The moment you pull that bubbling dish of sour cream beef noodle casserole from the oven, the delicious aroma wraps around you like a warm hug from Grandma. Imagine creamy layers of tender beef, golden noodles, and a luscious topping that makes every bite feel like an embrace from comfort itself. It’s the kind of dish that whispers sweet nothings to your taste buds while reminding you of cozy family gatherings.
Growing up, this casserole was my family’s go-to for any occasion—a quick weeknight dinner or an impromptu potluck. The entire house would fill with its savory scent before we even knew it was ready. Each slice served at the table came with laughter, stories, and plenty of seconds (and thirds) because who could resist such a delightful dish?
Why You'll Love This Recipe
- This sour cream beef noodle casserole combines rich flavors with ease of preparation, making it perfect for busy weeknights
- It visually delights with its creamy topping and colorful ingredients while being versatile enough for any occasion
- Plus, it’s a guaranteed crowd-pleaser!
I still remember my friends’ faces when I served this at a gathering—they practically fought over the last scoop!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Ground Beef: Choose lean ground beef for a healthier option without skimping on flavor.
- Egg Noodles: Wide egg noodles work best; they soak up all that creamy goodness beautifully.
- Sour Cream: This is where the magic happens; opt for full-fat sour cream for ultimate creaminess.
- Onion: Use yellow onion for its sweetness; sauté until translucent to enhance the flavor.
- Cheddar Cheese: Shredded sharp cheddar adds a delightful tang; sprinkle generously on top for a cheesy crust.
- Garlic Powder: A must-have seasoning; it adds depth without overpowering the other flavors.
- Salt and Pepper: Don’t forget these essentials; they bring everything together beautifully.
- Parsley (optional): Fresh parsley can brighten up the dish and add a lovely pop of color.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your casserole cooks evenly and gets that perfect golden brown on top.
Cook the Egg Noodles: In a large pot of salted boiling water, cook your egg noodles according to package instructions until al dente. Drain and set aside while you prepare the beef.
Sauté the Ground Beef and Onion: In a large skillet over medium heat, add ground beef and diced onion. Cook until browned and fragrant—about 5-7 minutes—draining excess fat afterward.
Add Seasonings and Sour Cream: Stir in garlic powder, salt, pepper, and sour cream until well combined. The mixture should look creamy and inviting—just what you want!
Combine Everything in a Baking Dish: In a large bowl, mix cooked noodles with the beef-sour cream mixture. Pour into a greased baking dish and spread evenly.
Topping Time: Sprinkle shredded cheddar cheese over the top—don’t be shy! Bake in your preheated oven for 25-30 minutes or until bubbly and golden brown.
This Sour Cream Beef Noodle Casserole is more than just dinner; it’s nostalgia on a plate! Whether you’re sharing it with family or indulging solo after a long day—it’s sure to become an instant favorite in your home. Enjoy every cheesy bite!
You Must Know
- This Sour Cream Beef Noodle Casserole is not only comforting but also a deliciously hearty meal
- The creamy texture combined with savory beef is irresistible
- Plus, it’s a fantastic way to use up leftover noodles or ground beef
Perfecting the Cooking Process
Start by browning the beef with onions and garlic before cooking the noodles; this maximizes flavor and ensures even cooking.
Add Your Touch
Feel free to swap sour cream for Greek yogurt or add veggies like spinach or mushrooms for extra nutrition and flavor.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through.
Chef's Helpful Tips
- Ensure your beef is well-seasoned before cooking for maximum flavor
- Be cautious not to overcook the noodles; al dente works best
- A sprinkle of cheese on top adds a delightful crust when baked
Sharing this Sour Cream Beef Noodle Casserole brings back memories of cozy family dinners where laughter echoed through the kitchen as we devoured every last bite.
FAQ
Can I prepare Sour Cream Beef Noodle Casserole ahead of time?
Yes, you can assemble it ahead and refrigerate before baking when ready.
What can I substitute if I don’t have sour cream?
Greek yogurt or cottage cheese are great alternatives for sour cream in this recipe.
How do I make this dish vegetarian-friendly?
Replace beef with lentils or beans, and use vegetable broth instead of meat-based options.
Sour Cream Beef Noodle Casserole
- Total Time: 45 minutes
- Yield: Serves 6
Description
Savor the comfort of this Sour Cream Beef Noodle Casserole, a creamy, hearty dish that brings family together with every delicious bite.
Ingredients
- 1 lb lean ground beef
- 8 oz wide egg noodles
- 1 cup full-fat sour cream
- 1 medium yellow onion, diced
- 1 cup shredded sharp cheddar cheese
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles in salted boiling water according to package instructions until al dente, then drain.
- In a skillet over medium heat, brown the ground beef with the diced onion for about 5-7 minutes. Drain excess fat.
- Stir in garlic powder, salt, pepper, and sour cream until well combined.
- Mix the cooked noodles into the beef mixture and transfer to a greased baking dish.
- Top with shredded cheddar cheese and bake for 25-30 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
