Indulge in comfort food with our creamy and cheesy sour cream noodle bake. This classic recipe features ground beef, tender noodles, rich sour cream sauce, and melted cheese for a satisfying meal.
As a busy mom and teacher, my days are often a whirlwind of chaos and deadlines. But there’s one thing that always brings me peace: a homecooked casserole. There’s something undeniably comforting about the idea of a warm, hearty meal waiting for me after a long day.
I love the versatility of ground beef casseroles. They can be as simple or as elaborate as you like. Whether it’s a classic tuna noodle casserole or a more adventurous cheesy taco casserole, there’s a casserole out there to suit every taste. And the best part? They’re almost always a crowd-pleaser, even for picky eaters.
But it’s not just about the convenience. Casseroles like this Cheesy Sour Cream Noodle bake are also a great way to connect with my family. There’s something special about sitting around the table together, sharing stories of our day, and enjoying a delicious meal.
Sour Cream Noodle Casserole
The egg noodles provide a base for the casserole, while the ground beef adds protein and richness. The sweet onion, garlic and Lipton Onion Soup Mix add depth of flavor, while the salt, pepper, and Italian herbs season the dish. The tomato sauce provides a tangy element, while the cottage cheese and sour cream add creaminess. Shredded cheddar melts beautifully and adds a cheesy topping to the casserole–cheese makes everythign better–right?!
How to Make this Ground Beef Casserole
- Cook the noodles: Boil salted water, add egg noodles, and cook until al dente. Drain.
- Brown the beef: Cook ground beef in a skillet, drain grease. Add onion and garlic, sauté until softened.
- Combine sauce: Stir tomato sauce, oregano, onion soup mix, salt, and pepper into the beef mixture. Simmer for 5 minutes.
- Assemble casserole: Layer noodles, beef mixture, sour cream, and cottage cheese in a greased baking dish. Stir to combine.
- Top and bake: Sprinkle with shredded cheddar and bake uncovered at 375℉ for 30 minutes.
- Serve: Garnish with fresh parsley and enjoy warm.
Recipe Tips
- Cook the noodles al dente: Overcooked noodles will be mushy, so cook them until they are tender but still have a bit of bite.
- Drain the noodles thoroughly: Excess water can dilute the sauce, so make sure to drain the noodles completely before adding them to the casserole.
- Don’t overbake: Overbaking the casserole can dry it out, so keep a close eye on it and remove it from the oven when it is bubbly and the cheese is melted. 30 minutes baking time was the magic number!
- Let it rest: Allow the casserole to rest for a few minutes before serving to let the flavors settle.
- Serve hot: A warm and bubbly sour cream noodle bake is best enjoyed immediately.
Storing Leftovers
Leftover sour cream noodle casserole can be stored in the refrigerator for up to 3 days. To store it, place the casserole in an airtight container. Reheat the casserole in the microwave until it is heated throughout.
When freezing leftover sour cream noodle casserole, place it in a freezer-safe container or bag and label it with the date. The casserole can be stored in the freezer for up to 3 months. To thaw frozen casserole, place it in the refrigerator overnight.
More Ground Beef Casseroles to Try Today
- Taco Hashbrown Casserole
- Pepperoni Pizza Casserole
- French Onion Beef Casserole
- Taco Pasta Bake
- Tater Tot Beef Casserole
Cheesy Sour Cream Noodle Casserole
Equipment
- Stovetop
- 1 cutting board & knife
- Measuring cups and spoons
- 1 large skillet
- 1 9 x 13 casserole dish
- oven
Ingredients
- 12 ounces egg noodles *boiled in salted water until al dente
- 1½ pounds ground beef
- ½ cup sweet onion chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ounce Lipton Onion Soup Mix *one packet
- ½ tablespoon Italian herbs
- 15 ounces tomato sauce
- 16 ounces cottage cheese
- 1 cup sour cream
- 8 ounces shredded cheddar *shredded off the block for maximum meltability.
Instructions
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef. Drain off any excess grease. Add the chopped onion and minced garlic to the skillet with the ground beef. Sauté until the onion is softened and translucent.
- Stir in the tomato sauce, dried oregano, onion soup mix, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- In a greased 9×13 inch baking dish, layer the cooked noodles, the beef mixture, sour cream and cottage cheese; stir to combine.
- Top casserole with shredded cheddar.
- Bake uncovered for 30 minutes at 375℉.
- Once baked, carefully remove from the oven and sprinkle with fresh parsley.
- Enjoy warm!
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