Can I make this casserole ahead of time?

Yes, this recipe is ideal for meal prep. You can assemble the entire casserole a day in advance and store it in the fridge. When ready to bake, allow it to come to room temperature for 15–20 minutes and then proceed as directed.

Can I freeze Sour Cream Beef Noodle Casserole?

Absolutely. After baking and cooling, portion the casserole into airtight containers or wrap the whole dish tightly in foil and freeze. It will stay fresh for up to 3 months. Reheat from frozen at 350°F, covered for 30–40 minutes.

What can I use instead of cottage cheese?

Ricotta cheese is a great substitute if you’re not a fan of cottage cheese. You can also use cream cheese for a richer texture or Greek yogurt for a tangier, high-protein alternative.

Sour Cream Beef Noodle Casserole

Description

Sour Cream Beef Noodle Casserole is the ultimate comfort food, combining seasoned ground beef, creamy dairy, and tender egg noodles for a rich, satisfying dinner that’s perfect for busy weeknights or make-ahead meals.

Ingredients

Scale

1 lb lean ground beef
½ yellow onion, chopped
2 cloves garlic, minced
2 (15 oz) cans tomato sauce
1 teaspoon Italian seasoning
8 oz egg noodles
1 cup sour cream
1 cup cottage cheese
1 cup cheddar cheese, grated
Kosher salt and freshly ground black pepper, to taste

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Instructions

Preheat the Oven and Prep the Dish: Set your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray so the casserole doesn’t stick.
Cook the Meat and Aromatics: In a large skillet over medium-high heat, sauté the ground beef with chopped onion until fully browned and no pink remains, about 10 minutes. Add minced garlic and cook for 1 minute until fragrant.
Simmer the Sauce: Stir in the tomato sauce and Italian seasoning. Let the mixture simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste, then remove from heat and set aside.
Boil the Noodles: While the sauce is simmering, cook the egg noodles in a pot of salted boiling water according to package instructions. Drain them well and set aside.
Mix the Creamy Base: In a large mixing bowl, combine the sour cream and cottage cheese. Add the cooked noodles and stir to coat them evenly, seasoning lightly with salt and pepper.
Layer the Casserole: Spread half of the creamy noodle mixture into the prepared baking dish. Layer with half the meat sauce, spreading it evenly. Repeat with the remaining noodles and sauce.
Top with Cheese and Bake: Sprinkle the grated cheddar cheese evenly over the top. Place the casserole in the oven and bake uncovered for about 30 minutes until bubbly and the cheese is melted and golden.
Cool and Serve: Let the casserole sit for 10 minutes before serving to allow it to set. This makes slicing and serving easier and enhances flavor.

Notes

Make this dish your own by adding sautéed veggies, switching up the cheese, or using different pasta.
If reheating leftovers, add a splash of milk or a sprinkle of cheese to refresh the creaminess.
For extra texture, top with breadcrumbs before baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 generous slice
Calories: 435
Sugar: 6g
Sodium: 810mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 26g
Cholesterol: 95mg