Sour cream beef noodle casserole is a dependable family favorite. With egg noodles in a rich beefy tomato sauce and cheesy sour cream layers.
A good casserole is a great answer to end-of-the-year weeknight meals. It’s comforting and serves up a big batch of food for no-fuss dinners. There’s usually a lot of leftovers too so you can relax the next day. If you have hamburger or ground beef in your freezer to use up, try this kid-friendly sour cream beef noodle casserole.
This old-fashioned meal is a deliciously simple combination of beef, pasta, tomato sauce and cheese to serve up a warm and bubbly meal. “Comfort” is the word that comes to mind when we think about digging into this casserole.
It’s a little twist on your traditional tomato and beef noodle casserole. We’re stacking a few layers of egg noodles mixed with sour cream, cottage cheese and Parmesan cheese between layers of ground beef in a rich and rustic tomato sauce and generous layers of cheddar cheese for a creamy melt. Let’s start cooking.
How To Make Sour Cream Beef Noodle Casserole (1 Min Video)
SOUR CREAM BEEF NOODLE CASSEROLE RECIPE TIPS
Onions and garlic – You can substitute fresh onions and garlic with onion and garlic powder. I would start with 1/2 teaspoon first and build up from there for more flavor.
Ground beef – If you use extra lean ground beef, you won’t need to drain as much grease.
Pasta – I used wide egg noodles but you could also use regular egg noodles or pasta like elbow macaroni or shells. To prevent soggy noodles in the casserole, we rinse the cooked noodles under cold water to stop the cooking process.
For that reason, I like to cook the noodles a little under al dente. So if the package directions suggest cooking it for 9-12 minutes, I’ll pick 9 minutes and finish off the cooking in the oven.
Seasonings – I added smoked paprika to give the meat layer a rustic, smoky flavor and some Worcestershire sauce to balance out the tartness from the tomatoes.
Switch out cottage cheese – If you’re not a fan of cottage cheese, you can substitute it with ricotta or cream cheese. Cottage cheese is soft and creamy and isn’t at all sour like you might think. For this recipe, I used Breakstone’s small curd cottage cheese with 4% milkfat.
Cheddar cheese – I used extra sharp cheddar but you can use mild cheddar, triple cheddar, Monterey Jack, Colby or Pepper Jack.
Green onions – Some versions use green onions mixed in with the sour cream egg noodles layer. If you’re a fan of green onions, try this out! It’s about 1/2 cup of chopped green onions mixed into the sour cream noodles.
Bacon – Throw in some bacon bits in there for more flavor.
Add more heat – Add a kick with some jalapeños or cayenne pepper.
Mixing it up – I made three layers to give three distinct flavors when digging in but you can mix all the layers together and bake it that way for easier assembly.
Make it in advance – You should be able to make this in advance, cover and refrigerate it. Try adding in an extra 10-15 minutes of baking time since you’re starting with a chilled casserole.
And that’s about it. Enjoy digging in!
MORE CASSEROLE RECIPES TO TRY
- Meatball Pasta Bake
- Spinach and Artichoke Ravioli Bake
- Chicken Alfredo Pasta Bake
- Sloppy Joe Tater Tot Casserole
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