Description
Discover my comforting beef sour cream noodle casserole—creamy, cheesy, and perfect for family dinners.
Ingredients
Scale
- 1 lb (450 g) ground beef, 85 % lean
- 12 oz (340 g) egg noodles
- 1 ½ cups sour cream (full‑fat)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9‑x‑13‑inch baking dish with a bit of butter.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook 2 minutes less than the package directs (they’ll finish in the oven). Drain and set aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook 4‑5 minutes until translucent. Stir in the minced garlic and cook another 30 seconds.
- Brown the beef: Push the onions to the side, add the ground beef, breaking it up with a spoon. Season with salt, pepper, thyme, and smoked paprika. Cook until the beef is no longer pink, about 6‑7 minutes. Drain excess fat if needed.
- Build the sauce: Stir in tomato paste and Worcestershire sauce; cook 1 minute to caramelize. Pour in the beef broth, scraping the bottom of the pan to release browned bits. Bring to a simmer and let it reduce slightly, about 3 minutes.
- Combine with sour cream: Reduce heat to low and whisk in the sour cream until smooth. Taste and adjust seasoning with more salt or pepper if desired.
- Mix everything together: In a large bowl, combine the cooked noodles, beef‑sour‑cream sauce, half of the cheddar, and half of the mozzarella. Toss gently to coat evenly.
- Transfer to the dish: Spoon the mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining cheddar and mozzarella over the top.
- Bake: Place the casserole in the oven and bake for 20‑25 minutes, until the cheese is melted, bubbly, and lightly golden.
- Rest & serve: Remove from the oven and let it rest 5 minutes. Garnish with chopped parsley if you like, then serve hot.
Notes
- Don’t overcook the noodles: They should be al dente before the bake; otherwise the casserole can become mushy.
- Use full‑fat sour cream: It creates a richer, silkier sauce and prevents curdling.
- Brown the beef well: The caramelized bits add depth to the flavor.
- Cover for the first 15 minutes: If you notice the top browning too fast, loosely cover with foil, then uncover for the final 5 minutes.
- Freeze in portions: Cool the casserole completely, then cut into squares, wrap tightly, and freeze for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: beef sour cream noodle casserole