Sour Cream Beef Noodle Casserole
I’ve made a lot of comfort food over the years, but few dishes deliver the same cozy satisfaction as this Sour Cream Beef Noodle Casserole. It’s a nostalgic, creamy, savory pasta bake that always takes me back to the dinners of my childhood—those moments when a hearty, home-cooked meal meant everything. From the rich beef filling to the tangy sour cream and perfectly cooked noodles, it’s a plate of pure happiness.
The beauty of this casserole lies in its simplicity. It’s the kind of dish you can throw together on a busy weeknight with pantry staples, yet it feels like something special. Every bite is infused with the creamy, cheesy richness of a beef stroganoff, but it’s baked to perfection with layers of flavor that meld together beautifully in the oven. And let me tell you, the leftovers might just be even better the next day.
This recipe has quickly become a family favorite around here. It’s a great option when you need something crowd-pleasing, satisfying, and ultra comforting. Whether you’re feeding hungry kids, hosting a casual dinner, or just craving something indulgent and warm, this Sour Cream Beef Noodle Casserole hits the mark. Plus, it pairs wonderfully with sides like my Broccoli Salad or a slice of Cheesy Shrimp Penne Pasta with Spinach, for when you want a little extra on your plate.
Why You’ll Love This Sour Cream Beef Noodle Casserole
If you’re a fan of creamy pasta dishes, this casserole will be your new obsession. It’s budget-friendly, comes together in under an hour, and has that irresistible combination of tender egg noodles, seasoned ground beef, and a velvety sour cream and cheese mixture. It’s hearty enough for a main course but doesn’t require any elaborate prep or complicated ingredients.
The sour cream adds a slight tang that balances the richness of the beef and cheese, making it more dynamic than your typical casserole. The texture is luscious without being too heavy, and a sprinkle of fresh parsley at the end brings just the right amount of freshness. This is the dish you make when you want everyone around the table to be happy, full, and maybe even asking for seconds or thirds.
How to Make the Sour Cream Beef Noodle Casserole
Step 1: Start by boiling your egg noodles in salted water until just al dente. Drain and set aside. You want them firm enough to hold up during baking.
Step 2: In a large skillet, cook your ground beef over medium heat. Break it up with a spoon and cook until fully browned. Drain the excess fat to keep the casserole from becoming greasy.
Step 3: Stir in diced onions and minced garlic, letting them soften and release their aroma. Then add tomato sauce and season with salt, pepper, paprika, and a pinch of oregano. Simmer everything together for about 10 minutes to let the flavors meld.
Step 4: In a separate bowl, mix sour cream with softened cream cheese. Add in some shredded cheddar cheese and a handful of chopped parsley. This creamy base is what gives the casserole its signature richness.
Step 5: Combine the cooked noodles with the sour cream mixture, then layer the beef and noodle mix in a greased casserole dish. Top with more cheddar cheese.
Step 6: Bake in a preheated oven at 350°F for about 25-30 minutes, until the cheese is bubbling and lightly golden. Let it rest for a few minutes before serving.
Recipe Variations and Possible Substitutions
One of the best things about this casserole is how easy it is to customize. Want to sneak in some veggies? Try adding sautéed mushrooms, bell peppers, or spinach into the beef mixture. They cook down nicely and blend right in.
For a leaner dish, you can substitute the ground beef with ground turkey or chicken. It still tastes amazing and lightens things up a bit.
Don’t have egg noodles? Use rotini, fusilli, or even wide ribbon pasta. Just be sure it’s something sturdy enough to handle baking without going mushy.
Cheese-wise, feel free to experiment with Monterey Jack, Colby, or mozzarella for a different flavor twist. And if you’re dairy-sensitive, you can opt for lactose-free sour cream and cheese options without sacrificing taste.
You can even make this casserole ahead of time and refrigerate it overnight. Just add a few extra minutes to the bake time if you’re starting from cold.
