Sour Cream Beef Noodle Casserole

Why You’ll Love This Recipe

I love this recipe because it brings together everything I want in a classic casserole: bold flavor, creamy texture, and lots of gooey cheese. The sour cream and cottage cheese make it extra rich and velvety, while the tomato-based beef sauce gives it that savory depth. It’s easy to prepare, perfect for make-ahead meals, and always a family favorite at the table. Plus, the cheesy topping gets beautifully golden and bubbly in the oven—what’s not to love?

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 oz egg noodles

• 1 lb ground beef

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 1 (15 oz) can tomato sauce

• 1 (14.5 oz) can diced tomatoes, drained

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• 1/2 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 1 cup sour cream

• 1 cup cottage cheese

• 1/2 cup grated Parmesan cheese

• 2 cups shredded cheddar cheese

• 2 tbsp chopped fresh parsley

• Olive oil (for tossing noodles)

Directions

1. I start by preheating the oven to 350°F and greasing a 9×13-inch baking dish.

2. I cook the egg noodles in a large pot of salted boiling water until just al dente, then drain, rinse under cold water, and toss with a little olive oil to keep them from sticking.

3. In a large skillet, I brown the ground beef over medium heat until fully cooked, then drain any excess fat.

4. I add the chopped onion and garlic to the skillet and sauté until soft and fragrant, about 3–4 minutes.

5. Next, I stir in the tomato sauce, drained diced tomatoes, Worcestershire sauce, smoked paprika, red pepper flakes (if using), and season with salt and pepper. I let it simmer for a few minutes to thicken slightly and develop flavor.

6. In a large mixing bowl, I combine the sour cream, cottage cheese, Parmesan, and cooked noodles. I stir until the mixture is well coated and creamy.

7. I layer half the noodle mixture into the prepared baking dish, followed by half the beef sauce, and a generous sprinkle of shredded cheddar. I repeat the layers, ending with more cheddar cheese on top.

8. I bake the casserole uncovered for 25–30 minutes, until the cheese is melted and bubbling and the top is lightly golden.

9. Once out of the oven, I let it rest for a few minutes before garnishing with fresh parsley and serving warm.

Servings and timing

This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Use ground turkey or chicken: I sometimes swap out the beef for a lighter option.

• Add veggies: Chopped mushrooms, bell peppers, or spinach can be stirred into the beef sauce for extra nutrition.

• Spice it up: I increase the red pepper flakes or add a splash of hot sauce for more heat.

• Make it gluten-free: I use gluten-free egg noodles or pasta and double-check that all canned ingredients are gluten-free.

• Switch up the cheese: Mozzarella or Monterey Jack adds a different kind of melt and flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I place a portion in the microwave for 1–2 minutes or warm the whole dish in a 350°F oven until heated through, loosely covered with foil to prevent drying.
This casserole also freezes well—I wrap it tightly before baking and freeze for up to 2 months. When I’m ready to use it, I thaw it in the fridge overnight and bake as directed.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it up to a day in advance, cover it, and store it in the fridge. When ready to bake, I let it sit at room temperature for 20–30 minutes and then bake as usual.

Do I have to use cottage cheese?

If I’m not a fan of cottage cheese, I’ve swapped it with ricotta or even cream cheese with good results.

Can I freeze it after baking?

Absolutely. I let it cool completely, then portion and freeze it in airtight containers. It reheats well in the oven or microwave.

What can I serve with this dish?

I like pairing it with a simple green salad, garlic bread, or steamed vegetables for a full meal.

Will the noodles get mushy?

Not if I cook them al dente. Since they bake again in the oven, I make sure not to overcook them during the boiling step.

Conclusion

This Sour Cream Beef Noodle Casserole is the kind of recipe that never goes out of style. It’s warm, filling, and perfect for feeding a hungry family or bringing to a potluck. I love how easy it is to put together, and the layers of creamy noodles, savory beef, and bubbling cheese are always a hit. It’s pure comfort food—and exactly what I want on my plate when I need a cozy, satisfying meal.

Print