Hearty Sour Cream Noodle Bake
Introduction
I stumbled on this Hearty Sour Cream Noodle Bake one rainy evening when I needed something warm, simple, and crowd-pleasing. The kitchen smelled like caramelized onions and bubbling cheese, and as I scooped the first bite, I knew I had a new family staple. The creaminess of the sour cream with tender egg noodles and savory browned beef felt like a hug on a plate.
I love how this recipe stretches to feed a crowd and how leftovers taste even better the next day. If you enjoy comforting, make-ahead casseroles, you might also like this baked sausage cream cheese crescents recipe which shares that same homey vibe.
What Makes This Recipe Special
This bake combines pantry-friendly ingredients into a hearty, creamy meal that’s ready in about an hour. It is:
• Family-approved and freezer-friendly
• Quick to assemble with minimal fuss
• Flexible you can swap proteins or make it vegetarian
• Great for feeding a crowd or saving for lunches
Ingredients You’ll Need
For the Bake
- 12 ounces large egg noodles (about 3 cups dry) use fresh or quality dried noodles
- 1 pound lean ground beef (90/10) substitute ground turkey for a lighter version
- 1 medium yellow onion, finely chopped (about 1 cup)
- 8 ounces mushrooms, sliced (optional, use fresh)
- 2 cloves garlic, minced
For the Sauce
- 1 10.5-ounce can condensed cream of mushroom soup (or cream of chicken)
- 1 1/2 cups sour cream (full-fat for best creaminess)
- 1/2 cup whole milk (or low-fat milk)
- 2 large eggs, lightly beaten
- 1 teaspoon dried parsley
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
For the Cheese and Topping
- 2 cups shredded sharp cheddar cheese, divided (freshly shredded melts best)
- 1/2 cup grated Parmesan cheese (optional)
- 3 tablespoons butter, melted
- 3/4 cup breadcrumbs or crushed Ritz crackers for crunchy topping (use gluten-free breadcrumbs if needed)
Notes: Use fresh sour cream for best texture. If you prefer a milder flavor, use mild cheddar. For a lighter version, swap half the sour cream for plain Greek yogurt.
How to make Hearty Sour Cream Noodle Bake: Family-Favorite Comfort Food
Step 1: Preheat and prepare (Preheat oven, boil noodles)
Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish. Cook egg noodles in a large pot of salted boiling water for 8 minutes until just al dente; drain and set aside.
Step 2: Brown the meat and vegetables (6 to 8 minutes)
In a large skillet over medium-high heat, add 1 tablespoon oil and cook ground beef until browned, about 6 minutes, breaking it into small pieces. Add chopped onion and sliced mushrooms and sauté until softened and translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant. Drain excess fat if needed; the mixture should be moist but not greasy.
Step 3: Make the creamy sauce (mix until smooth)
In a large bowl, whisk together cream of mushroom soup, sour cream, milk, and beaten eggs until smooth. Stir in 1 cup shredded cheddar, parsley, salt, and pepper.
Step 4: Combine noodles, beef, and sauce (even coating)
Add cooked noodles and the beef-vegetable mixture into the sauce bowl. Gently fold until pasta and beef are evenly coated. The mixture should look creamy and well combined.
Step 5: Assemble in dish and top (layer, sprinkle crumbs)
Pour the noodle-beef mixture into the prepared 9×13-inch dish. Smooth the top. Sprinkle remaining 1 cup cheddar and Parmesan evenly. Mix melted butter with breadcrumbs or crushed crackers and sprinkle over the cheese for a crunchy top.
Step 6: Bake until bubbly and golden (25 to 30 minutes)
Bake uncovered at 350°F (175°C) for 25 to 30 minutes, until the casserole is bubbly in the center and the topping is golden brown. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 7: Rest before serving (5 to 10 minutes)
Let the bake rest for 5 to 10 minutes. This helps it set so portions slice neatly. You should see the sauce thicken slightly and the edges pull away from the dish.
Tips & Recipe Variations (expert tips, substitutions)
- Use freshly shredded cheese for the best melt and flavor; pre-shredded can be coated and less creamy.
- To avoid a watery bake, drain cooked noodles well and avoid excess liquid when browning vegetables.
