Name: Sour Cream Beef Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz wide egg noodles; 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1 can (15 oz) tomato sauce; 1 cup sour cream; 1 cup small-curd cottage cheese; 1/4 cup chopped green onions; 1 1/2 cups shredded cheddar cheese; Fresh parsley for garnish (optional)

A cozy, comforting casserole that brings together tender egg noodles, savory ground beef, tangy tomato sauce, and a creamy mix of sour cream and cottage cheese, all topped with melty cheddar. This is one of those hearty, nostalgic dinners I keep coming back to when I want something filling, flavorful, and family-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz wide egg noodles

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1 can (15 oz) tomato sauce

1 cup sour cream

1 cup small-curd cottage cheese

1/4 cup chopped green onions

1 1/2 cups shredded cheddar cheese

Fresh parsley for garnish (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.

I cook the egg noodles according to the package directions until they’re al dente, then drain and set them aside.

In a large skillet over medium heat, I cook the ground beef and chopped onion until the beef is browned and the onion is soft—about 5 to 7 minutes.

I add the minced garlic, salt, pepper, and paprika, letting it cook for another minute.

Then I stir in the tomato sauce and let everything simmer on low for 5 minutes.

In a separate bowl, I mix the sour cream, cottage cheese, and green onions until it’s creamy and well combined.

To assemble the casserole, I layer half the noodles in the baking dish, spread the sour cream mixture over them, then top with the remaining noodles.

I pour the beef and tomato sauce mixture evenly over the top, then sprinkle on the shredded cheddar cheese.

I bake it uncovered for 25–30 minutes, until the casserole is bubbly and the cheese is melted perfectly.

After baking, I let it sit for 5 minutes before serving and sometimes sprinkle chopped parsley on top for a fresh touch.

Servings and timing

Servings: 6

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Calories per serving: 415 kcal

Variations

I sometimes swap the ground beef for ground turkey or chicken for a leaner version.

When I want an extra cheesy finish, I add mozzarella on top with the cheddar.

To give it a little heat, I mix in red pepper flakes or chopped jalapeños.

For a veggie-packed version, I add sautéed mushrooms or spinach in the meat layer.

If I don’t have cottage cheese, I replace it with ricotta for a smoother texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for about 1–2 minutes or until hot, or I warm the whole dish in a 350°F oven covered with foil for about 15–20 minutes. If freezing, I make sure it’s cooled completely before wrapping it tightly—then it keeps well for up to 2 months. I thaw overnight in the fridge before reheating.

FAQs

How do I keep the noodles from getting mushy in this casserole?

I make sure to cook the noodles just until al dente before layering them. They’ll finish cooking in the oven without turning mushy.

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day, cover it, and refrigerate it until I’m ready to bake. It’s a great make-ahead meal.

What can I use instead of cottage cheese?

I sometimes substitute cottage cheese with ricotta cheese or even plain Greek yogurt for a similar creamy texture.

Is it freezer-friendly?

Absolutely. I let it cool completely, wrap it tightly, and freeze it for up to 2 months. It’s a great dish to prep in batches.

Can I use a different kind of pasta?

Yes, although I like egg noodles for their texture, I’ve also used rotini or penne when that’s what I had on hand.

Conclusion

This Sour Cream Beef Noodle Casserole is the definition of comfort food—easy to prepare, rich in flavor, and sure to become a regular on my dinner table. Whether I’m cooking for a crowd or planning leftovers for the week, this dish always delivers a satisfying, cheesy, and hearty meal.

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