Creamy Sour Cream Beef Noodle Casserole
Serves 6–8
Ingredients
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12 oz egg noodles
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1 lb (450 g) ground beef
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1 small onion, chopped
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2 cloves garlic, minced
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1 (15 oz) can tomato sauce
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1 teaspoon paprika
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1/2 teaspoon salt (adjust to taste)
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1/2 teaspoon black pepper
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1/2 teaspoon Italian seasoning (optional)
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1 cup sour cream
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1 cup cottage cheese (or cream cheese for extra richness)
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2 cups shredded cheddar or Colby-Jack cheese, divided
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1 tablespoon butter (for greasing dish)
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Optional: chopped parsley for garnish
Instructions
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Preheat oven
Set oven to 350°F (175°C). Butter a 9×13-inch baking dish. -
Cook noodles
Boil egg noodles in salted water until just al dente. Drain and set aside. -
Make the beef sauce
In a skillet over medium heat, cook ground beef with onion until browned.
Drain excess fat. Add garlic and cook 30 seconds.
Stir in tomato sauce, paprika, salt, pepper, and Italian seasoning. Simmer 5 minutes. -
Make the creamy layer
In a bowl, mix sour cream, cottage cheese, and 1 cup shredded cheese until smooth. -
Assemble casserole
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Layer half the noodles in the baking dish
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Spread half the creamy mixture
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Add half the beef sauce
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Repeat layers
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Top & bake
Sprinkle remaining 1 cup cheese on top.
Cover with foil and bake 25 minutes.
Remove foil and bake 10–15 minutes more until bubbly and lightly golden. -
Rest & serve
Let sit 10 minutes before slicing. Garnish with parsley if desired.
Why This One Works
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Sour cream + cottage cheese = ultra-creamy without being heavy
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Egg noodles soak up all that beefy sauce
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Even better the next day (hello leftovers)
Variations
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Extra creamy: swap cottage cheese for cream cheese
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Spicy: add red pepper flakes or diced jalapeños
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Veg boost: mix in peas, mushrooms, or corn
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Freezer-friendly: assemble, cover tightly, freeze up to 3 months
If you want, I can share a one-pan skillet version, a slow-cooker twist, or a retro 1950s version that tastes just like grandma’s.