Creamy, comforting, and ridiculously satisfying, Sour Cream Beef Noodle Casserole is the kind of dinner that feels like a warm hug in a dish. With tender egg noodles, savory browned beef, and a tangy sour cream–mushroom sauce topped with melty cheddar, it delivers cozy weeknight comfort without fuss. Fun fact: casseroles like this became staples during mid-20th century America because they stretched ingredients and fed hungry families with minimal effort. If you want a quick, homey dinner idea that everyone will ask for seconds of, this is it. For a slightly different take on beef and noodles, see a related version of this dish on the blog here: sour cream beef noodle casserole recipe. Give it a try tonight — your future self (and your family) will thank you.
What is Sour Cream Beef Noodle Casserole?
What’s in a name? Sour Cream Beef Noodle Casserole says it all: tender noodles, savory beef, and a creamy sour cream sauce baked until bubbly. Where did it come from — Grandma’s secret, or a one-pan miracle from a busy weeknight? Maybe both. Who wouldn’t want a casserole promising comfort and ease? And yes, as the old saying goes, “the way to a man’s heart is through his stomach.” Maybe that’s why casseroles have been winning hearts for decades. Try this one and see if it becomes a favorite at your table too.
Why You’ll Love This
First, the star of the show is the creamy, tangy sauce that clings to every noodle and piece of beef — it’s pure comfort in every forkful. Second, making this at home is budget-friendly: basic pantry staples stretch to feed a family without expensive ingredients. Third, the toppings — bubbling cheddar and a sprinkle of fresh parsley — add texture and a bright finish that lifts the whole dish. If you like other beef-and-noodle comfort dishes, you’ll also enjoy the quicker skillet-style version over on the blog; it’s a faster, stovetop sibling that’s great for nights when you need dinner even faster: 15-minute beefy noodle skillet. Ready to make something cozy and uncomplicated? Let’s get cooking.
How to Make
Quick Overview
This casserole is easy, delicious, and incredibly satisfying. The prep is straightforward: cook noodles, brown beef with onion, whisk together a sour cream and mushroom soup mixture, layer, top with cheese, and bake until bubbly. The result is a creamy sauce with rich beef flavor and a slightly crisp, cheesy top. Prep time is about 15 minutes and baking time is about 25–30 minutes, so expect roughly 40–50 minutes total from start to finish.
Ingredients
- 8 ounces egg noodles (uncooked; cook according to package directions)
- 1 pound ground beef (lean to medium; brown and drain)
- 1 onion, chopped (about 1 cup; finely or coarsely chopped per preference)
- 2 cups sour cream (full-fat or light; room temperature helps it blend smoothly)
- 1 cup shredded cheddar cheese (sharp or mild, freshly shredded melts best)
- 1 can cream of mushroom soup (10.5–11 ounces)
- Salt and pepper to taste (about 1/2 to 1 teaspoon salt and 1/4 teaspoon black pepper to start)
- Chopped parsley for garnish (optional, 1–2 tablespoons)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray.
- Bring a large pot of salted water to a boil and cook 8 ounces egg noodles according to package instructions until al dente (usually 6–8 minutes). Drain and set aside. Toss the hot noodles with a splash of oil or a little butter to prevent sticking if desired.
- While the noodles cook, heat a large skillet over medium heat. Add the 1 pound ground beef and 1 chopped onion. Cook, breaking the beef up with a spoon, until the meat is no longer pink and the onion is soft, about 6–8 minutes. Drain any excess fat from the skillet. Season the beef mixture with a pinch of salt and pepper.
- In a large bowl, combine 2 cups sour cream, 1 can cream of mushroom soup, and a pinch of salt and pepper. Stir until smooth and well blended. Taste and adjust seasoning if needed; the sauce should be slightly seasoned since the cheese will add salt.
- In the prepared 9×13-inch baking dish, layer half of the cooked noodles evenly across the bottom. Spoon half of the browned beef and onion mixture over the noodles and spread gently. Dollop and spread half of the sour cream mixture over the beef layer.
- Repeat the layering: add the remaining noodles, top with the remaining beef mixture, and finish with the rest of the sour cream mixture spread evenly on top. Smooth gently with a spatula.
- Sprinkle 1 cup shredded cheddar cheese evenly over the top of the casserole.
- Bake uncovered in the preheated oven for 25–30 minutes, or until the casserole is heated through, bubbling at the edges, and the cheese is melted and slightly golden. If you prefer a crispier top, switch to broil for 1–2 minutes—watch closely to avoid burning.
- Remove from the oven and let the casserole rest 5 minutes. Garnish with chopped parsley before serving.
What to Serve With
- A simple green salad with a tangy vinaigrette cuts the richness and brightens the plate.
- Steamed or roasted green vegetables like broccoli or green beans add color and crunch.
