Beef and Sour Cream Noodle Bake Recipe
If you adore comforting casseroles packed with creamy noodles, rich beef, tangy tomato, and ooey-gooey cheese, you’re going to fall head over heels for this Beef and Sour Cream Noodle Bake Recipe. This dish is the best of all worlds: familiar and nostalgic, incredibly easy to pull together, and bursting with flavor thanks to its magical layering of beefy tomato sauce, tender pasta, and velvety cheese blends. It’s truly the answer to busy weeknights and cozy gatherings alike, offering pure, bubbly comfort in every bite!
Ingredients You’ll Need
Every ingredient in this recipe is hand-picked to deliver maximum flavor and creamy texture, so don’t skip a thing! The secret is using simple, everyday staples that transform when layered and baked together, giving you a beautiful color, melt, and depth of flavor in every forkful.
- Egg Noodles (12 oz): Their wide, curly texture soaks up the sauce and provides a hearty base for your casserole.
- Olive Oil (1 tablespoon): For sautéing and drawing out sweetness from the onion, adding subtle richness.
- Yellow Onion, finely chopped (1 medium): Delivers foundational sweetness and savoriness to the dish.
- Garlic, minced (2 cloves): Just the right amount for a mellow, aromatic bite without overpowering the other flavors.
- Ground Beef (1 lb): Brings heartiness and depth, making this dish stick-to-your-ribs satisfying.
- Tomato Sauce (1 15-oz can): Forms the saucy, tangy backbone that ties all the flavors together.
- Salt (1/2 teaspoon): Essential for highlighting all the other ingredients in the bake.
- Black Pepper (1/2 teaspoon): Adds gentle warmth and complexity to the sauce.
- Dried Oregano (1/2 teaspoon): Gives a familiar herby note to balance the richness of the beef.
- Paprika (1/2 teaspoon): A little sweet-smoky earthiness that enhances the overall flavor profile.
- Sour Cream (1 cup): The star ingredient for the irresistible creamy tang in every mouthful.
- Small Curd Cottage Cheese (1 cup): Melts into the noodles for extra moisture and creamy body (or swap for ricotta for a richer vibe!).
- Shredded Sharp Cheddar Cheese (2 cups): A generous layer for that “gooey pull” and sharp, cheesy flavor.
- Chopped Fresh Parsley (optional): A fresh pop of color and flavor for the perfect finishing touch.
How to Make Beef and Sour Cream Noodle Bake Recipe
Step 1: Prep Your Oven and Noodles
First things first: preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This will keep cleanup a breeze and ensure your casserole doesn’t stick. Boil the egg noodles just to al dente according to your package directions, then drain and set them aside—the noodles will keep cooking in the oven later!
Step 2: Sauté the Aromatics
Warm up your olive oil in a large skillet over medium heat, then toss in the chopped onion. Sauté until beautifully soft and translucent, about 5 minutes—this step adds a gentle sweetness to the base of your Beef and Sour Cream Noodle Bake Recipe. Add minced garlic and stir for one minute, just until fragrant.
Step 3: Brown the Beef
Add your ground beef to the skillet with the softened onion and garlic. Use a wooden spoon to break the meat into crumbles as it browns—aim for no pink left. If you see extra fat pooling in the pan, drain it off for a lighter casserole.
Step 4: Create the Tomato-Beef Sauce
Pour in the tomato sauce, then sprinkle in salt, pepper, oregano, and paprika. Stir it all together and let the mixture simmer for about 5 minutes. The flavors will meld, giving your bake a rich, savory base that’s anything but one note.
Step 5: Mix the Creamy Layer
In a separate bowl, blend together the sour cream and cottage cheese. This dreamy combo coats the noodles so every bite is creamy and tangy—definitely one of the best parts of the Beef and Sour Cream Noodle Bake Recipe! Gently fold in the cooked noodles so each strand is covered in that luscious sauce.
Step 6: Layer the Casserole
Time to build! Spread half of your creamy noodle mixture into the bottom of your greased baking dish, smoothing it out. Add half of the beefy tomato sauce, then sprinkle on half the shredded cheddar cheese. Repeat the layers with the remaining noodles, sauce, and cheese. That double layer means every scoop is bursting with flavor.
Step 7: Bake and Rest
Slide your casserole into the oven and bake for 20 to 25 minutes, until it’s bubbly and golden around the edges. Let it rest for at least 5 minutes before serving. This helps the slices hold together and gives the melty cheese time to settle.
