This Sour Cream Beef Noodle Casserole is classic comfort food: tender egg noodles layered with a savory ground beef and tomato sauce, a creamy sour cream mixture, and melted cheddar cheese.
The original RecipesNeed version is simple, family-friendly, and built for a standard casserole dish. It is a good choice for busy nights because the components are easy to prepare and the finished casserole reheats well.
Why You’ll Love This Casserole
The beef-and-tomato layer is savory, the sour cream mixture keeps the noodles creamy, and cheddar gives the top a rich melted finish. It is familiar, filling, and easy to portion for a family dinner.
Build the Layers
Cook the noodles just until tender so they do not become mushy in the oven. Brown the ground beef and prepare the tomato sauce separately, then combine the creamy ingredients with the noodles as directed in the recipe card.
Layer the creamy noodles with the beef mixture, then finish with cheddar. The oven brings the layers together and melts the cheese into a bubbly top.
Tips for the Best Texture
- Do not overcook the egg noodles before baking.
- Drain excess fat from the beef so the casserole is not greasy.
- Spread the sour cream mixture evenly through the noodles.
- Let the casserole rest briefly before serving so the layers settle.
Make-Ahead and Reheating
You can assemble the casserole ahead and keep it covered in the refrigerator until baking. A cold casserole may need a few extra minutes in the oven. Leftovers reheat well in individual portions.
Frequently Asked Questions
Can I make it ahead?
Yes. Assemble it, cover it, refrigerate it, and bake when ready.
Why are my noodles too soft?
They were probably cooked too long before the casserole went into the oven. Stop cooking them while they still have a little bite.
Sour Cream Beef Noodle Casserole
Ingredients
- 1 lb lean ground beef
- ½ yellow onion chopped
- 2 cloves garlic minced
- 2 15 oz each cans tomato sauce
- 1 teaspoon Italian seasoning
- 8 oz egg noodles
- 1 cup sour cream
- 1 cup cottage cheese
- 1 cup cheddar cheese freshly grated
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the oven and pan. Heat the oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- Cook the beef and onion. Place the ground beef and chopped onion in a large skillet over medium-high heat. Cook for about 10 minutes, breaking the beef into crumbles, until the meat is browned and the onion has softened.
- Add the garlic. Drain away any excess grease from the skillet. Stir in the minced garlic and cook for about 1 minute, just until aromatic.
- Finish the meat sauce. Pour in the tomato sauce and add the Italian seasoning. Reduce the heat and let the mixture gently simmer for about 5 minutes, stirring occasionally, then season with salt and pepper and remove from the heat.
- Cook the egg noodles. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles according to the package directions, stopping when they are just al dente. Drain the noodles thoroughly.
- Make the creamy noodle mixture. Combine the sour cream and cottage cheese in a large bowl. Add the drained noodles, season lightly with salt and pepper, and gently toss until the noodles are evenly coated.
- Assemble the casserole. Spread half of the creamy noodle mixture across the bottom of the prepared baking dish. Spoon half of the beef sauce over the noodles, then repeat with the remaining noodles and remaining meat sauce.
- Add the cheese. Sprinkle the grated cheddar evenly over the entire casserole.
- Bake. Bake uncovered for about 30 minutes, or until the casserole is bubbling around the edges and the cheddar is completely melted.
- Rest before serving. Remove the casserole from the oven and let it stand for 10 minutes before scooping and serving.
