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A delicious Sour Cream Beef Noodle Casserole is shown as the featured image for the recipe article.

Easy Sour Cream Beef Noodle Casserole

This Sour Cream Beef Noodle Casserole is a warm, comforting, and incredibly easy-to-make dish, perfect for a busy weeknight. It features a creamy, savory sauce, tender egg noodles, and perfectly browned ground beef, all baked to golden perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt to taste
  • 8 ounces sour cream
  • 1/2 cup milk
  • 1 cup shredded cheddar cheese, divided

Equipment

  • large pot
  • skillet
  • Large bowl
  • 9x13-inch baking dish
  • Measuring cups
  • Measuring spoons
  • Strainer or colander
  • Spoon
  • knife
  • cutting board

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Bring a large pot of salted water to a boil.
  3. Add the egg noodles and cook according to package directions until al dente. Drain well and set aside.
  4. Heat a large skillet over medium-high heat.
  5. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  6. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  7. Stir in the cream of mushroom soup, diced tomatoes and green chilies (undrained), Worcestershire sauce, garlic powder, black pepper, and salt to the skillet with the beef mixture.
  8. Bring to a simmer and cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasonings as needed.
  9. In a large bowl, combine the cooked egg noodles, sour cream, and milk. Mix well to ensure the noodles are evenly coated.
  10. Add 1/2 cup of the shredded cheddar cheese to the noodle mixture and stir to combine.
  11. Pour the beef mixture into the bowl with the noodle mixture and gently fold everything together until well combined.
  12. Pour the beef and noodle mixture into a lightly greased 9x13 inch baking dish.
  13. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
  14. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  15. Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
  16. Serve hot and enjoy!

Notes

For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the beef mixture. Cream of celery or cream of chicken soup can be substituted for cream of mushroom soup. The casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the microwave or oven.