This sour cream beef noodle casserole is a cozy, crowd-pleasing classic layered with creamy noodles, seasoned ground beef, and melted cheddar. It’s comfort food that’s as satisfying as it is simple.
Each bite blends tender egg noodles with rich tomato-beef sauce and tangy sour cream, delivering a warm, nostalgic flavor perfect for weeknights or gatherings.
What You’ll Need for Sour Cream Beef Noodle Casserole
- Egg noodles – The heart of this casserole, offering tender texture that soaks up all the savory sauces.
- Ground beef – Adds rich, meaty depth and makes this dish filling and hearty.
- Tomato sauce & diced tomatoes – Create a vibrant, tangy base that binds the beef mixture beautifully.
- Sour cream – Lends irresistible creaminess and a gentle tang that balances the tomato’s acidity.
- Cottage cheese – Adds texture and richness while keeping things light and airy.
- Cheddar cheese – Melts into gooey perfection, crowning the casserole with cheesy comfort.
- Onion & garlic – These aromatic staples infuse the beef with irresistible savory flavor.
- Worcestershire & paprika – Bring in bold, smoky, umami-packed undertones for depth and complexity.
How to Make This Beefy, Cheesy Classic
Start by boiling your egg noodles just until al dente—they’ll continue cooking in the oven. Rinse and toss them with a bit of oil to prevent clumping.
Meanwhile, brown your ground beef in a skillet and cook down the onion and garlic until fragrant. Stir in the tomato sauce, diced tomatoes, and seasonings, simmering until the mixture thickens slightly and the flavors meld.
In a separate bowl, mix the sour cream, cottage cheese, Parmesan, and noodles until creamy and well combined.
Layer half the creamy noodle mixture in a casserole dish, then spoon over half the beef mixture and a layer of cheddar. Repeat the layers and finish with a generous topping of cheddar cheese.
Bake until bubbly and golden on top, then garnish with fresh parsley for a pop of color and freshness.
Make It Yours: Tips and Tasty Twists
For a touch of heat, stir in a pinch of cayenne or sliced jalapeños to the beef mixture. Want a smokier flavor? A dash more smoked paprika or even a handful of chopped bacon will do the trick.
For a creamier bite, swap the cottage cheese with ricotta, or mix in mozzarella with the cheddar for even more melt. If you’re feeding a crowd, this recipe scales easily—just double the ingredients and use a larger baking dish.
Short on time? Make the casserole ahead and refrigerate it unbaked, then just pop it in the oven when you’re ready to serve.
Storing Leftovers: Keep It Tasty Later
Let the casserole cool completely before storing. It’ll keep in the fridge for up to four days in an airtight container. To reheat, bake covered at 350°F until heated through or warm individual portions in the microwave.
To freeze, wrap the unbaked or baked casserole tightly in foil and store for up to three months. Thaw overnight in the fridge, then bake as usual—just add 10–15 minutes to the baking time if coming from cold.
Sour Cream Beef Noodle Casserole
Ingredients
- 2 teaspoons smoked paprika
- 1 yellow onion finely chopped
- 8 oz. sour cream
- 12 oz. egg noodles uncooked
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 1 can 15 oz. tomato sauce
- 1 lb. ground beef
- 8 oz. small curd cottage cheese
- 2 medium cloves garlic minced
- 1 can 15 oz. diced tomatoes, drained
- 2 cups cheddar cheese shredded
- ½ cup Parmesan cheese shredded
- Red pepper flakes to taste
- Fresh parsley for garnish
Instructions
- Set a large pot of salted water to boil and cook the egg noodles until al dente following package guidelines. Once drained, rinse under cold water to halt further cooking and toss with a bit of olive oil to keep from sticking.
- In a large skillet, brown the ground beef thoroughly, breaking it up into crumbles, then drain off any rendered fat.
- Add the chopped onion and minced garlic to the beef and sauté together until aromatic, approximately 3 minutes.
- Stir in the tomato sauce and diced tomatoes. Blend in Worcestershire sauce, smoked paprika, red pepper flakes, and season with salt and pepper. Simmer for about 5 minutes until the sauce reduces slightly.
- In a large bowl, combine sour cream, cottage cheese, Parmesan, and the cooked noodles, mixing until well blended.
- Layer half of the creamy noodle mixture into a greased baking dish. Distribute half of the beef mixture over the noodles and sprinkle with half of the cheddar cheese.
- Repeat with a second layer of the noodle mixture, followed by the remaining beef and cheddar. Top off with an additional layer of cheddar cheese.
- Bake uncovered at 350°F for 25 to 30 minutes until the cheese is bubbly and melted.
- Garnish with chopped fresh parsley just before serving.
Notes
Enhance the depth of flavor with the addition of crisp bacon bits.
