Sour Cream Beef Noodle Casserole

Why You’ll Love This Recipe

I like making this casserole because it’s simple to put together and uses ingredients I usually have on hand. The combination of creamy and tangy sour cream with the beefy tomato sauce creates a balanced flavor that pairs beautifully with the noodles. It’s a great make-ahead meal, and the leftovers taste just as good—if not better—the next day.

Ingredients

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

• Egg noodles

• Ground beef

• Olive oil or butter

• Yellow onion, chopped

• Garlic cloves, minced

• Tomato sauce

• Diced tomatoes (optional, for extra texture)

• Italian seasoning

• Salt

• Black pepper

• Sour cream

• Cream cheese (optional, for extra creaminess)

• Shredded cheddar cheese

• Fresh parsley, chopped (for garnish)

Directions

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

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

3. In a large skillet, I heat olive oil over medium heat and sauté the onion until softened.

4. I add the ground beef, cooking until browned, then drain any excess fat.

5. I stir in the garlic, tomato sauce, diced tomatoes (if using), Italian seasoning, salt, and pepper, letting it simmer for 5 minutes.

6. In a large bowl, I combine the cooked noodles, sour cream, and cream cheese (if using), mixing until the noodles are coated.

7. I spread half the noodle mixture in the baking dish, top with half the beef sauce, and sprinkle with cheese.

8. I repeat the layers, finishing with cheese on top.

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

10. I garnish with fresh parsley before serving.

Servings and timing

This recipe serves 6–8 people and takes about 20 minutes to prepare and 25–30 minutes to bake, so I can have it ready in under an hour.

Variations

I sometimes add chopped bell peppers or mushrooms to the beef mixture for extra vegetables. For a spicier version, I stir in red pepper flakes or use pepper jack cheese instead of cheddar. I’ve also made it with ground turkey or chicken for a lighter option.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm portions in the oven at 350°F until heated through or use the microwave for quick reheating. It also freezes well—either before or after baking—for up to 3 months. I thaw it in the refrigerator overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it up to a day in advance, cover it, and refrigerate it until baking.

Can I use Greek yogurt instead of sour cream?

Yes, I sometimes use plain Greek yogurt for a lighter, tangier option.

Can I freeze it before baking?

Absolutely, I assemble it without baking, wrap it well, and freeze it for up to 3 months.

What cheese works best?

I like sharp cheddar for flavor, but mozzarella or a cheddar-jack blend also works well.

Can I make it without cream cheese?

Yes, the sour cream alone will still make it creamy, but cream cheese adds extra richness.

Conclusion

I enjoy making sour cream beef noodle casserole because it’s a creamy, comforting dish that’s easy to prepare and always satisfying. The layers of tender noodles, flavorful beef sauce, and cheesy topping make it a family favorite in my kitchen. It’s the kind of recipe I turn to when I want a warm, hearty meal with minimal effort.