 30 minutes, or until the sauce is bubbling and the cheese has melted to perfection.
- Cool and Serve: Let the casserole cool for around 10 minutes before serving. Enjoy this hearty, comforting meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
