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