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Sour Cream Beef Noodle Casserole

A warm, creamy casserole that blends tender noodles, seasoned beef, and a luscious sour cream sauce, perfect for busy families.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces egg noodles (uncooked)
  • 1 pound ground beef You can substitute with turkey or chicken for a healthier option.
  • 1 medium onion (chopped)
  • 2 cups sour cream For a lighter version, use low-fat sour cream.
  • 1 cup shredded cheddar cheese Feel free to use any favorite cheese.
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper (to taste)
  • Optional: Chopped fresh parsley (for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot of boiling salted water, cook the egg noodles according to package instructions. Drain and set aside.
  3. In a large skillet over medium heat, add the ground beef and chopped onion. Cook until the beef is browned and the onion is translucent. Drain any excess fat.
  4. In a large bowl, combine the sour cream, cream of mushroom soup, garlic powder, Worcestershire sauce, salt, and pepper. Stir until well mixed.
  5. Add the cooked noodles and beef mixture into the sour cream mixture. Stir well until everything is evenly coated.
  6. Pour the entire mixture into a greased 9x13-inch casserole dish. Top with shredded cheddar cheese.
  7. Place the casserole in the preheated oven and bake for about 30 minutes, or until it’s bubbly and golden on top.
  8. Remove from the oven, let it cool for a few minutes, and sprinkle with chopped fresh parsley if desired. Serve warm and enjoy!

Notes

To ensure perfect results, avoid overcooking the noodles before mixing. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.