The first time I made this Sour Cream Beef Noodle Casserole, my skeptical teenager asked for seconds before I could finish setting the table.
It’s one of those throwback, comfort-food dinners that feels like a warm hug and comes together faster than you’d expect.
Rich sour cream, melty cheese, tender noodles, and seasoned beef make it a reliable weeknight winner.
Why You’ll Love This Recipe
- Ready in under an hour with simple pantry ingredients.
- Hands-off baking time makes it perfect for busy evenings.
- Crowd-pleasing flavors that reheated just as well for lunches.
- Flexible: easy to customize with what’s in your fridge.
This casserole delivers a creamy, slightly tangy sauce that clings to each noodle, balanced by savory browned beef and a golden cheesy top.
The texture is layered: pillowy egg noodles, a smooth sour cream–mushroom binding, and a crisped cheese finish.
It’s comfort without fuss—familiar flavors that feel homemade and deeply satisfying.
“Made this for the family and everyone went back for seconds. Simple pantry staples, maximum comfort. Will make again!” — Sarah, reader
Key Ingredients
Egg noodles
Egg noodles are the backbone here. They hold sauce well because their surface is slightly porous, letting the sour cream and mushroom soup cling without turning soggy. Wide egg noodles are my preference for bite and texture; Barilla and store-brand wide egg noodles both work.
Ground beef
Use 80/20 ground beef for the best flavor and juiciness. The fat content helps form a rich mouthfeel in the casserole; if you prefer leaner meat, add a tablespoon of butter or a splash of olive oil when browning to compensate. Season the beef well during browning to build the dish’s savory base.
Sour cream
Sour cream is the tangy binder that gives the casserole its signature creaminess. Full-fat sour cream produces the creamiest texture and holds up nicely during baking; light versions can be used but expect a slightly thinner sauce. For a brighter flavor, mix in a teaspoon of lemon juice when combining ingredients.
Shredded cheese (cheddar or your choice)
Sharp cheddar is classic for its depth and meltability. A blend (cheddar + Monterey Jack) gives a creamier melt and a milder finish. Use freshly shredded cheese rather than pre-shredded if you want a silkier melt—pre-shredded often contains anti-caking agents that affect texture.
Full ingredient list:
- 8 oz egg noodles
- 1 lb ground beef
- 1 onion, diced
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or your choice)
- 1 can cream of mushroom soup
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Step-by-Step Instructions
Step 1: Preheat and prepare the noodles
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente.
Drain thoroughly and return to the pot so they stay warm while you prepare the beef.
Pro Tip: Toss the drained noodles with a drizzle of oil to prevent sticking and to keep the texture light when you fold them into the mixture.
Step 2: Brown the beef and sweat the onion
Heat a large skillet over medium heat and add the ground beef.
Add the diced onion to the pan and cook, breaking the beef into small pieces, until the meat is browned and the onions are translucent.
Season with salt, pepper, garlic powder, and Italian seasoning while cooking.
Drain any excess fat from the skillet to avoid a greasy casserole.
Pro Tip: You’ll know the beef is ready when it’s uniformly browned with no pink spots and the onions are soft and fragrant. If there’s a lot of fat, pour it off but leave a tablespoon for flavor.
Step 3: Combine the creamy filling
In a large mixing bowl, combine the cooked noodles and the beef–onion mixture.
Stir in the sour cream, cream of mushroom soup, half of the shredded cheese, and any additional seasoning you prefer.
Mix until everything is evenly coated and there are no dry patches of noodles.
Pro Tip: Taste the mixture before baking and adjust salt and pepper. The soup and cheese add salt, so go light at first.
Step 4: Assemble and bake
Grease a baking dish and pour in the combined mixture, spreading it into an even layer.
Sprinkle the remaining cheese evenly over the top.
Bake in the preheated oven for 25–30 minutes, or until heated through and the cheese is bubbly and starting to turn golden.
Pro Tip: If you like a crispier top, broil for 1–2 minutes at the end—watch closely to avoid burning.
Step 5: Rest and serve
Remove the casserole from the oven and let it cool for a few minutes.
This short rest helps the sauce set slightly, making it easier to portion and serve.
Pro Tip: Let it rest at least 5 minutes. You’ll notice cleaner slices and less sauce running off the plate.
Expert Tips for Success
- Use the right noodle: Wide egg noodles or pappardelle-style egg pasta give the best bite and soak up sauce without turning mushy. Smaller pastas can work, but adjust cooking time and sauce ratio.
- Don’t overcook the noodles: Aim for al dente because the noodles will continue to soften in the oven. Overcooked noodles become gummy once baked.
- Drain fat but keep flavor: After browning your beef, drain excess fat but leave a tablespoon for richness. If you used very lean meat, add a dab of butter or a tablespoon of olive oil to maintain mouthfeel.
- Freshly shred cheese: Pre-shredded cheese has anti-caking agents that can prevent a smooth melt. Shred your own for a silkier, creamier top.
- Adjust sour cream thickness: If your sour cream is very thin, briefly strain through cheesecloth or use a mix of sour cream and full-fat Greek yogurt to maintain a thick binder.
- Season in layers: Season the beef while browning, then taste the combined mixture before baking. It’s easier to add salt and pepper than to fix an underseasoned casserole after baking.
- Swap the soup carefully: Canned cream of mushroom soup is a convenience staple and helps thicken the filling. If using homemade béchamel or a homemade cream soup, reduce added liquids.
- Control moisture: If your casserole looks watery before baking, fold in a tablespoon of breadcrumbs or an extra quarter cup of shredded cheese to absorb excess liquid.
- Baking dish size matters: Use a 9×13 baking dish for a thicker casserole or an 8×8 for deeper servings. Adjust baking time by 5–10 minutes if you change size.
