Introduction:
Creamy, hearty, and packed with savory goodness, this Sour Cream Beef Noodle Casserole is the perfect comfort food for any night of the week. A rich, creamy sauce envelops tender egg noodles and seasoned ground beef, all topped with gooey melted cheddar cheese. It’s a simple, satisfying dish that brings back memories of cozy family dinners.
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup beef broth
- 3 cups egg noodles, cooked and drained
- 1 cup shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions:
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is fully cooked. Drain any excess fat.
- Stir in the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, salt, pepper, and paprika. Mix well until combined.
- Add the cooked egg noodles to the skillet and stir until the noodles are evenly coated with the beef mixture.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Variations
- Use Ground Turkey or Chicken: If you’re looking for a lighter option, substitute ground beef with ground turkey or chicken. Since these meats are leaner, consider adding a little olive oil or butter to keep the dish moist and flavorful.
- Make It Spicier: For a bolder kick, add ½ teaspoon of red pepper flakes or 1 teaspoon of hot sauce to the sauce mixture. You can also swap regular paprika for smoked paprika to give it a deeper flavor.
- Try a Different Cheese: Instead of cheddar, experiment with Colby Jack, Monterey Jack, or even mozzarella for a different cheese pull and taste. A sprinkle of Parmesan on top can add a bit of sharpness to balance the creamy flavors.
Cooking Notes
- Make-Ahead Tip: Assemble the casserole in advance, cover, and refrigerate for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through.
- Freezing: This casserole freezes well! Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
Serving Suggestions
- Pair with a Crisp Salad: Serve alongside a fresh green salad with a tangy vinaigrette to balance the richness of the casserole. A mix of arugula, cherry tomatoes, and cucumbers works beautifully.
- Add a Side of Garlic Bread: A warm, buttery garlic bread or crusty baguette is perfect for soaking up the creamy sauce and making the meal even more satisfying.
- Make It a Cozy Meal with a Soup Starter: Serve this casserole with a light broth-based soup, such as a simple vegetable soup or a classic tomato soup, to create a well-rounded comfort food dinner.
Tips
- Let It Rest Before Serving: After baking, allow the casserole to rest for about 5 minutes before serving. This helps the sauce thicken slightly, making it easier to serve and enjoy without falling apart.
- Customize the Seasoning: While Worcestershire sauce adds depth, you can also experiment with a dash of soy sauce, a sprinkle of Italian seasoning, or a pinch of cayenne for a unique twist on the flavor.
- Make It Ahead for Busy Nights: This casserole is a great make-ahead meal. You can assemble it up to a day in advance, cover it tightly, and store it in the fridge. When ready to bake, let it sit at room temperature for 15 minutes before placing it in the oven.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 28g
- Sodium: 680mg
Frequently Asked Questions
-
Can I make this casserole ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, let it sit at room temperature for 15 minutes before placing it in the oven. -
What can I use instead of cream of mushroom soup?
If you don’t like or don’t have cream of mushroom soup, you can substitute it with cream of chicken soup or make a homemade version using a simple béchamel sauce (butter, flour, and milk) with sautéed mushrooms. -
Can I freeze this casserole?
Absolutely! Prepare the casserole but do not bake it. Instead, cover it tightly with aluminum foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake at 350°F (175°C) for 40-45 minutes. -
How do I keep the noodles from getting too soft?
The best way to prevent mushy noodles is to slightly undercook them before mixing with the sauce. Since they will continue to absorb liquid and cook in the oven, boiling them 1-2 minutes less than the package directions keeps them firm.
Conclusion
Sour Cream Beef Noodle Casserole is the perfect comfort food classic creamy, cheesy, and loaded with rich, beefy flavor. It’s an easy-to-make, family-friendly meal that’s great for weeknight dinners, potlucks, or make-ahead meal prep. Whether you customize it with different proteins, cheeses, or add a little heat, this dish is sure to become a go-to favorite in your recipe collection!
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Sour Cream Beef Noodle Casserole
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy, hearty, and packed with savory goodness, this Sour Cream Beef Noodle Casserole is the perfect comfort food for any night of the week. A rich, creamy sauce envelops tender egg noodles and seasoned ground beef, all topped with gooey melted cheddar cheese. It’s a simple, satisfying dish that brings back memories of cozy family dinners.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup beef broth
- 3 cups egg noodles, cooked and drained
- 1 cup shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is fully cooked. Drain any excess fat.
- Stir in the cream of mushroom soup, sour cream, beef broth, Worcestershire sauce, salt, pepper, and paprika. Mix well until combined.
- Add the cooked egg noodles to the skillet and stir until the noodles are evenly coated with the beef mixture.
- Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- Make-Ahead Tip: Assemble the casserole in advance, cover, and refrigerate for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through.
- Freezing: This casserole freezes well! Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: beef noodle casserole, creamy beef casserole, ground beef pasta bake, sour cream beef noodles