- Make it vegetarian: swap beef for 16 ounces cooked lentils or 1 can drained chickpeas and use vegetable broth in place of milk if needed.
- Low-carb option: replace egg noodles with cauliflower florets (steam then roughly chop) and reduce baking time by 10 minutes.
- Gluten-free: use gluten-free egg noodles and gluten-free breadcrumbs.
- Make-ahead: assemble the casserole, cover, and refrigerate for up to 24 hours before baking; add an extra 5 to 10 minutes to baking time if cold.
- Freezing: freeze an unbaked casserole in a freezer-safe container for up to 3 months; thaw overnight and bake as directed, adding 10 to 15 minutes.
- Reheating: cover loosely and reheat in a 325°F oven for 15 to 20 minutes until warmed through, or microwave individual portions.
How to Serve
- Serve with a crisp green salad dressed with lemon vinaigrette to cut the richness.
- Add bright sides: steamed green beans, roasted Brussels sprouts, or a simple cucumber salad.
- Drinks: a light-bodied red wine, cold iced tea, or sparkling water with lemon complement the creamy casserole.
- Presentation tip: spoon into shallow bowls and garnish with chopped fresh parsley for color.
- Approximate serving size: serves 6 to 8; calories per serving vary by ingredients but estimate roughly 450 to 650 kcal depending on portion and swaps.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Assemble and refrigerate up to 24 hours before baking. Bring the dish to room temperature briefly before placing in a preheated oven and add 5 to 10 minutes to baking time.
Q: Can I freeze leftovers?
A: Absolutely. Store cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Q: What can I use instead of sour cream?
A: Plain Greek yogurt is a good substitute for a tangy, slightly lighter result. For a dairy-free option, use a thick dairy-free yogurt or cashew cream.
Q: How do I prevent the dish from becoming watery?
A: Drain cooked noodles thoroughly and avoid adding extra liquid when sautéing mushrooms or vegetables. Use full-fat sour cream for better emulsion.
Q: Can I make this vegetarian or dairy-free?
A: For vegetarian, swap beef for cooked lentils or extra vegetables. For dairy-free, use dairy-free sour cream, plant-based milk, and dairy-free cheese alternatives.
Reader Questions Answered
- Keep portions consistent and allow the bake to rest before slicing for cleaner serving.
Review
“This casserole became an instant classic at our house. The sour cream adds perfect richness, and the crunchy topping keeps each bite interesting. Big family favorite.” – Lena R.
Conclusion
This Hearty Sour Cream Noodle Bake is one of those recipes I make when I want to bring comfort, warmth, and full plates to the table with minimal fuss. It’s versatile, forgiving, and always seems to disappear fast at our family gatherings. If you enjoy hearty, cheesy casseroles with a comforting twist, you might like this related version: Beefy Sour Cream Noodle Casserole – Who Needs A Cape?
I hope you try this recipe, tweak it to make it your own, and share how it turned out. Happy cooking and cozy dinners ahead.
Hearty Sour Cream Noodle Bake
Ingredients
Method
- Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
- Cook egg noodles in a large pot of salted boiling water for 8 minutes until just al dente; drain and set aside.
- In a large skillet over medium-high heat, add 1 tablespoon oil and cook ground beef until browned, about 6 minutes, breaking it into small pieces.
- Add chopped onion and sliced mushrooms and sauté until softened and translucent, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant. Drain excess fat if needed; the mixture should be moist but not greasy.
- In a large bowl, whisk together cream of mushroom soup, sour cream, milk, and beaten eggs until smooth.
- Stir in 1 cup shredded cheddar, parsley, salt, and pepper.
- Add cooked noodles and the beef-vegetable mixture into the sauce bowl.
- Gently fold until pasta and beef are evenly coated. The mixture should look creamy and well combined.
- Pour the noodle-beef mixture into the prepared 9x13-inch dish and smooth the top.
- Sprinkle remaining 1 cup cheddar and Parmesan evenly.
- Mix melted butter with breadcrumbs or crushed crackers and sprinkle over the cheese for a crunchy top.
- Bake uncovered at 350°F (175°C) for 25 to 30 minutes, until the casserole is bubbly in the center and the topping is golden brown.
- If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Let the bake rest for 5 to 10 minutes before serving. This helps it set so portions slice neatly.
Notes
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