- Make ahead: Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if starting cold from the fridge.
- Freeze smartly: For freezing, bake first then cool completely before wrapping, or freeze unbaked in a freezer-safe dish and thaw in the fridge before baking. See Storage & Freezing for details.
- Crisp topping option: For an extra texture contrast, mix 1/2 cup panko with 1 tablespoon melted butter and sprinkle on top for the last 10 minutes of baking.
Storage & Freezing
Fridge storage: Let the casserole cool to room temperature, then cover tightly with foil or an airtight lid.
Store in the refrigerator for 3–4 days. Reheat individual portions in the microwave for 1–2 minutes, or reheat the whole dish at 350°F (175°C) for 15–20 minutes until warmed through.
Freezer storage: To freeze unbaked, assemble in a freezer-safe dish and cover tightly with plastic wrap and foil.
Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before baking; add 10–15 minutes to the baking time if still slightly cold.
Freezing after baking: Bake as directed, cool completely, then wrap tightly and freeze up to 3 months.
Reheat from frozen at 350°F (175°C) covered for 30–40 minutes, then uncover for the last 10 minutes to refresh the top.
Reheating tips: Cover with foil when reheating to prevent over-browning.
Stir in a splash of milk or a spoonful of sour cream if the casserole appears dry when reheating to refresh creamy texture.
Variations & Substitutions
Ground turkey or chicken: Substitute ground turkey or chicken for a lighter version.
Increase seasoning slightly, as poultry can be milder than beef. A splash of Worcestershire sauce brightens the flavor.
Vegetarian swap: Replace the beef with a cup of cooked lentils or a cup of sautéed mushrooms and bell peppers.
Use vegetable soup or a béchamel instead of cream of mushroom for a meatless version.
Dairy-free / lower-fat: Use lactose-free sour cream or dairy-free yogurt and a dairy-free cheese alternative.
Be aware the texture will change; add a tablespoon of cornstarch mixed with water to thicken if needed.
Crunchy topping: Mix panko breadcrumbs with melted butter and parmesan for a crunchy finish.
Scatter on top during the last 10 minutes of baking for texture contrast.
Gluten-free option: Swap egg noodles for a gluten-free pasta variety that holds shape when baked.
Cook to al dente and treat as directed.
Frequently Asked Questions
Q: Can I make this casserole ahead of time?
A: Yes. Assemble the casserole and refrigerate it, covered, for up to 24 hours before baking. Bring it to room temperature for 20–30 minutes before baking and add 5–10 minutes to the cooking time if it’s cold.
Q: Is there a way to make the casserole less greasy if I use fattier beef?
A: After browning, pour off excess fat but leave about a tablespoon for flavor. You can also blot the beef briefly with a paper towel before mixing with the noodles to remove surface grease.
Q: Can I use a different cream soup or make my own?
A: Absolutely. Cream of chicken or celery can work. If making a homemade cream soup or béchamel, reduce any added milk or stock by about 1/4 cup to keep the casserole from becoming too loose.
Q: How can I prevent the casserole from being watery?
A: Don’t overcook noodles and drain them well. If your sour cream seems thin, use full-fat or add a small amount of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to the filling before baking. Also, avoid over-saucing.
Q: Can I double this recipe for a crowd?
A: Yes. Use a larger baking dish or two standard dishes. If baking in a deeper container, increase baking time by 10–15 minutes and cover with foil for the first 20 minutes to prevent excessive browning.
Final Thoughts
This Sour Cream Beef Noodle Casserole is reliable, comforting, and easy to adapt.
It’s one of those recipes that becomes a go-to for busy nights, potlucks, and leftovers that taste even better the next day.
If you made this, please leave a star rating in the recipe card below and pin this to Pinterest for later.
Conclusion
If you want more inspiration or variations on this classic, check out this version from Sour Cream Beef Noodle Casserole – The Cooking Jar for a similar comfort-bake take.
For a twist with extra creaminess and layers, see the recipe at Sour Cream Noodle Bake Recipe.
If you like reader-tested home-cooked versions, this adaptation at Sour Cream Beef Noodle Casserole | 12 Tomatoes has useful tips.
For a hearty spin and topping ideas, this Hearty Beef Noodle Bake article is a great reference.
Sour Cream Beef Noodle Casserole
Ingredients
Pasta Ingredients
- 8 oz egg noodles Wide egg noodles preferred for texture.
Meat Ingredients
- 1 lb ground beef Use 80/20 for the best flavor.
- 1 medium onion, diced Adds flavor to the beef mixture.
Sauce Ingredients
- 1 cup sour cream Full-fat gives the creamiest texture.
- 1 cup shredded cheese (cheddar or your choice) Sharp cheddar recommended for depth.
- 1 can cream of mushroom soup Convenience staple for thickening.
- 1 tsp garlic powder Enhances flavor.
- 1 tsp Italian seasoning Adds a herby touch.
Seasoning
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente.
- Drain thoroughly and return to the pot to keep warm.
Cooking the Beef
- Heat a large skillet over medium heat and add the ground beef and diced onion.
- Cook, breaking the beef into small pieces, until browned and onions are translucent. Season with salt, pepper, garlic powder, and Italian seasoning.
- Drain excess fat from the skillet.
Combining Ingredients
- In a large mixing bowl, combine the cooked noodles and the beef-onion mixture.
- Stir in sour cream, cream of mushroom soup, half of the shredded cheese, and mix until evenly coated.
Baking
- Grease a baking dish and pour in the combined mixture, spreading it evenly.
- Sprinkle remaining cheese over the top and bake for 25–30 minutes until heated through.
Serving
- Remove from oven and let it cool for a few minutes before serving.
