Sour Cream Beef Noodle Casserole

There’s a moment when a dish coming out of the oven seems to inhale the whole kitchen—the warm, savory scent of browned beef, the tang of sour cream, and bubbling golden cheese that make your eyes widen with anticipation. This Sour Cream Beef Noodle Casserole is exactly that: creamy, slightly tangy, and comfortingly rich, with tender egg noodles wrapped in a luscious sauce and flecks of sweet onion and savory garlic. The first forkful gives you the soft chew of noodles, the juicy savor of beef, and a blanket of melted cheddar that pulls in slow, satisfying strands.

This casserole is a cozy hug on a plate—perfect for weeknight dinners when you want comfort without fuss, potluck gatherings where everyone needs a crowd-pleaser, or chilly weekend afternoons when you crave nostalgic, stick-to-your-ribs food. It reheats beautifully, freezes well, and doubles as a simple way to feed a family with minimal hands-on time. If you love creamy, saucy pasta-bakes, you might also enjoy my take on a spicy, creamy pasta—try the creamy chipotle one‑pot beef pasta for another beef-and-sour-cream pairing with a kick.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes (25–30 minutes baking + 10 minutes stovetop)
• Total Time: About 50–55 minutes
• Servings: 6 (generous portions)
• Difficulty Level: Easy — weeknight-friendly and forgiving

Nutrition Highlights

Estimated nutrition per serving (recipe yields ~6 servings). These values are calculated using standard ingredient databases (USDA FoodData Central) and represent approximate amounts—actual values vary with brands, specific meat fat content, and exact portioning.

Per serving (approximate):

• Calories: 585 kcal
• Protein: 33 g
• Carbohydrates: 46 g
• Fat: 32 g
• Saturated Fat: ~14 g
• Fiber: ~3 g
• Sodium: ~1,100 mg (varies widely depending on broth and added salt)

Notes: These are estimates based on typical ingredient values (12 oz egg noodles, 1 lb 85% lean ground beef, 1 cup sour cream, 1 cup cheddar, 1 cup beef broth, etc.). For precise tracking, use your ingredient labels or a nutrition calculator and consult USDA FoodData Central or healthcare resources such as the Mayo Clinic for guidance on portion sizes and dietary needs.

Why You’ll Love It

• Irresistible comfort: The tang of sour cream balances richness, keeping the casserole bright instead of cloying.
• Crowd-friendly: It’s hearty and familiar—kids love the cheesy aspect and adults appreciate the savory depth.
• Time-saver: Most hands-on work is browning and boiling; then the oven finishes the dish while you relax.
• Versatile nostalgia: This hits the same warm, homey notes as classic family casseroles, making it ideal for potlucks, easy Sunday suppers, or simply when you need a no-fuss, feel-good dinner.

Preparation Guide

Ingredients

• 12 oz (340 g) egg noodles
• 1 lb (454 g) ground beef (85% lean recommended)
• 1 cup (240 g) sour cream (full-fat gives best texture)
• 1 cup (about 113 g) shredded cheddar cheese (reserve half for topping)
• 1 medium onion, chopped (about 110 g)
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup (240 ml) beef broth
• 1 cup (140 g) frozen mixed vegetables (optional; peas/carrots/corn mix)

Optional ingredients & substitutions

• Use plain Greek yogurt (full-fat) or a mix of half sour cream/half Greek yogurt for a tangier or slightly lighter sauce.
• Swap ground turkey or lean ground pork for beef to change flavor and reduce saturated fat.
• Try pepper jack or Colby-Jack cheese for a milder or spicier profile.
• Make it gluten-free with gluten-free eggless noodles or a short pasta alternative.
• For extra richness, fold in 2 tbsp cream cheese with the sour cream.

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish.
2. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onion is softened, breaking up meat as it cooks. Drain any excess fat.
4. Stir in the beef broth, salt, pepper, onion powder, garlic powder, and the frozen mixed vegetables (if using). Simmer for about 5 minutes to let flavors meld and liquid reduce slightly.
5. In a large mixing bowl, combine the cooked noodles, sour cream, and half of the shredded cheese. Gently fold until noodles are evenly coated.
6. Add the beef-and-vegetable mixture to the noodle bowl and mix until well combined—avoid overmixing to keep some texture.
7. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining cheese evenly over the casserole.
8. Bake in the preheated oven for 25–30 minutes, until the cheese is fully melted and bubbling and the edges are lightly browned.
9. Remove from oven and let rest 5 minutes before serving to allow the casserole to set and make scooping easier.

