Sour Cream Beef Noodle Casserole

Sour Cream Beef Noodle Casserole is a cozy, creamy, and comforting dish made with seasoned ground beef, tender egg noodles, tomato sauce, and a rich sour cream and cheese mixture. It’s a hearty, family-friendly casserole that comes together with simple ingredients and delivers bold flavor in every bite. Perfect for busy weeknights, potlucks, or make-ahead meals.

Why You’ll Love This Recipe

I love this casserole because it hits all the right notes—it’s savory, cheesy, creamy, and filling. It’s one of those recipes I can count on when I need something warm and comforting. The beef and tomato base gives it richness, while the sour cream adds that creamy tang that makes it stand out. It also reheats beautifully, which makes it great for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Egg noodles

• Onion, chopped

• Garlic, minced

• Tomato sauce

• Sour cream

• Cottage cheese (or ricotta for a creamier version)

• Shredded cheddar cheese

• Salt and pepper

• Paprika (optional)

• Olive oil or butter (for sautéing)

• Fresh parsley or green onions (for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I cook the egg noodles according to the package directions until just al dente, then drain and set aside.

3. While the noodles cook, I sauté the chopped onion in a bit of oil until softened, then add the ground beef and cook until browned. I stir in garlic, salt, pepper, and tomato sauce, and let it simmer for a few minutes.

4. In a separate bowl, I combine the sour cream and cottage cheese. I gently fold in the cooked noodles until coated.

5. I layer half of the noodle mixture in the baking dish, spread half of the beef mixture on top, then repeat the layers.

6. I sprinkle shredded cheddar cheese over the top.

7. I bake for 25–30 minutes, or until the cheese is melted and bubbly.

8. I garnish with chopped parsley or green onions before serving.

Servings and timing

This recipe makes about 6–8 servings. It takes 15–20 minutes to prep and 25–30 minutes to bake, so it’s ready in about 45–50 minutes total.

Variations

• I swap the cottage cheese for ricotta or cream cheese for a smoother texture.

• I add cooked mushrooms, spinach, or bell peppers to the beef mixture for extra veggies.

• I use ground turkey or chicken instead of beef for a lighter version.

• I mix in a pinch of Italian seasoning or crushed red pepper for more flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F or the microwave in short bursts. It also freezes well—just assemble the casserole without baking, wrap tightly, and freeze for up to 2 months. Thaw in the fridge before baking.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it fully, cover it, and refrigerate it for up to 24 hours before baking. It’s great for meal prep.

Can I freeze this?

Definitely. I freeze it unbaked or fully baked and cooled. I cover it tightly and freeze for up to 2 months.

What can I use instead of cottage cheese?

I often use ricotta or a mix of cream cheese and sour cream. Greek yogurt also works for a slightly tangy version.

Is it spicy?

No, it’s mild and kid-friendly. I can add paprika or red pepper flakes if I want to give it a little kick.

What goes well with this casserole?

I serve it with a simple green salad, garlic bread, or steamed veggies to balance the richness.

Conclusion

Sour Cream Beef Noodle Casserole is one of those easy, satisfying meals that everyone looks forward to. I love how creamy, cheesy, and flavorful it is with just a few pantry staples. Whether I’m feeding a family or prepping for the week, this casserole always hits the spot—and it tastes just as good the next day.