Sour Cream Beef Noodle Casserole is the kind of hearty, creamy dinner that brings everyone to the table fast. This baked pasta dish layers tender egg noodles, seasoned ground beef, and a rich sour cream mixture, then finishes with melted cheddar cheese. It’s simple, filling, and perfect for busy nights when you need a reliable family meal. If you love ground beef egg noodles and crave a satisfying, oven-baked pasta dish, this recipe will quickly become a go-to favorite.

Story

I first made Sour Cream Beef Noodle Casserole on a night when I needed something warm, filling, and easy. I had ground beef in the fridge, egg noodles in the pantry, and just enough sour cream and cottage cheese to create something creamy. Instead of making a basic skillet pasta, I decided to bake it. That decision changed everything.

Sour Cream Beef Noodle Casserole delivers layers of flavor in every bite. The beef simmers in tomato sauce with Italian seasoning, while the noodles blend with a creamy dairy mixture that keeps the texture soft and rich. When baked together, the flavors settle and develop into a true cheesy dinner casserole that tastes even better the next day.

Now I make Sour Cream Beef Noodle Casserole whenever I need an easy weeknight beef dinner that feels homemade and comforting. It satisfies like classic comfort food pasta, yet it requires simple ingredients and minimal prep time.

Ingredients

1 lb lean ground beef
1/2 yellow onion, chopped
2 cloves garlic, minced
2 (15 oz) cans tomato sauce
1 teaspoon Italian seasoning
8 oz egg noodles
1 cup sour cream
1 cup cottage cheese
1 cup cheddar cheese, grated
Kosher salt, to taste
Freshly ground black pepper, to taste

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. While the oven heats, bring a large pot of salted water to a boil for the noodles. Chop the onion and mince the garlic so everything cooks evenly and quickly. Measure the sour cream, cottage cheese, and shredded cheddar to keep assembly smooth and organized.

Cook the egg noodles according to the package directions until al dente. Drain them well and set aside so they do not become watery in the casserole.

Cooking Instructions

In a large skillet over medium-high heat, cook the ground beef and chopped onion for about 10 minutes, breaking the meat apart as it browns. Stir frequently so the onion softens and the beef cooks evenly. Add the minced garlic and cook for one additional minute until fragrant.

Next, stir in the tomato sauce and Italian seasoning. Let the mixture simmer for 5 minutes, stirring occasionally. Season with kosher salt and freshly ground black pepper. Remove the skillet from heat once the sauce thickens slightly.

In a large mixing bowl, combine the sour cream and cottage cheese. Add the cooked egg noodles and gently stir until evenly coated. Season lightly with salt and pepper.

Spread half of the noodle mixture into the prepared baking dish. Top with half of the meat sauce. Repeat with the remaining noodles and sauce to create distinct layers.

Sprinkle the grated cheddar cheese evenly over the top. Bake for about 30 minutes, or until the cheese melts and the sauce bubbles around the edges. Remove from the oven and let it cool for 10 minutes before serving so the layers set properly.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the egg noodles before baking. Since the casserole cooks in the oven, slightly undercooked noodles hold their texture better. Also, drain the noodles thoroughly to prevent excess moisture from thinning the layers.

Do not skip the resting time after baking. Letting Sour Cream Beef Noodle Casserole sit for 10 minutes helps the layers firm up, which makes slicing and serving much easier.

Pro Tips for Better Flavor

For deeper flavor, sauté the onions until lightly golden before adding the beef. You can also add a pinch of red pepper flakes for subtle heat. Freshly shredded cheddar melts more smoothly than pre-shredded cheese, so grate your own if possible.

If you want extra richness, mix a small handful of mozzarella into the cheddar topping. This creates a beautifully melted top layer that complements the creamy filling.

Serving and Storage

How to Serve

Serve Sour Cream Beef Noodle Casserole hot, straight from the baking dish. Pair it with a crisp green salad or steamed vegetables to balance the richness. Garlic bread also works beautifully for soaking up the extra sauce.

This casserole works well for family dinners, potlucks, or casual gatherings. Because it slices neatly after resting, it plates cleanly and looks inviting on any table.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 325°F oven.

You can also freeze the fully baked casserole. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.

Conclusion

Sour Cream Beef Noodle Casserole combines creamy layers, seasoned beef, and tender noodles into one satisfying dish. It delivers dependable flavor, simple preparation, and the kind of warmth that makes dinner feel complete. Whether you prepare it for a busy weekday or a relaxed weekend meal, this casserole offers comfort in every bite. Try it once, and it may become part of your regular dinner rotation.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make Sour Cream Beef Noodle Casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes before placing it in the oven.

Can I substitute cottage cheese?

You can replace cottage cheese with ricotta cheese for a smoother texture. The flavor stays mild and creamy, while the consistency becomes slightly richer.

Can I add vegetables to this casserole?

Yes, you can stir in sautéed mushrooms, spinach, or bell peppers with the meat sauce. Make sure to cook vegetables first to remove excess moisture before layering.