Casseroles/ Pasta/ Popular

Sour Cream Beef Noodle Casserole

Sour cream beef noodle casserole is a dependable family favorite. With egg noodles in a rich beefy tomato sauce and cheesy sour cream layers.

Sour cream beef noodle casserole in a white casserole dish.

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)

A plate of sour cream beef noodle casserole next to a casserole dish.

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.

A black plate of sour cream beef noodle casserole with a fork.

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.

A bowl of sour cream beef noodle casserole next to a casserole dish.

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

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Sour cream beef noodle casserole in a white casserole dish.

Sour Cream Beef Noodle Casserole


  • Author: The Cooking Jar
  • Total Time: 50 minutes
  • Yield: 68 1x

Description

Sour cream beef noodle casserole is a dependable family favorite. With egg noodles in a rich beefy tomato sauce and cheesy sour cream layers.


Ingredients

Units Scale
  • 12 oz. uncooked egg noodles
  • 1 lb. ground beef
  • 1 yellow onion, finely chopped
  • 2 medium cloves garlic, minced
  • 1 can (15 oz.) tomato sauce
  • 1 can (15 oz.) diced tomatoes, drained
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 8 oz. sour cream
  • 8 oz. small curd cottage cheese
  • 1/2 cup Parmesan cheese, shredded
  • 2 cups cheddar cheese, shredded
  • Fresh parsley to garnish

Instructions

  1. Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
  2. Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
  3. Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
  4. Pour in tomato sauce and diced tomatoes.  Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
  5. In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
  6. Spoon half the creamy pasta mixture into a 9×13 casserole dish.
  7. Top with half the beef mixture and half the cheddar cheese.
  8. Repeat with one more pasta – beef – cheddar layer each. Finish with a cheddar cheese layer on top.
  9. Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
  10. Top with optional parsley and dish and serve hot.
  11. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 40 mins
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!

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4 Comments

  • Reply
    Mia
    November 9, 2021 at 4:25 PM

    What’s the serving size and nutritional facts of this recipe?

    • Reply
      The Cooking Jar
      November 9, 2021 at 5:02 PM

      It should serve around 6-8, depending on how big your servings are. I’ve gone ahead and added a nutritional label for 8 servings.

  • Reply
    Kathy Barnes
    October 29, 2021 at 9:23 PM

    Haven’t tried this but am and sounds delicious!!!!!

    • Reply
      The Cooking Jar
      November 4, 2021 at 12:12 PM

      We thoroughly enjoyed eating up the leftovers (there’s just the two of us so we had a lot). I’m a big fan of cottage cheese so we ended up adding the other half of the tub in with the leftovers. Thank you Kathy, and I hope you enjoy it if you do end up making this!

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