Description
This Sour Cream Beef Noodle Casserole is a creamy, comforting dish combining tender ground beef, savory mushroom soup, and sour cream with hearty egg noodles. Topped with melted cheddar cheese and a crunchy breadcrumb crust, it’s perfect for an easy family dinner ready in just 45 minutes.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, diced
- 1 can (10.5 oz) cream of mushroom soup (or homemade)
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking the beef)
Pasta
- 1 1/2 cups egg noodles, cooked and drained
Topping
- 1 cup shredded cheddar cheese (divided: 1/2 cup for mixture, 1/2 cup for topping)
- 1/4 cup breadcrumbs (optional for extra crunch)
Instructions
- Cook the noodles: In a large pot, bring salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
- Brown the beef: In a large skillet, heat the olive oil over medium heat. Add the ground beef and diced onion. Cook, breaking the meat apart with a spoon, until the beef is browned and the onions are soft, about 5-7 minutes. Drain any excess fat.
- Prepare the casserole mixture: To the skillet with the beef, stir in the cream of mushroom soup and sour cream. Add garlic powder, onion powder, salt, and pepper. Mix well and simmer for 2-3 minutes to allow the flavors to combine.
- Combine with noodles: Add the cooked egg noodles to the beef mixture and stir to combine. Pour the mixture into a greased 9×13-inch casserole dish and spread evenly.
- Add the topping: Sprinkle 1/2 cup shredded cheddar cheese over the casserole. If desired, sprinkle breadcrumbs on top for an added crunchy texture.
- Bake the casserole: Preheat the oven to 350°F (175°C). Bake the casserole, uncovered, for 20-25 minutes or until the cheese is melted and bubbly.
- Serve: Let the casserole cool for 5 minutes before serving. Enjoy your creamy and comforting sour cream beef noodle casserole!
Notes
- For a homemade alternative, use your own cream of mushroom soup to reduce sodium and additives.
- Bake uncovered to allow the topping to crisp up nicely.
- Breadcrumb topping is optional but adds a delightful crunch.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
- Use low-fat sour cream to reduce calories and fat content if desired.
- Egg noodles can be substituted with any short pasta like rotini or penne.
