Creamy Sour Cream Beef Noodle Casserole

Here’s a comforting recipe for Creamy Sour Cream Beef Noodle Casserole — perfect for a family dinner or potluck.

Creamy Sour Cream Beef Noodle Casserole

Ingredients

Main Ingredients

• 8 oz wide egg noodles

• 1 lb ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 (10.5 oz) can condensed cream of mushroom soup

• 1 cup sour cream

• ½ cup beef broth or milk

• 1 ½ cups shredded cheddar cheese, divided

• ½ teaspoon paprika (optional)

• 2 tablespoons chopped fresh parsley (optional, for garnish)

Seasonings

• 1 teaspoon salt (or to taste)

• ½ teaspoon black pepper

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

Topping

• ½ cup breadcrumbs or crushed crackers (optional)

• 1 tablespoon melted butter (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook egg noodles according to package directions until al dente. Drain and set aside.

3. In a large skillet over medium heat, brown the ground beef with onion and garlic until beef is cooked through and onion is tender. Drain excess fat.

4. Stir in cream of mushroom soup, sour cream, beef broth (or milk), and seasonings (salt, pepper, onion powder, garlic powder). Heat until warm and combined.

5. Remove from heat and stir in 1 cup of shredded cheese and cooked egg noodles until evenly coated.

6. Transfer mixture to the prepared baking dish. Top with remaining ½ cup cheese. If using, mix breadcrumbs with melted butter and sprinkle over the cheese.

7. Bake uncovered for 20–25 minutes, until bubbly and cheese is melted and golden.

8. Let cool for 5–10 minutes before serving. Garnish with parsley if desired.

Tips

• For a richer flavor, swap cream of mushroom for cream of celery or golden mushroom soup.

• Add a cup of frozen peas, corn, or mixed veggies with the beef for extra color and nutrition.

• Leftovers reheat well in the oven or microwave, and this casserole freezes beautifully.

Enjoy this creamy, satisfying classic! 🍲