This Sour Cream Beef Noodle Casserole is a hearty and comforting dish that combines ground beef, creamy cheeses, and egg noodles, all baked to perfection. It’s a family-friendly meal that is both satisfying and delicious, perfect for any occasion.
Author:Munch Twist
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Lunch
Method:Baking
Cuisine:American
Ingredients
Scale
1 lb. ground beef
1/2 cup Parmesan cheese, shredded
1 yellow onion, finely chopped
8 oz. small curd cottage cheese
12 oz. uncooked egg noodles
1 can (15 oz.) tomato sauce
2 medium cloves garlic, minced
8 oz. sour cream
1 can (15 oz.) diced tomatoes, drained
2 teaspoons smoked paprika
1 tablespoon Worcestershire sauce
Red pepper flakes to taste
2 cups cheddar cheese, shredded
Salt and pepper to taste
Instructions
Preheat your oven to 350°F.
Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain and rinse with cold water, then toss with a splash of olive oil to prevent sticking.
In a skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet with the ground beef. Sauté until the onion is translucent and the garlic is fragrant.
Stir in the tomato sauce and drained diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes, salt, and pepper. Simmer until the sauce thickens, about 10 minutes.
In a large mixing bowl, combine the sour cream, cottage cheese, Parmesan cheese, and cooked egg noodles. Mix thoroughly to combine.
In a 9×13 casserole dish, spoon half of the creamy pasta mixture to form an even layer.
Top with half of the beef mixture, followed by half of the shredded cheddar cheese.
Repeat the layers with the remaining pasta mixture, beef mixture, and finish with the remaining cheddar cheese on top.
Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.