Serving and Pairing Suggestions
This Sour Cream Beef Noodle Casserole is a meal in itself, but pairing it with something fresh or crunchy makes it even better. I love serving it with a side of roasted or steamed vegetables like green beans, broccoli, or even a crisp garden salad tossed in vinaigrette. It also pairs well with crusty bread or garlic knots for a truly satisfying dinner spread.
For a full dinner experience, consider pouring a glass of red wine like a Merlot or a fruity Zinfandel. Even a sparkling water with lemon or a cold glass of iced tea can add a nice contrast to the rich, creamy flavors.
Storage and Reheating Tips
Leftovers of this casserole are pure gold. Once cooled, store them in an airtight container in the refrigerator for up to 4 days. To reheat, pop a serving in the microwave for about 1-2 minutes or warm the entire dish in the oven at 325°F until heated through.
If you want to freeze it, go ahead and assemble the casserole but skip baking it. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight and bake as directed.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. Perfect for busy weeknights or prepping in advance for guests.
Can I freeze Sour Cream Beef Noodle Casserole?
Yes, and it freezes beautifully. Assemble but don’t bake, cover well, and freeze. Thaw overnight in the fridge before baking.
What’s the best noodle to use?
Egg noodles are classic, but you can use any sturdy pasta like rotini or penne. Just avoid thin ones like angel hair that might get mushy.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt works as a great alternative. It keeps the tangy flavor and creamy texture.
How do I keep it from drying out?
Be sure not to overbake and keep it covered for the first half of baking. Adding a splash of milk to the sour cream mixture can also help keep it moist.
Related Recipe You’ll Like
If you love the cozy comfort of casseroles like this Sour Cream Beef Noodle Casserole, you have to try my Easy Tuna Noodle Casserole with Cream Cheese. It has the same creamy, cheesy base but with a twist of seafood that brings in a whole new flavor profile. Another great option is the Chicken Cordon Bleu Casserole — it’s indulgent, savory, and packed with layers of cheesy chicken goodness.
You might also enjoy the Creamy Tuscan Sausage Pasta, which combines bold Italian flavors with the same comforting feel. And if you’re in the mood for something ultra-hearty, the Shipwreck Dinner is a one-pan classic that never disappoints.
Save and Share This Recipe for Later
Don’t forget to pin this Sour Cream Beef Noodle Casserole to your Pinterest board for quick access whenever comfort food cravings hit. It’s the kind of recipe you’ll want to come back to again and again.
Sharing is caring—send this to your friends and family, especially those who appreciate a warm, cheesy dinner. You can easily share it on Facebook or Instagram and tag me when you make it! I’d love to see your take on it.
Sour Cream Beef Noodle Casserole
This Sour Cream Beef Noodle Casserole is a creamy, cheesy, comforting dinner classic made with seasoned ground beef, tender egg noodles, and a luscious blend of sour cream, cream cheese, and cheddar. Baked to golden perfection, it's the perfect meal for busy weeknights, potlucks, or when you're simply craving rich, nostalgic flavors. This family-friendly casserole is easy to make, stores beautifully, and delivers a satisfying, savory bite every single time. A go-to dish for fans of beef stroganoff or pasta bakes.
Ingredients
- 12 oz egg noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1 cup sour cream
- 4 oz cream cheese, softened
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch casserole dish.
- Cook the egg noodles in salted boiling water until al dente. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease.
- Add diced onion and garlic to the beef and cook until softened, about 5 minutes.
- Stir in tomato sauce, salt, pepper, paprika, and oregano. Simmer for 10 minutes.
- In a separate bowl, mix together sour cream, cream cheese, 1 cup of cheddar cheese, and parsley.
- Combine noodles with the sour cream mixture, then layer with the beef sauce in the prepared dish.
- Top with the remaining 1/2 cup of cheddar cheese.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- For added veggies, stir in cooked mushrooms, spinach, or bell peppers.
- Ground turkey or chicken can replace beef for a lighter version.
- This casserole freezes well before baking. Thaw overnight in the fridge before cooking.
- Feel free to swap cheddar with Monterey Jack, Colby, or your favorite cheese blend.
- Garnish with parsley or green onions for a fresh touch.
