Name: Sour Cream Beef Noodle Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 (10.5 oz) can cream of mushroom soup (or cream of chicken); 1 cup sour cream; 1 tsp dried basil; 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and pepper to taste; 8 oz egg noodles (or any pasta of your choice); 1 1/2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella); 1/2 cup breadcrumbs (optional for topping)

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This Sour Cream Beef Noodle Casserole is a creamy, comforting dish that combines tender ground beef, savory noodles, and a rich sour cream sauce. Topped with melted cheese and a crispy breadcrumb layer, it’s perfect for a cozy family dinner or meal prep.

Ingredients

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 (10.5 oz) can cream of mushroom soup (or cream of chicken)

1 cup sour cream

1 teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

8 oz egg noodles (or any pasta of your choice)

1 ½ cups shredded cheddar cheese (or a mix of cheddar and mozzarella)

½ cup breadcrumbs (optional for topping)

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

Directions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

Cook the egg noodles according to the package instructions. Drain and set aside.

In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until softened, about 5 minutes. Drain any excess fat.

Stir in the cream of mushroom soup, sour cream, dried basil, garlic powder, onion powder, salt, and pepper. Let the mixture simmer for 3–5 minutes to combine well.

Add the cooked noodles to the beef mixture and stir until everything is evenly combined. If the mixture feels too thick, I like to add a splash of milk or broth to loosen it up.

Transfer the mixture to the prepared casserole dish. Sprinkle shredded cheese on top, and if I’m feeling fancy, I add breadcrumbs for a crispy topping.

Bake for 20–25 minutes, until the cheese is melted and bubbly and the breadcrumbs turn golden brown.

Let the casserole cool for a few minutes before serving.

Servings and Timing

This recipe serves about 6 people.

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Variations

I often add vegetables like peas, corn, or bell peppers to sneak in some extra nutrition.

For a crunchy topping, crushed potato chips or French fried onions work wonderfully instead of breadcrumbs.

For a lighter version, I swap sour cream with Greek yogurt, which still gives great creaminess without as much fat.

You can use different cheeses like mozzarella, Monterey Jack, or pepper jack for varied flavors.

Try swapping the ground beef for ground turkey or chicken for a leaner option.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. When reheating, I cover the casserole with foil and warm it in a 350°F oven for about 15-20 minutes until heated through. You can also reheat individual portions in the microwave, adding a splash of milk to keep it creamy.

FAQs

How do I make this casserole gluten-free?

I use gluten-free pasta and gluten-free breadcrumbs or omit the breadcrumbs altogether to keep it gluten-free.

Can I prepare this casserole ahead of time?

Yes, you can assemble it a day ahead and refrigerate it. Bake it just before serving, adding a few extra minutes to the baking time if chilled.

What can I use instead of cream of mushroom soup?

You can substitute cream of chicken soup or make a quick homemade cream sauce using butter, flour, and milk if you prefer.

Can I freeze this casserole?

Yes, this casserole freezes well. I freeze it before baking in an airtight container for up to 2 months. Thaw overnight in the fridge before baking.

Is there a vegetarian version of this recipe?

Absolutely! I swap the ground beef with cooked lentils, mushrooms, or a plant-based ground meat alternative for a vegetarian-friendly casserole.

Conclusion

I find this Sour Cream Beef Noodle Casserole to be a comforting, versatile dish that’s easy to prepare and always hits the spot. Whether I’m cooking for my family or prepping meals ahead, this creamy casserole delivers on flavor and satisfaction every time. It’s a great recipe to keep on hand for those days when I want a cozy, hearty meal with minimal effort.

Recipe:

Sour Cream Beef Noodle Casserole

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Low Fat

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Description

A creamy, comforting casserole combining tender ground beef, savory noodles, and a rich sour cream sauce, topped with melted cheese and a crispy breadcrumb layer, perfect for a cozy family dinner or meal prep.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
Cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, brown the ground beef over medium heat. Add diced onion and minced garlic, cooking until softened, about 5 minutes. Drain excess fat.
Stir in cream of mushroom soup, sour cream, dried basil, garlic powder, onion powder, salt, and pepper. Simmer for 3–5 minutes to combine.
Add cooked noodles to the beef mixture and stir until evenly combined. Add a splash of milk or broth if mixture is too thick.
Transfer mixture to prepared casserole dish. Sprinkle shredded cheese on top and optionally add breadcrumbs for a crispy topping.
Bake for 20–25 minutes until cheese is melted, bubbly, and breadcrumbs are golden brown.
Let casserole cool a few minutes before serving.