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Sour Cream Beef Noodle Casserole

A creamy and savory casserole combining egg noodles, lean ground beef, and a rich sour cream sauce topped with crispy crackers, perfect for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 525
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 12 ounces wide egg noodles 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)
  • 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 panko breadcrumbs for crunch
  • 2 tablespoons unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Cooking the Noodles
  1. 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.
Browning the Beef and Aromatics
  1. 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.
  2. Add the garlic and cook 30 seconds more until fragrant. Drain excess fat if needed.
Making the Creamy Filling
  1. 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.
  2. Simmer for 2 to 3 minutes until the mixture is warmed through and slightly thickened, coating the back of a spoon.
Combining Noodles and Filling
  1. Pour the beef mixture over the drained noodles. Add 1 cup of the shredded cheddar and gently fold until everything is evenly coated.
Assembling and Topping
  1. Transfer the noodle-beef mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar over the top.
  2. Mix crushed crackers with melted butter and sprinkle evenly for a golden crunchy topping.
Baking
  1. Bake in the preheated oven for 20 to 25 minutes, until the casserole is bubbling and the top is golden brown.
  2. If you like extra color, broil for 1 to 2 minutes at the end, watching carefully so it does not burn.
Serving
  1. Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped parsley.

Notes

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.