Sour Cream Beef Noodle Casserole

Ah, Sour Cream Beef Noodle Casserole—a classic comfort food! Tender beef, noodles, creamy sauce, and a golden topping all baked together. Here’s a thorough recipe:

Sour Cream Beef Noodle Casserole

Ingredients (serves 6–8):

For the casserole:

• 12 oz (340 g) egg noodles

• 1 lb (450 g) ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 1 tsp paprika (optional)

• 1/2 tsp dried thyme (optional)

For the sauce:

• 1 can (10.5 oz / 300 g) cream of mushroom soup

• 1/2 cup (120 ml) beef broth

• 1 cup (240 g) sour cream

• 1/2 cup (50 g) shredded cheddar cheese

• 1 tsp Worcestershire sauce (optional)

For the topping:

• 1/2 cup (50 g) breadcrumbs or crushed crackers

• 2 tbsp butter, melted

• 1/4 cup (25 g) shredded cheddar cheese

Instructions:

1. Cook the noodles:

   • Boil egg noodles according to package directions until al dente. Drain and set aside.

2. Cook the beef:

   • In a large skillet, brown ground beef over medium heat with onions and garlic.

   • Season with salt, pepper, paprika, and thyme. Drain excess fat.

3. Make the sauce:

   • In a bowl, mix sour cream, cream of mushroom soup, beef broth, cheddar cheese, and Worcestershire sauce.

   • Stir until smooth.

4. Combine noodles, beef, and sauce:

   • In a large bowl, combine cooked noodles, beef mixture, and sauce. Mix gently.

   • Pour into a greased 9×13-inch baking dish.

5. Prepare the topping:

   • In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the casserole.

   • Top with extra shredded cheddar.

6. Bake:

   • Preheat oven to 350°F (175°C).

   • Bake uncovered for 25–30 minutes, until the top is golden and bubbly.

7. Serve:

   • Let cool 5 minutes before serving.

Tips for Best Results:

• For extra flavor, sauté mushrooms or bell peppers with the beef.

• Use full-fat sour cream for a richer, creamier sauce.

• You can make it ahead of time and refrigerate—just add 5–10 minutes to baking time if cold from the fridge.

If you want, I can also give a lighter version that uses Greek yogurt instead of sour cream without losing creaminess.