Sour Cream Beef Noodle Casserole
Introduction
I first stumbled on this Sour Cream Beef Noodle Casserole on a rainy Saturday when I wanted something cozy, simple, and impossible to mess up. I remember the smell of sautéed onions and browned beef filling the kitchen, the steam curling from the pot of egg noodles, and the first forkful that tasted like home. That evening I adapted a few family tricks and turned it into the recipe I make now every few weeks.
This casserole is rich but approachable, with the tang of sour cream balancing savory beef and melty cheese. It became a weeknight staple for us because it warms you from the inside out and stretches to feed leftovers-hungry crowds. If you like hearty, creamy comfort food, you will love this dish. For another similar twist, I adapted ideas from a hearty version I found online: hearty sour cream noodle bake.
What Makes This Recipe Special
This recipe is quick to assemble, uses pantry-friendly ingredients, and produces a satisfying, family-approved meal. It combines comfort-food textures and flavors into one pan: tender noodles, a creamy sauce, and a golden cheesy top. It is forgiving, easy to scale, and ideal for busy weeknights or potlucks.
Ingredients You’ll Need
For clarity, ingredients are grouped so you can prep them quickly.
For the casserole
- 12 ounces wide egg noodles (about 3 cups dry) use whole-wheat or gluten-free noodles as needed
- 1 pound lean ground beef (85/15 recommended)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 cup frozen peas (optional, for color and sweetness)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 1 cup sour cream (full fat gives best texture; plain Greek yogurt is a good substitute)
- 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery) see notes below
- 1/2 cup whole milk (or use broth to lighten)
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons chopped fresh parsley (optional, for garnish)
For the topping
- 1 cup crushed buttery crackers (Ritz) or 1 cup panko breadcrumbs for crunch
- 2 tablespoons unsalted butter, melted
Notes on ingredients
- Use full-fat sour cream for a silkier sauce. For a lighter version, substitute plain Greek yogurt but stir it in off heat to prevent curdling.
- If you prefer no canned soups, substitute 1 cup chicken or beef broth plus 2 teaspoons cornstarch to thicken.
- Freshly shredded cheese melts more smoothly than pre-shredded.
How to make Sour Cream Beef Noodle Casserole
Step 1: Preheat and prepare
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Step 2: Cook the noodles
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente, about 6 to 7 minutes. Drain well and return to the pot.
Step 3: Brown the beef and aromatics
- While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking the beef into pieces, until the meat is browned and the onion is translucent, about 6 to 8 minutes. Add the garlic and cook 30 seconds more until fragrant. Drain excess fat if needed.
Step 4: Make the creamy filling
- Reduce heat to medium. Stir the condensed cream of mushroom soup, 1 cup sour cream, 1/2 cup milk, paprika, salt, and pepper into the beef mixture. Add frozen peas if using. Simmer for 2 to 3 minutes until the mixture is warmed through and slightly thickened. The sauce should coat the back of a spoon.
Step 5: Combine noodles and filling
- Pour the beef mixture over the drained noodles. Add 1 cup of the shredded cheddar and gently fold until everything is evenly coated. The texture should be creamy and cohesive, not soupy.
Step 6: Assemble and top
- Transfer the noodle-beef mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar over the top. Mix crushed crackers with melted butter and sprinkle evenly for a golden crunchy topping.
Step 7: Bake
- Bake in the preheated oven for 20 to 25 minutes, until the casserole is bubbling and the top is golden brown. If you like extra color, broil for 1 to 2 minutes at the end, watching carefully so it does not burn.
Step 8: Rest and serve
- Let the casserole rest for 5 to 10 minutes before serving. This helps it set and makes it easier to portion. Garnish with chopped parsley.
Tips & Recipe Variations
- Use full-fat sour cream for the creamiest texture; low-fat versions can separate when heated.
- To avoid a watery casserole, drain the cooked noodles thoroughly and simmer the filling until slightly thickened.
- For a gluten-free version, use gluten-free egg noodles and gluten-free breadcrumbs or crushed GF crackers.
- Vegetarian option: swap the beef for 16 ounces of sautéed mushrooms and a can of drained lentils. Use vegetable broth instead of beef broth.
- Make it ahead: assemble in the baking dish, cover, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if starting from cold.
- Freezing: cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating; bake at 350°F until warmed through.
- To add veggies: stir in roasted bell peppers or broccoli florets for extra color and nutrition.
- Avoid overcooking noodles; slight firmness ensures they do not become mushy after baking.
How to Serve
- Serve this casserole with a crisp green salad tossed in a bright vinaigrette to cut through the richness.
- Simple sides: roasted broccoli, steamed green beans, or pickled beets complement the creamy texture.
- Drinks: a light lager, crisp white wine like Sauvignon Blanc, or a bright iced tea pairs nicely.
- Presentation tip: scoop into shallow bowls and sprinkle with extra parsley or chopped chives for a fresh look.
- Approximate nutrition: one generous serving is around 450 to 600 calories depending on cheese and portion size.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if baking straight from the fridge.
Can I freeze leftovers?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in a 350°F oven until warmed through.
What can I use instead of sour cream?
Plain Greek yogurt works well for tang and creaminess. Stir it in off heat to reduce the chance of curdling. crème fraîche or mascarpone are richer alternatives.
How do I prevent the dish from becoming watery?
Drain noodles thoroughly and simmer the beef-sour cream mixture until slightly thickened. Use full-fat dairy and avoid adding too much milk.
Can I make this vegetarian or dairy-free?
Vegetarian: swap beef for mushrooms and/or lentils and use vegetable broth. Dairy-free: use a dairy-free sour cream substitute and a plant-based cheese; thicken with a slurry of cornstarch and broth if needed.
Blockquote Review
“This casserole instantly became a weeknight favorite. The sauce is creamy without being heavy and the cracker topping gives it a perfect crunch. My kids asked for seconds and my partner declared it a keeper.” – A happy home cook
Conclusion
Thank you for reading about my favorite cozy casserole. I hope this Sour Cream Beef Noodle Casserole becomes one of your go-to comfort meals for busy nights and family dinners. If you want another well-loved version and extra tips, check out Sour Cream Beef Noodle Casserole – The Cooking Jar for more inspiration. Try it, tweak it, and please share how it turned out.
Sour Cream Beef Noodle Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente, about 6 to 7 minutes. Drain well and return to the pot.
- While the noodles cook, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking the beef into pieces, until the meat is browned and the onion is translucent, about 6 to 8 minutes.
- Add the garlic and cook 30 seconds more until fragrant. Drain excess fat if needed.
- Reduce heat to medium. Stir the condensed cream of mushroom soup, 1 cup sour cream, 1/2 cup milk, paprika, salt, and pepper into the beef mixture. Add frozen peas if using.
- Simmer for 2 to 3 minutes until the mixture is warmed through and slightly thickened, coating the back of a spoon.
- Pour the beef mixture over the drained noodles. Add 1 cup of the shredded cheddar and gently fold until everything is evenly coated.
- Transfer the noodle-beef mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar over the top.
- Mix crushed crackers with melted butter and sprinkle evenly for a golden crunchy topping.
- Bake in the preheated oven for 20 to 25 minutes, until the casserole is bubbling and the top is golden brown.
- If you like extra color, broil for 1 to 2 minutes at the end, watching carefully so it does not burn.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped parsley.
Notes
- Easy Lasagna Soup Recipe | Quick & Hearty 40-Minute Meal - January 13, 2026
- Authentic Greek Moussaka - January 5, 2026
- Strawberry Heaven on Earth Cake - January 4, 2026