How to Serve Beef and Sour Cream Noodle Bake Recipe
Garnishes
A shower of chopped fresh parsley across the top is my go-to garnish—it adds bright color and a fresh flavor to counterbalance the richness below. You could also sprinkle on some extra cheddar, a little paprika, or even sliced green onions for a twist.
Side Dishes
This bake is wonderfully versatile on the table. Pair it with a leafy green salad tossed in a tangy vinaigrette, simple steamed green beans, or roasted broccoli for a wholesome, well-rounded meal. A basket of crusty bread makes it extra cozy for soaking up every drop of sauce!
Creative Ways to Present
Serve individual portions in small gratin dishes for a dinner party, or bake mini versions in ramekins for grab-and-go lunches. You can also top each serving with a dollop of extra sour cream or a flourish of microgreens for visual flair. The Beef and Sour Cream Noodle Bake Recipe is just as delightful in a classic casserole dish as it is in single-serve presentations!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making next-day lunches just as amazing—sometimes even better! Just be sure to let the casserole cool before transferring it to your container.
Freezing
This Beef and Sour Cream Noodle Bake Recipe freezes beautifully! Assemble the casserole fully but don’t bake it yet; instead, cover tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then bake as directed, adding about 10 extra minutes to the baking time.
Reheating
To reheat a portion or two, simply place in a microwave-safe dish and warm in one-minute intervals until heated through. For the whole casserole, cover with foil and bake in a 350°F (175°C) oven until bubbling—about 20 minutes should do the trick. If you like your cheese extra melty, remove the foil for the last few minutes.
FAQs
Can I swap out the cottage cheese?
Absolutely! Ricotta cheese is a fantastic substitute if you want a richer, slightly sweeter creaminess. You can even experiment with cream cheese for a thicker, tangier layer in your Beef and Sour Cream Noodle Bake Recipe.
Is it possible to use ground turkey or chicken?
Yes, both ground turkey and ground chicken work well as a lighter alternative to beef. Just be sure to season generously, since turkey and chicken are a bit milder in flavor.
How do I make this recipe gluten-free?
Simply substitute your favorite gluten-free egg noodles and double-check your tomato sauce to ensure there are no sneaky gluten-containing additives. The rest of the ingredients in this Beef and Sour Cream Noodle Bake Recipe are naturally gluten-free!
Can I prepare this dish ahead of time?
Definitely! Assemble everything up to a day in advance, cover well, and refrigerate. Add about 10 extra minutes to the baking time if you’re starting straight from cold.
What can I do if I don’t have cheddar cheese?
No problem! Mozzarella, Monterey Jack, or even a blend of both are delicious alternatives. Each cheese will bring its unique melt and flavor to your Beef and Sour Cream Noodle Bake Recipe.
Final Thoughts
I hope you’re as excited to try this Beef and Sour Cream Noodle Bake Recipe as I am to share it! There’s just nothing like the magic of a bubbling casserole coming fresh out of the oven, filling the kitchen with mouthwatering aromas. Round up your loved ones and dig in—you’re about to add a new favorite to your comfort food collection!
Print
Beef and Sour Cream Noodle Bake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Beef and Sour Cream Noodle Bake is a comforting and hearty dish that’s perfect for a family dinner. Layers of tender egg noodles, savory beef sauce, creamy sour cream, and gooey cheddar cheese come together to create a delicious casserole that’s sure to please everyone at the table.
Ingredients
Main Ingredients:
- 12 oz egg noodles
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 (15 oz) can tomato sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
For the Topping:
- 1 cup sour cream
- 1 cup small curd cottage cheese
- 2 cups shredded sharp cheddar cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook the noodles: Cook the egg noodles according to package directions until al dente. Drain and set aside.
- Sauté onions and beef: In a large skillet, sauté the onion in olive oil until soft. Add garlic, then the ground beef, and cook until browned.
- Prepare the meat sauce: Stir in tomato sauce, salt, pepper, oregano, and paprika. Simmer for 5 minutes.
- Combine sour cream and cottage cheese: In a bowl, mix sour cream and cottage cheese. Toss with cooked noodles.
- Layer the bake: In the baking dish, layer half of the noodle mixture, meat sauce, and cheddar cheese. Repeat the layers.
- Bake: Bake for 20–25 minutes until bubbly. Let rest before serving. Garnish with parsley.
Notes
- For a richer flavor, use ricotta instead of cottage cheese.
- This dish can be assembled ahead and refrigerated, adding 10 minutes to the baking time if chilled. Leftovers freeze well.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 5g
- Sodium: 510mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