Practical tips

• Don’t overcook the noodles; slightly firm is best since they’ll continue to soften in the oven.
• If the mixture looks dry before baking, add 1–2 tbsp beef broth or milk to achieve a creamier texture.
• For a crispier top, broil for 1–2 minutes at the end—watch closely to avoid burning.
• Use a spatula that reaches the pan bottom when stirring so you combine the layers without breaking the noodles.

Best Pairings

• Simple sides: A crisp green salad with a lemon vinaigrette cuts through the richness.
• Veg-forward: Roasted Brussels sprouts or honey‑glazed carrots complement the savory flavors.
• Bread: Warm dinner rolls or garlic bread make it a hearty meal.
• Beverages: Serve with a cold iced tea for casual dinners, or a medium-bodied red wine (like Merlot) for an elevated comfort-dinner vibe.
• Breakfast twist: Leftover slices can be pan-fried and served with a fried egg on top for a savory brunch.

Shelf Life & Storage

• Room temperature: Do not leave the casserole more than 2 hours at room temperature (food safety caution).
• Refrigeration: Store cooled leftovers in an airtight container for 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
• Freezer: Freeze portions in airtight, freezer-safe containers or foil-wrapped pans for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat gently in the oven to avoid rubbery noodles.

Pro Tips & Tricks

• Best beef: Choose 80–85% lean ground beef for a good balance of flavor and juiciness—leaner beef can dry out, fattier beef may be greasy unless drained well.
• Cheese choices: A sharper cheddar gives more pronounced flavor; mixing cheeses (cheddar + mozzarella) creates both meltiness and flavor depth.
• Texture keys: Slightly undercook noodles by 1–2 minutes; they’ll finish cooking in the oven without going mushy.
• Flavor boosters: A splash of Worcestershire sauce (1 tsp) in the beef mixture adds savory umami; stir in a handful of chopped parsley after baking to brighten the dish.
• Avoid watery casserole: Make sure to simmer the beef mixture to reduce excess liquid, and drain any pan juices after browning.

Creative Twists

1. Mexican‑inspired: Replace mixed veggies with corn and black beans, add 1 tsp chili powder and 1/2 tsp cumin, swap cheddar for pepper jack, and top with sliced jalapeños and cilantro.
2. Vegetarian version: Use plant-based ground crumbles or sautéed mushrooms and lentils in place of beef; use vegetable broth and a vegetarian cheese.
3. Lighter swap: Use lean ground turkey, reduced-fat sour cream or plain Greek yogurt, and low-fat cheese to cut calories and saturated fat.
4. Gluten-free option: Use gluten-free pasta and check broth labels for gluten-free certification.
5. Deluxe bake: Stir in 1 cup sautéed mushrooms and top with panko mixed with melted butter for a crunchy topping.

All Your Questions Answered

Q: Can I make this ahead of time?
A: Yes—assemble it, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if chilled.

Q: How do I fix a watery casserole?
A: Return to the stovetop and simmer gently to reduce liquid, or stir in a tablespoon of cornstarch mixed with cold water to thicken before baking.

Q: Can I use fresh vegetables instead of frozen?
A: Absolutely—chop and sauté vegetables briefly with the onion before adding the beef broth so they release less water while baking.

Q: How can I reduce sodium?
A: Use low-sodium beef broth, reduce added salt to 1/2 tsp and use a low-sodium cheese, or rinse canned/processed components.

Q: Is there a way to make this vegan?
A: Replace beef with plant-based crumbles, use a vegan sour cream alternative, vegan cheese, and vegetable broth. Texture and flavor will vary but it’s a solid plant-based comfort option.

Conclusion

If you’re after a dependable, comforting casserole that’s creamy, cheesy, and satisfying, this Sour Cream Beef Noodle Casserole delivers every time. It’s flexible, forgiving, and tailor-made for family dinners, potlucks, and batch-cooking nights—give it a try, share pictures of your results, and tell me about your favorite variations. For more recipe inspiration and similar comfort-bake techniques, check out this trusted version on Sour Cream Beef Noodle Casserole – The Cooking Jar and another lovely take at Sour Cream Beef Noodle Casserole – 12 Tomatoes.