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A delicious, creamy Sour Cream Beef Noodle Casserole is pictured as the featured image for the recipe.

Easy Sour Cream Beef Noodle Casserole

This comforting casserole combines browned ground beef, tender egg noodles, and a tangy sour cream sauce, topped with melted cheddar cheese and optional crispy breadcrumbs. It's a crowd-pleasing dish perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs optional
  • 2 tablespoons melted butter optional

Equipment

  • 9x13-inch baking dish
  • large skillet
  • colander
  • Mixing spoon
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook egg noodles according to package directions until al dente. Drain well and set aside.
  3. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  4. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  5. Stir in condensed cream of mushroom soup, sour cream, salt, and pepper.
  6. Remove from heat and stir in 3/4 cup of the shredded cheddar cheese.
  7. Add the cooked egg noodles to the beef mixture and stir to combine.
  8. Pour the mixture into the prepared baking dish.
  9. Sprinkle the remaining 1/4 cup of cheddar cheese over the top.
  10. If desired, combine breadcrumbs and melted butter and sprinkle over the cheese.
  11. Bake in the preheated oven for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
  12. Let stand for 5-10 minutes before serving.

Notes

For a richer flavor, add a splash of Worcestershire sauce to the beef mixture. Use freshly grated cheese for best melting results. To prevent the sour cream from curdling, temper it by whisking a small amount of the hot beef mixture into the sour cream before adding it to the skillet. Leftovers can be stored in the refrigerator for up to 3 days.