There’s just something super cozy about a casserole, right? This Sour Cream Beef Noodle Casserole is creamy, cheesy, beefy, and totally comforting.
It’s the kind of recipe that feels like a warm hug at the end of a long day.
I’ve made this one more times than I can count—it’s easy, filling, and everyone always goes back for seconds.
Why I Love This Recipe
The first time I made this, I was looking for something easy that used what I already had in the fridge—sour cream, ground beef, and noodles. It turned into one of my go-to comfort meals. I love how fast it comes together, and it’s just one of those dishes that everyone enjoys without fuss.
- It’s budget-friendly and uses simple ingredients
- You can prep it ahead of time
- Leftovers are even better the next day
- Perfect for colder nights or lazy Sundays
Servings: 6
Total Time: 45 minutes
What You’ll Need
- 12 oz wide egg noodles
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 cup sour cream
- 1 cup cottage cheese
- 1½ cups shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tsp dried parsley (optional)
Pro Tips
- Don’t overcook the noodles—they’ll cook more in the oven
- Mix sour cream and cottage cheese before adding to the dish to make it extra creamy
- Let the casserole rest 5–10 minutes after baking for easy serving
- Use freshly shredded cheese for better melt and flavor
- You can split the recipe into two smaller dishes and freeze one for later
Tools You’ll Need
- Large pot for boiling noodles
- Large skillet
- Mixing bowls
- 9×13 baking dish
- Wooden spoon or spatula
- Cheese grater
- Knife and cutting board
Substitutions and Variations
- Use ground turkey or chicken instead of beef
- Swap sour cream with Greek yogurt
- Add sautéed mushrooms or bell peppers for extra veggies
- Use ricotta in place of cottage cheese
- Try mozzarella for a different cheesy flavor
Make Ahead Tips
- Assemble everything in the baking dish and refrigerate, covered, for up to 24 hours
- You can freeze the unbaked casserole—just thaw overnight before baking
How to Make Sour Cream Beef Noodle Casserole
Step 1: Boil the Noodles
Cook 12 oz wide egg noodles in salted boiling water for about 7 minutes until al dente. Drain and set aside.
Step 2: Sauté the Onion and Garlic
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 diced onion and 2 cloves minced garlic. Cook for 3–4 minutes until soft and fragrant.
Step 3: Brown the Ground Beef
Add 1 lb ground beef to the skillet with the onions and garlic. Cook until fully browned, about 6–8 minutes. Drain any excess grease.
Step 4: Add Tomato Sauce, Salt, and Pepper
Stir in 1 can (15 oz) tomato sauce, 1 tsp salt, and ½ tsp black pepper. Let simmer for 3–5 minutes until slightly thickened.
Step 5: Mix Sour Cream and Cottage Cheese
In a bowl, mix 1 cup sour cream and 1 cup cottage cheese until smooth and creamy.
Step 6: Combine Noodles and Cheese Mixture
Add cooked noodles to the sour cream and cottage cheese mixture. Stir gently to coat noodles.
Step 7: Layer in Baking Dish
In a greased 9×13 baking dish, layer half the noodle mixture, then half the beef sauce, and repeat. Top with 1½ cups shredded cheddar cheese.
Step 8: Bake at 350°F
Bake uncovered at 350°F for 20–25 minutes, until cheese is melted and bubbly.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or oven at 325°F until warm
- You can freeze portions for up to 2 months—just thaw and reheat
Why This Recipe Works (Quick Science)
The sour cream and cottage cheese mixture adds moisture and richness, keeping the noodles from drying out while baking. Browning the beef first locks in flavor, and layering helps every bite have that perfect balance of creamy, meaty, and cheesy goodness. Cheddar melts well and adds sharpness that balances the creamy base.
Common Mistakes
- Overcooking noodles before baking—they’ll turn mushy
- Not draining the beef—too much grease makes it oily
- Skipping the cheese on top—it needs that final cheesy crust
- Using pre-shredded cheese—it doesn’t melt as well
What to Serve With
- Garlic bread or crusty rolls
- A crisp green salad with vinaigrette
- Steamed green beans or broccoli
- Roasted carrots or glazed baby carrots
FAQ
Can I make this ahead of time?
Yes! Assemble it, cover, and refrigerate for up to 24 hours before baking.
Can I freeze it?
Absolutely. Freeze after assembling or freeze leftovers. Just wrap well.
Can I use different noodles?
Sure! Penne, rotini, or fusilli work great—just don’t overcook them.
Can I leave out the cottage cheese?
You can, but the texture will be a bit different. Try ricotta instead.
Final Thoughts
This Sour Cream Beef Noodle Casserole is the kind of meal that sticks with you in the best way. It’s cozy, easy, and always hits the spot. Try it out, make it your own, and be sure to leave a comment with your tweaks or questions—I’d love to hear how it turns out for you!