Sour Cream Beef Noodle Casserole Recipe

If you’re craving a homey meal that’s packed with creamy, savory goodness, you’re going to absolutely love this Sour Cream Beef Noodle Casserole Recipe. It’s one of those dishes that feels like a warm hug on a plate — cheesy, comforting, and just the right mix of tangy and hearty. When I first tried this recipe, I couldn’t believe how simple ingredients came together to create something that our whole family went crazy for. I’m excited to walk you through every step so you can nail it too!

this Recipe

Ingredients You’ll Need

These ingredients work in harmony to deliver a balanced and flavorful casserole. The egg noodles provide the perfect chew, while the blend of cheeses and tang from the sour cream complement the savory beef and tomato base beautifully. When shopping, fresh herbs and good quality cheeses really elevate the final dish.

• Egg noodles: These hold sauce wonderfully and have just the right texture to soak up all the flavors without getting mushy.
• Ground beef: I usually use 80/20 for a nice balance of flavor and fat, which keeps the casserole juicy.
• Yellow onion: Finely chopped to blend seamlessly into the beef mixture, adding sweetness and depth.
• Garlic cloves: Fresh garlic gives that punch of aroma that transforms the casserole from ordinary to extraordinary.
• Tomato sauce and diced tomatoes: Together, they create a rich, slightly tangy base that pairs beautifully with the sour cream.
• Worcestershire sauce: Adds an umami boost that I think is key to making the beef mixture extra savory.
• Smoked paprika: This gives subtle smokiness and warmth — a nice twist beyond plain paprika.
• Red pepper flakes: Use these to control the heat level, or skip if you prefer no spice.
• Salt and pepper: Essential seasoning to bring all the flavors together—don’t skip!
• Sour cream: I love how this adds that creamy tang, making the whole casserole feel extra rich and luscious.
• Small curd cottage cheese: Helps lighten the texture and adds a slight cheesiness that pairs so well with sour cream.
• Parmesan cheese: Adds a salty, nutty depth that layers perfectly under the cheddar.
• Cheddar cheese: I use sharp cheddar for bold flavor and melty goodness on top.
• Fresh parsley: A fresh, green garnish that brightens each serving and makes it look pretty on the plate.

Variations

This Sour Cream Beef Noodle Casserole Recipe is a wonderful base that I love tweaking depending on the occasion or what’s in my fridge. Don’t hesitate to make it your own — a little creativity here goes a long way!

• Spicy Kick: I added jalapeños once, and it was a hit—my family enjoyed the subtle heat that cut through the richness perfectly.
• Bacon Boost: Crispy bacon bits folded into the beef mixture took this to the next level for a smoky, indulgent twist.
• Vegetarian Option: Swap ground beef with cooked lentils or sautéed mushrooms for a hearty meatless version that still satisfies.
• Cheese Swap: Feel free to experiment with mozzarella or Monterey Jack for a milder, gooey cheese pull.

How to Make Sour Cream Beef Noodle Casserole Recipe

Step 1: Cook the Egg Noodles to Perfection

Start by bringing a large pot of salted water to a rolling boil. Cook the egg noodles until they’re just al dente — meaning they still have a slight bite. Don’t overcook them because they’ll continue to cook in the oven later. Once cooked, drain and rinse under cold water to stop the cooking process. I like tossing them with a splash of olive oil right after to keep them from sticking together. Trust me, this step saves you frustration later!

Step 2: Brown Your Ground Beef and Sauté Aromatics

Heat a skillet over medium heat and add your ground beef, breaking it apart with a wooden spoon. Cook until browned and no pink remains—about 6-8 minutes. Drain off the excess fat so the casserole doesn’t turn greasy. Then add your finely chopped onion and minced garlic. Sauté them together for about 3 minutes until fragrant and softened — this step really builds a flavorful foundation.

Step 3: Craft the Rich Tomato Beef Sauce

Pour in the tomato sauce and drained diced tomatoes to the skillet with your beef and aromatics. Season with Worcestershire sauce, smoked paprika, red pepper flakes to your liking, and salt and pepper to taste. Let this simmer gently, stirring occasionally, until the sauce thickens slightly—usually around 5 minutes. This mix is where all those flavors meld into a hearty, tangy, smoky meat sauce.

Step 4: Mix the Creamy Cheese and Noodles

In a large bowl, combine the cooked egg noodles with sour cream, cottage cheese, and parmesan cheese. Stir everything together until it’s well blended and creamy. The combination of cheeses balances the tang from the tomato sauce and adds richness that every bite will thank you for.

Step 5: Layer and Assemble Your Casserole

Grab a 9×13 casserole dish and start by spooning half of your creamy noodle mixture evenly on the bottom. Next, spread half of the beef and tomato sauce mixture over the noodles. Sprinkle half of your shredded cheddar cheese on top of that. Now, repeat those same layers once more — noodles, beef mixture, and cheddar — finishing off with an extra cheddar layer for that glorious melty crust.

Step 6: Bake Until Bubbly and Perfect

Pop the casserole into a preheated oven at 350°F (175°C) and bake uncovered for 25-30 minutes. You’ll want to watch for the cheese to melt beautifully and bubble around the edges. That golden, melted cheddar topping? It’s my favorite part—it signals the casserole is ready to serve.

Step 7: Garnish and Serve Hot

Once out of the oven, sprinkle fresh chopped parsley over the top. It adds a fresh, vibrant pop of color and a bit of brightness to cut through the richness. Serve the casserole steaming hot—trust me, everyone will want seconds!

How to Serve Sour Cream Beef Noodle Casserole Recipe

Garnishes

I always top this casserole with freshly chopped parsley because it adds a fresh burst of color and a subtle herbal note that balances the creamy richness. Sometimes, I toss on a little extra parmesan right after baking for that salty finish, too.

Side Dishes

This casserole is hearty enough to stand on its own, but I love pairing it with a crisp green salad dressed with vinaigrette to contrast the richness. Roasted veggies like broccoli or green beans also make a great veggie side that’s simple and complementary.

Creative Ways to Present

For a special occasion, I’ve served individual portions in cute ramekins or mini cast iron skillets—each person gets their own bubbly, cheesy masterpiece. It’s fun and adds an intimate touch to dinner parties or holiday meals.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I always let the casserole cool completely before refrigerating to avoid soggy noodles. The flavors actually deepen overnight, making it a perfect next-day meal.

Freezing

I’ve frozen this casserole both before and after baking with good results. If freezing before baking, cover tightly with foil and freeze for up to 2 months; just add a bit of extra baking time. You can also freeze baked leftovers wrapped well, then thaw in the fridge overnight.

Reheating

To reheat, I prefer warming individual portions in the oven at 325°F until heated through, which preserves the cheesy topping best. Microwaving works in a pinch but can make noodles a bit softer. A sprinkle of fresh cheese before reheating helps restore that melty topping.

FAQs

Final Thoughts

This Sour Cream Beef Noodle Casserole Recipe holds a special place in my heart because it’s reliable, delicious, and so simple to put together. Every time I make it, I’m reminded that some of the best meals are those that feel like a cozy, familiar embrace. Give this recipe a try—you’ll find it’s an easy family favorite that keeps everyone asking for seconds. I can’t wait to hear how it turns out for you!

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