Sour Cream Beef Noodle Casserole is a rich baked pasta dish combining tender ground beef, egg noodles, savory onions, and a tangy sour cream topping for comforting, family-friendly meals.
Sour Cream Beef Noodle Casserole is a classic weeknight casserole that layers cheesy flavors, creamy texture, and pantry-friendly ingredients to deliver satisfying comfort food with minimal fuss.
Sour Cream Beef Noodle Casserole brings diner-style nostalgia to your table with a golden-top finish and a creamy interior that kids and adults both love. Sour Cream Beef Noodle Casserole works great for potlucks, Sunday suppers, and make-ahead dinners.
Table of Contents
What Makes This Recipe So Special
This Sour Cream Beef Noodle Casserole stands out because it balances creamy tang, savory beef, and soft noodles in one dish. The tang from the sour cream lifts the heavy meat and cheese flavors, preventing the casserole from feeling too dense. This combination creates a layered, comforting texture: a crisp top, creamy center, and tender pasta. For more creamy casserole inspiration, check out this smothered cheesy sour cream chicken recipe which shares similar flavor ideas and techniques.
Why this casserole is great for home cooks:
- Uses inexpensive, accessible ingredients
- Assembles quickly and bakes unattended
- Scales easily for leftovers or a crowd
Ingredients
Makes a 9×13-inch casserole, serves 6-8
- 12 ounces wide egg noodles
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup beef broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup grated Parmesan
- 2 tablespoons butter
- 1/2 cup breadcrumbs (optional for topping)
- 2 tablespoons chopped fresh parsley (optional garnish)
All measurements and cooking times are exact to preserve the recipe’s balance and results.
Equipment
- Large pot for boiling noodles
- Large skillet or frying pan
- 9×13-inch baking dish
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven preheated to 350°F (not counted as Step 1)
Preheat the oven to 350°F while you prepare ingredients – this preheat is quick and not counted as a main step.
Step 1 – Cook the Noodles
Action: Bring a large pot of salted water to a boil.
Substeps:
- Add 12 ounces of egg noodles and cook until just al dente according to package directions – usually 6 to 8 minutes.
- Drain and toss with 1 tablespoon butter to prevent sticking.
Step 2 – Brown the Beef
Action: Sauté aromatics and brown beef in a skillet.
Substeps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat.
- Add the chopped onion and cook until translucent, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add 1 pound ground beef and cook, breaking it up, until no longer pink. Season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon oregano, and 1 teaspoon basil. Drain excess fat if necessary.
Step 3 – Build the Sauce
Action: Combine soup, broth, and dairy to create the creamy filling.
Substeps:
- Reduce heat to low and stir in the can of cream of mushroom soup and 1/2 cup beef broth.
- Stir in 1 cup sour cream and 1/2 cup shredded cheddar, mixing until smooth and heated through – do not boil.
Step 4 – Combine Noodles and Beef Mixture
Action: Fold pasta into the sauce for even coating.
Substeps:
- In a large mixing bowl, combine the cooked noodles with the beef and sauce mixture.
- Taste and adjust seasoning if needed. If the mixture seems dry, add a splash more beef broth.
Step 5 – Transfer to Baking Dish and Top
Action: Layer into the casserole dish and add cheese topping.
Substeps:
- Spoon the noodle and beef mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Parmesan evenly over the top. For a crunchy finish, add 1/2 cup breadcrumbs mixed with 1 tablespoon melted butter.
Step 6 – Bake Until Bubbly
Action: Bake the casserole to meld flavors and brown the top.
Substeps:
- Place the baking dish in the preheated 350°F oven and bake for 25-30 minutes, until the edges bubble and the top is golden brown.
- Let rest 5-10 minutes before serving to allow the filling to set.
Step 7 – Garnish and Serve
Action: Finish with fresh herbs and serve family-style.
Substeps:
- Sprinkle chopped fresh parsley over the hot casserole.
- Cut into squares and serve.
Why This Recipe Works
This recipe strikes the right balance between moisture and structure. The egg noodles provide a tender base that soaks up the creamy sauce without becoming mushy, while the sour cream adds tang and depth without overpowering the dish. The cream of mushroom soup acts as a reliable binder and seasoning base, giving a silky texture that many casseroles lack. Browning the beef well before adding the dairy builds foundational flavor through Maillard caramelization.
For a slightly different twist, try swapping half the cheddar for Monterey Jack or stirring in 1/2 cup cooked mushrooms during Step 2.
Tips, Troubleshooting, and Variations
- If the casserole seems too saucy after mixing, add an extra 1/2 cup of noodles – they will absorb some moisture while baking.
