This Beef and Sour Cream Noodle Casserole is pure cozy comfort in a baking dish. Tender egg noodles are folded into a rich, creamy sauce studded with savory ground beef, onions, and cheddar cheese. Baked until golden and bubbly, then finished with fresh green onions, it’s the kind of family-friendly weeknight dinner that feels nostalgic, satisfying, and irresistibly creamy every time.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup green onions, chopped (for garnish)
- Nonstick cooking spray or butter (for greasing the baking dish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic, breaking the meat into small pieces as it browns.
- Continue cooking for 6–8 minutes, until the beef is fully cooked and the onion is soft and translucent. Drain off any excess fat from the skillet.
- While the beef cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain well and set aside.
- In a large mixing bowl, combine the cooked beef mixture, cream of mushroom soup, sour cream, Worcestershire sauce, and half of the shredded cheddar cheese. Stir until everything is evenly incorporated.
- Season the mixture with salt and freshly ground black pepper to taste.
- Add the cooked egg noodles to the bowl and gently fold them into the creamy beef mixture until the noodles are well coated.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
- Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot, the cheese is melted, and the edges are bubbly.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly.
- Garnish the top with chopped green onions just before serving, then scoop into generous portions and enjoy.
Variation
- Mushroom lover’s version: Sauté 1–2 cups of sliced mushrooms with the onion and garlic for extra flavor and texture before adding the beef.
- Spicy twist: Add 1/2 teaspoon crushed red pepper flakes or use pepper jack cheese in place of some of the cheddar for a gentle kick.
- Lighter swap: Use lean ground beef or ground turkey, reduced-fat sour cream, and a lighter cream of mushroom soup to cut down on calories and fat while keeping it creamy.
Cooking Notes
- Cook the egg noodles just to al dente; they’ll continue to soften slightly as the casserole bakes.
- Drain the beef mixture well after browning so the finished casserole isn’t greasy.
- If the top browns too quickly before the center is hot, loosely cover the dish with foil for the last 10 minutes of baking.
Serving Suggestions
- Pair with a crisp green salad dressed with a simple vinaigrette to balance the richness of the casserole.
- Serve alongside steamed or roasted vegetables such as green beans, broccoli, or carrots for a complete meal.
- Add a side of warm dinner rolls or garlic bread to soak up any extra creamy sauce.
Tips
- Shred your own cheddar from a block for the smoothest melt; pre-shredded cheeses often contain anti-caking agents that can affect texture.
- This casserole is great for meal prep assemble it up to a day ahead, cover, and refrigerate. Add a few extra minutes to the baking time if starting from cold.
- Leftovers reheat well; add a splash of milk before reheating in the oven or microwave to loosen the sauce if it has thickened.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal (approx.)
- Protein: 22 g (approx.)
- Sodium: 800 mg (approx.)
Frequently Asked Questions
- Can I make this casserole ahead of time?
Yes. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15–20 minutes, then bake, adding 5–10 extra minutes as needed. - Can I freeze this recipe?
Yes. Cool the baked casserole completely, then wrap tightly and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat, covered with foil, at 350°F (175°C) until warmed through. - Can I use a different soup instead of cream of mushroom?
You can substitute cream of chicken, cream of celery, or another cream-style soup you like. Each will slightly change the flavor but will still be creamy and delicious. - How do I keep the noodles from getting mushy?
Cook the noodles just to al dente, avoid overbaking, and reheat leftovers gently with a splash of milk to keep the texture pleasant.
Conclusion
This Beef and Sour Cream Noodle Casserole is the kind of cozy, creamy bake that brings everyone straight to the table. With tender noodles, savory beef, and a rich, tangy sauce under a blanket of melted cheddar, it’s weeknight-friendly comfort food that feels special enough for guests yet simple enough for any busy evening.
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Beef and Sour Cream Noodle Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Beef and Sour Cream Noodle Casserole is pure cozy comfort in a baking dish. Tender egg noodles are folded into a rich, creamy sauce studded with savory ground beef, onions, and cheddar cheese. Baked until golden and bubbly, then finished with fresh green onions, it’s the kind of family-friendly weeknight dinner that feels nostalgic, satisfying, and irresistibly creamy every time.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup green onions, chopped (for garnish)
- Nonstick cooking spray or butter (for greasing the baking dish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic, breaking the meat into small pieces as it browns.
- Continue cooking for 6–8 minutes, until the beef is fully cooked and the onion is soft and translucent. Drain off any excess fat from the skillet.
- While the beef cooks, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain well and set aside.
- In a large mixing bowl, combine the cooked beef mixture, cream of mushroom soup, sour cream, Worcestershire sauce, and half of the shredded cheddar cheese. Stir until everything is evenly incorporated.
- Season the mixture with salt and freshly ground black pepper to taste.
- Add the cooked egg noodles to the bowl and gently fold them into the creamy beef mixture until the noodles are well coated.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
- Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is hot, the cheese is melted, and the edges are bubbly.
- Remove from the oven and let the casserole rest for 5–10 minutes to set slightly.
- Garnish the top with chopped green onions just before serving, then scoop into generous portions and enjoy.
Notes
- For the creamiest texture, don’t overbake pull the casserole out as soon as the cheese is fully melted and the edges are bubbling.
- If your mixture seems very thick before baking, you can stir in a splash of milk or beef broth to loosen it slightly.
- Taste the beef mixture before adding extra salt; canned soup and cheese already contribute a fair amount of sodium.
- Letting the casserole rest briefly after baking helps it set, making it easier to scoop neat portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole, Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of casserole)
- Calories: 450 kcal (approx.)
- Sugar: 4 g (approx.)
- Sodium: 800 mg (approx., varies by soup and cheese)
- Fat: 27 g (approx.)
- Saturated Fat: 13 g (approx.)
- Unsaturated Fat: 13 g (approx.)
- Trans Fat: 0–1 g (approx., varies by beef)
- Carbohydrates: 30 g (approx.)
- Fiber: 1 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 105 mg (approx.)
Keywords: beef noodle casserole, sour cream noodle bake, creamy beef casserole, family dinner, comfort food, easy weeknight meal