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Hearty Sour Cream Noodle Bake

A comforting and creamy casserole made with egg noodles, ground beef, and a rich sour cream sauce, perfect for family dinners and feeding a crowd.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Casserole, Comfort Food, Dinner
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

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 with 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)
  • 1.5 cups sour cream (full-fat for best creaminess) Use fresh for best texture.
  • 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.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.
  2. Cook egg noodles in a large pot of salted boiling water for 8 minutes until just al dente; drain and set aside.
Cooking the Meat and Vegetables
  1. 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.
  2. Add chopped onion and sliced mushrooms and sauté until softened and translucent, about 5 minutes.
  3. Add garlic and cook for 30 seconds until fragrant. Drain excess fat if needed; the mixture should be moist but not greasy.
Making the Sauce
  1. In a large bowl, whisk together cream of mushroom soup, sour cream, milk, and beaten eggs until smooth.
  2. Stir in 1 cup shredded cheddar, parsley, salt, and pepper.
Combining Noodles, Beef, and Sauce
  1. Add cooked noodles and the beef-vegetable mixture into the sauce bowl.
  2. Gently fold until pasta and beef are evenly coated. The mixture should look creamy and well combined.
Assembling and Topping
  1. Pour the noodle-beef mixture into the prepared 9x13-inch dish and smooth the top.
  2. Sprinkle remaining 1 cup cheddar and Parmesan evenly.
  3. Mix melted butter with breadcrumbs or crushed crackers and sprinkle over the cheese for a crunchy top.
Baking
  1. 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.
  2. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Resting
  1. Let the bake rest for 5 to 10 minutes before serving. This helps it set so portions slice neatly.

Notes

Use freshly shredded cheese for the best melt and flavor. To avoid a watery bake, drain cooked noodles well and avoid excess liquid when browning vegetables. 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.