- To avoid a wet center, drain cooked noodles well and toss with butter.
- For a leaner version, use ground turkey or 93% lean beef – increase seasoning slightly to compensate for milder flavor.
- Gluten-free? Use gluten-free egg-style noodles and gluten-free breadcrumbs.
- Add frozen peas or mixed vegetables (1 cup) to the noodle-beef mix for color and nutrition.
- If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
- Leftover-rich? Freeze portions in airtight containers for up to 3 months – thaw overnight before reheating.
One helpful variation is inspired by Western-style casseroles: sprinkle cooked corn and diced green chiles into the mixture for a Southwestern spin similar to hearty family casseroles like the Cattle Drive Casserole.
Serving Suggestions
Serve this Sour Cream Beef Noodle Casserole with a crisp green salad and pickled beets or a simple cucumber-dill salad to cut through the richness. Other sides that pair well:
- Garlic-roasted broccoli
- Steamed green beans with lemon
- Sliced tomatoes and red onion with a light vinaigrette
Sour Cream Beef Noodle Casserole is excellent with warm crusty bread for soaking up the creamy sauce.
Storage and Make-Ahead
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven covered with foil for 15-20 minutes, or microwave individual portions.
- To freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Assemble the casserole up to the point of baking, cover tightly with foil, and refrigerate for up to 24 hours – then bake as directed, adding an extra 5-10 minutes if cold from the fridge.
Nutrition (Approximate per serving)
- Calories: 480
- Protein: 28 g
- Fat: 22 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Sodium: Varies by soup/broth choice
Nutrition will vary based on the exact brands used; swap low-fat sour cream and reduced-fat cheese to lower calories and fat.
Food Safety
- Cook ground beef to an internal temperature of 160°F to ensure safety.
- Store leftovers promptly – refrigerate within 2 hours of baking.
- Reheat to 165°F for safe consumption.
Frequently Asked Questions
Can I use cottage cheese instead of sour cream?
Cottage cheese will alter texture and flavor; blend it first for creaminess and use 1 cup. You may want to add 2 tablespoons of lemon juice to mimic sour cream tang.
Can I make this vegetarian?
Yes – substitute sautéed mushrooms, lentils, or a meatless crumbled substitute. Increase umami with soy sauce or miso paste.
Will this work with rotini or penne?
Absolutely. Short pasta shapes that hold sauce work well – adjust cook time to package directions.
How do I prevent the noodles from becoming mushy?
Cook them al dente and drain thoroughly. Toss with butter to keep them separate.
Conclusion
Sour Cream Beef Noodle Casserole is a dependable comfort-food winner because it combines familiar pantry ingredients into a creamy, crowd-pleasing bake that’s easy to assemble and easy to love. With balanced tang from sour cream, savory browned beef, and a golden cheesy top, this casserole delivers both convenience and flavor – perfect for weeknights or feeding a hungry family.
If you liked this variation, you can explore more takes on the classic with recipes like Sour Cream Beef Noodle Casserole – The Cooking Jar for additional inspiration: Sour Cream Beef Noodle Casserole – The Cooking Jar.
If you make this recipe, please leave a comment and a star rating below – it helps other cooks find the recipe. Share your photos on Pinterest or Facebook and tell me – what variation did you try?
Sour Cream Beef Noodle Casserole
Ingredients
Method
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil.
- Add 12 ounces of egg noodles and cook until just al dente according to package directions, usually 6 to 8 minutes.
- Drain and toss with 1 tablespoon butter to prevent sticking.
- Heat 1 tablespoon butter in a large skillet over medium-high heat.
- Add the chopped onion and cook until translucent, about 4 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add 1 pound ground beef and cook, breaking it up, until no longer pink.
- Season with salt, pepper, oregano, and basil. Drain excess fat if necessary.
- Reduce heat to low and stir in the can of cream of mushroom soup and 1/2 cup beef broth.
- Stir in 1 cup sour cream and 1/2 cup shredded cheddar, mixing until smooth and heated through — do not boil.
- In a large mixing bowl, combine the cooked noodles with the beef and sauce mixture.
- Taste and adjust seasoning if needed. If the mixture seems dry, add a splash more beef broth.
- Spoon the noodle and beef mixture into a greased 9×13-inch baking dish.
- Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Parmesan evenly over the top. For a crunchy finish, add 1/2 cup breadcrumbs mixed with 1 tablespoon melted butter.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, until the edges bubble and the top is golden brown.
- Let rest 5-10 minutes before serving to allow the filling to set.
- Sprinkle chopped fresh parsley over the hot casserole.
- Cut into squares and serve.
