Description

This Sour Cream Beef Noodle Casserole is a hearty and comforting dish perfect for cozy family dinners. It combines tender ground beef, creamy sour cream, savory cream of mushroom soup, and tender egg noodles, all topped with melted cheese baked to bubbly perfection. Easy to prepare and packed with flavor, this casserole is a classic comfort food that everyone will love.

Ingredients

Scale

Meat and Dairy

1 lb ground beef
1 cup sour cream
1 cup shredded cheese (cheddar or your choice)

Pantry

8 oz egg noodles
1 can (10.5 oz) cream of mushroom soup
Salt and pepper to taste

Vegetables and Aromatics

1 onion, chopped
2 cloves garlic, minced

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking once the casserole is assembled.
Cook Noodles: Boil water and cook the egg noodles according to the package instructions until al dente. Drain thoroughly and set aside.
Brown Beef Mixture: In a skillet over medium heat, brown the ground beef along with the chopped onion and minced garlic, stirring frequently. Season with salt and pepper to taste and cook until the beef is fully browned and the onions are soft. Drain excess fat if necessary.
Combine Ingredients: In a large bowl, mix the cooked ground beef mixture, cooked egg noodles, sour cream, and cream of mushroom soup until well combined.
Assemble Casserole: Transfer the mixture into a greased casserole dish, spreading it evenly. Sprinkle the shredded cheese evenly over the top.
Bake: Place the casserole dish in the preheated oven and bake for 30 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve: Remove from the oven and let cool for a few minutes before serving to allow the casserole to set and flavors to meld.

Notes

You can substitute cream of mushroom soup with cream of chicken soup or homemade white sauce for a different flavor.
Adding a handful of chopped fresh herbs like parsley or thyme can enhance the flavor.
For a lower fat option, use lean ground beef and reduced-fat sour cream and cheese.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Make sure to not overcook the noodles to avoid a mushy texture in the casserole.