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The Ultimate Creamy Sour Cream Beef Noodle Casserole (Easy Weeknight Winner)

A generous slice of sour cream beef noodle casserole topped with melted cheddar cheese on a white plate.
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This recipe delivers a creamy, cheesy, and comforting sour cream beef noodle casserole. It uses ground beef and egg noodles, making it a simple, hearty dish perfect for family dinners on busy weeknights.

Ingredients

Scale
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 oz wide egg noodles
  • 1 can (15 oz) tomato sauce
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 1 ½ cups shredded cheddar cheese, divided
  • 2 tbsp chopped parsley or green onion (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, about 7 minutes. Drain the noodles and set them aside.
  3. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  4. Add the diced onion and garlic to the skillet. Sauté for 2–3 minutes until the onion softens.
  5. Stir in the tomato sauce, tomato paste (if using), Italian seasoning, salt, and pepper. Let this mixture simmer for 5 minutes.
  6. In a large bowl, combine the cooked noodles, sour cream, cottage cheese, and 1 cup of the shredded cheddar cheese. Mix gently.
  7. Spread half of the noodle mixture into the prepared baking dish. Top this layer with half of the beef sauce.
  8. Repeat the layers with the remaining noodle mixture and the remaining beef sauce.
  9. Sprinkle the remaining ½ cup of cheddar cheese over the top layer.
  10. Bake uncovered for 25–30 minutes, until the casserole is bubbly and the cheese is golden on top.
  11. Let the casserole rest for 5–10 minutes before you cut and serve it. Garnish with parsley or green onion if you wish.

Notes

  • This is a great make-ahead dinner. You can assemble the entire casserole, cover it, and refrigerate it for up to 24 hours before baking. Add about 10 minutes to the bake time if cooking straight from the refrigerator.
  • For a richer flavor, use cream of mushroom soup instead of cottage cheese, or use both for extra creaminess.
  • If you prefer a tangier sauce, substitute ricotta cheese for the cottage cheese.

Nutrition

Find it online: https://cookincorner.com/sour-cream-beef-noodle-casserole/