- Warm dinner rolls or crusty bread are great for mopping up any leftover creamy sauce.
- For drinks, iced tea or a light beer pairs nicely; for a nonalcoholic option, try sparkling water with lemon.
Top Tips for Perfecting
- Use freshly shredded cheddar rather than pre-shredded for a smoother melt and better flavor.
- Drain the cooked ground beef well to avoid a greasy casserole; blot with paper towels if needed.
- If your sour cream is very cold, let it sit at room temperature 10–15 minutes so it blends smoothly with the soup.
- For extra flavor, add 1 teaspoon Worcestershire sauce or a pinch of garlic powder to the beef as it cooks.
- Avoid overcooking noodles to keep them from turning mushy; al dente is best since the casserole will bake further.
- If you want more veggies, stir in a cup of cooked frozen peas or steamed mushrooms into the beef layer.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes until hot, stirring halfway.
- Oven reheating: For larger portions, reheat in a 350°F (175°C) oven for 15–20 minutes covered with foil, removing the foil the last 5 minutes to refresh the top.
- Freezing: The casserole freezes well. Cool completely, then wrap the dish tightly with plastic wrap and foil or transfer to a freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator before reheating in the oven.
- To keep texture, avoid microwaving frozen casserole straight from the freezer; thaw first when possible.
FAQs
Can I use a different type of noodle?
Yes. Wide egg noodles are classic, but you can use other pasta like fusilli, penne, or rotini. Adjust cooking time according to package instructions.
Can I swap the cream of mushroom soup for another soup?
You can substitute cream of chicken or cream of celery for a slightly different flavor profile. If you use a lighter soup, taste and adjust seasoning.
Is it possible to make this casserole ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking from cold.
Can I make this casserole healthier?
Yes. Use lean ground beef or ground turkey, low-fat sour cream, and reduced-fat cheese. Add vegetables like spinach or peas for extra nutrients.
How can I make this vegetarian?
Swap the ground beef for a plant-based ground meat or use a mixture of sautéed mushrooms, lentils, and diced vegetables. Adjust seasonings to taste.
Conclusion
Sour Cream Beef Noodle Casserole is a timeless weeknight winner — creamy, comforting, and simple enough for any home cook to master. It’s a great example of how pantry staples can transform into a meal the whole family loves, and it’s easy to adapt with substitutions or extras to suit your preferences. For another take on this classic, check out the detailed version at Sour Cream Beef Noodle Casserole – The Cooking Jar, or compare flavors with a popular sour cream noodle bake recipe over at Sour Cream Noodle Bake Recipe. Give it a try, share it with loved ones, and enjoy a hearty, homemade meal tonight.
Sour Cream Beef Noodle Casserole
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 8 ounces Egg Noodles Uncooked; cook according to package directions.
- 1 pound Ground Beef Lean to medium; brown and drain.
- 1 cup Onion Chopped; about 1 onion.
- 2 cups Sour Cream Full-fat or light; room temperature helps it blend smoothly.
- 1 cup Shredded Cheddar Cheese Sharp or mild, freshly shredded melts best.
- 1 can Cream of Mushroom Soup 10.5–11 ounces.
- 1 teaspoon Salt To taste; about 1/2 to 1 teaspoon.
- 1/4 teaspoon Black Pepper To taste; about 1/4 teaspoon to start.
- 1-2 tablespoons Chopped Parsley For garnish; optional.
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or nonstick spray.
- Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until al dente (usually 6–8 minutes). Drain and set aside. Toss the hot noodles with a splash of oil or a little butter to prevent sticking if desired.
- While the noodles cook, heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking the beef up with a spoon, until the meat is no longer pink and the onion is soft, about 6–8 minutes. Drain any excess fat from the skillet. Season the beef mixture with a pinch of salt and pepper.
- In a large bowl, combine sour cream, cream of mushroom soup, and a pinch of salt and pepper. Stir until smooth and well blended. Taste and adjust seasoning if needed; the sauce should be slightly seasoned since the cheese will add salt.
- In the prepared baking dish, layer half of the cooked noodles evenly across the bottom. Spoon half of the browned beef and onion mixture over the noodles and spread gently. Dollop and spread half of the sour cream mixture over the beef layer.
- Repeat the layering: add the remaining noodles, top with the remaining beef mixture, and finish with the rest of the sour cream mixture spread evenly on top. Smooth gently with a spatula.
- Sprinkle shredded cheddar cheese evenly over the top of the casserole.
- Bake uncovered in the preheated oven for 25–30 minutes, or until the casserole is heated through, bubbling at the edges, and the cheese is melted and slightly golden. If you prefer a crispier top, switch to broil for 1–2 minutes—watch closely to avoid burning.
- Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped parsley before serving.