This creamy sour cream beef noodle casserole is a warm, hearty dish that’s perfect for a family dinner. With juicy ground beef, tender noodles, and a rich sour cream sauce, it’s sure to please everyone!
It’s super easy to make, just mix everything together and pop it in the oven. I love how it’s one of those “happy accidents” where leftovers are always gone the next day! 🍽️
Key Ingredients & Substitutions
Egg Noodles: Wide egg noodles are traditional for this dish. If you’re gluten-free, try using rice noodles or gluten-free pasta for a similar texture.
Ground Beef: You can substitute ground turkey or chicken for a lighter option. If you’re vegan, consider using lentils or a plant-based meat alternative.
Sour Cream: For a lighter version, use Greek yogurt instead. This keeps the creaminess, while adding some extra protein. If lactose-free, you can find alternatives like coconut yogurt.
Shredded Cheddar Cheese: While I love cheddar for its flavor, you can use mozzarella or Monterey Jack for a milder taste. Also, vegan cheese works if you prefer a dairy-free option.
Cream of Mushroom Soup: If you’d like to avoid canned products, a homemade version using mushrooms, cream, and broth is great. Make sure it’s thick enough for the casserole!
How Can I Ensure My Casserole Is Creamy and Flavorful?
A deliciously creamy texture is essential for this casserole. Start by thoroughly combining the sour cream, cream of mushroom soup, and milk in a large bowl. This combo is key for that luscious sauce. Be sure to mix in the cooked beef and noodles gently to maintain a nice texture without breaking everything down.
- Don’t overcook your noodles; they should be just al dente before mixing them in.
- Adding Worcestershire sauce brings a depth of flavor, so don’t skip it! It enhances the beef’s taste.
- For even more creaminess, consider stirring in a little shredded cheese into the sauce before mixing it all together.
By paying attention to these steps, you’ll end up with a creamy, flavorful casserole that everyone will love!
How to Make Creamy Sour Cream Beef Noodle Casserole
Ingredients You’ll Need:
For the Casserole:
- 12 oz wide egg noodles
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme (optional)
- Salt and pepper, to taste
- 2 tbsp butter or oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy casserole takes about 10 minutes to prepare and will need around 30 minutes baking in the oven. In total, you’re looking at about 40 minutes from start to finish. It’s the perfect dish for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C) while you get everything else ready. Grease a 9×13-inch casserole dish with a little butter or cooking spray to prevent sticking.
2. Cook the Noodles:
Next, cook the wide egg noodles according to the package instructions. You want them to be al dente, which means they’ll have a bit of a bite to them. Once done, drain the noodles and set them aside while we prepare the beef mixture.
3. Sauté the Onions and Garlic:
In a large skillet, heat 2 tablespoons of butter or oil over medium heat. Add the finely chopped onion and minced garlic to the skillet. Sauté for about 3 minutes, or until the onion is soft and translucent.
4. Brown the Ground Beef:
Add the ground beef to the skillet. Cook it well, breaking it apart with a spoon, until it’s browned and no longer pink. Make sure to drain any excess fat to keep it from being greasy.
5. Season the Beef:
Stir in the Worcestershire sauce, dried thyme (if you choose to use it), salt, and pepper. Let it cook for another minute so that all the flavors blend together.
6. Prepare the Sauce:
In a large bowl, combine the sour cream, condensed cream of mushroom soup, milk, and half of the shredded cheddar cheese (saving the rest for topping later). Mix until everything is well combined.
7. Combine Everything:
Add the cooked noodles and the beef mixture to the bowl with the sauce. Gently stir everything together until the noodles and beef are evenly coated with the creamy mixture.
8. Assemble the Casserole:
Pour the entire mixture into your greased casserole dish. Spread it out evenly, then sprinkle the remaining cheddar cheese on top for a deliciously cheesy crust.
9. Bake:
Place the casserole in the preheated oven and bake it uncovered for about 25-30 minutes. You want it to be hot and bubbly, with the cheese melted and maybe a little golden on top.
10. Serve and Enjoy:
Once it’s done baking, let it cool for a few minutes. Then, garnish with some chopped fresh parsley for a splash of color, and dig in! Enjoy your creamy, comforting beef noodle casserole!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Noodles?
Absolutely! While wide egg noodles are traditional, you can use any pasta you prefer. Bowtie, rotini, or even gluten-free pasta are great alternatives. Just be sure to adjust the cooking time according to the package instructions.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove it from the fridge and add an extra 10 minutes to the baking time to ensure it heats through completely.
How Should I Store Leftovers?
Leftover casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F until heated through, or use the microwave for a quicker option, stirring occasionally for even heating.
Can I Freeze This Casserole?
Yes, this casserole freezes well! To freeze, allow it to cool completely, then cover tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before baking and follow the instructions to reheat.
