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This Beef and Sour Cream Noodle Casserole is ‘comfort food bliss 101’ for those of you who cannot get enough beefy pasta goodness! This easy, 40-minute dinner is perfect for busy weeknights or anytime you’re craving a cozy comfort food.
If you want to make more comfort food casseroles, you’ll definitely want to try these recipes for French onion noodle casserole and this creamy chicken on the Ritz casserole.
Why You’ll Love This Recipe
There is something about this Sour Cream Noodle Bake recipe! Al dente tender egg noodles are blanketed in a creamy sauce and baked right along with ground beef and sausage for an easy weeknight meal your whole family will embrace.
- Great for Picky Eaters: Even picky eaters will love these tender noodles, meat and tomato sauce, and cheese in this easy dish. Plus, the cottage cheese is whipped to improve the texture and make it more appealing to picky eaters.
- Ready to Eat in 40 Minutes: This is a great recipe to assemble on an especially busy night when time is truly limited.
- Perfect for Leftovers: Casseroles and bakes like these have been my go-to. And, there are almost always leftovers so the answer to a repeat performance can magically emerge from beneath the lid on an airtight container should I freeze portions for another night.
Ingredients
Curious what ingredients you’ll need to whip up this easy dinner recipe? Grab these key ingredients, along with a few others, and you’ll be ready to enjoy this beef and sour cream noodle casserole in 40 minutes!
- Ground Meat: I recommend using lean ground beef (90% or so); feel free to substitute with ground turkey or ground chicken. I add mild Italian pork sausage for a blend of two meats.
- Tomato Sauce: Use either homemade tomato sauce or jarred marinara sauce.
- Sour Cream: This brings a beautiful creaminess to the casserole, and pairs beautifully with the cheeses, meat, and tomato sauce!
- Cheese: I use a blend of grated white cheddar, Monterey jack, and whipped cottage cheese. (You can skip whipping the cottage cheese if desired.)
See recipe card for full information on ingredients and quantities.
Variations
- Add Fresh Greens: Add fresh baby spinach leaves or or chopped kale to the sauce before layering.
- Change the Noodles: Switch up from wide noodles to penne pasta or elbow macaroni.
- Mediterranean Version: Add another layer altogether of chopped artichoke hearts, kalamata olives, and sundried tomatoes for a Mediterranean spin.
How to Make Beef and Sour Cream Noodle Casserole
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Before You Begin
Preheat the oven to 350°F and butter or spray a 9×13-inch casserole dish, then set aside.
Freshly grate the cheddar and Monterey Jack cheeses, toss to combine, and set aside.
2
Brown the Beef & Sausage
Heat a large skillet over medium-high heat. Add the ground beef and sausage together, breaking up with a wooden spoon, and cook until the crumbles are nearly browned.
3
Add the Meat & Tomatoes
Remove from skillet and spoon onto paper toweling to drain fat.
Return the skillet to the heat and add the onions. Cook until the onions have softened about 6-8 minutes. Add the fresh garlic and cook for 1 minute more, stirring constantly to prevent burning. Remove skillet from heat.
4
Add the Meat & Tomatoes
Add the beef and sausage mixture back to the skillet and stir to mix with the onion. Add the tomato sauce, and simmer on low heat while you prepare the remaining ingredients. Add a pinch of red pepper flakes if desired.
5
Boil the Noodles
Bring a large pot of water to a boil. Add a teaspoon salt and a teaspoon of any oil to help the cooked noodles avoid sticking.
Add the entire bag and cook according to package directions minus 1 minute. They should be just slightly under cooked. Drain and set aside.
6
Assemble the Casserole
Whip the cottage cheese in a food processor for 1-2 minutes, or until very smooth. This step is optional, but I find with picky eaters, cottage cheese oftentimes poses a textural issue, so I whip it to sneak it in. (Just substitute ricotta if it’s an issue.)
Whisk together the cottage cheese, sour cream, chopped green onions, Italian seasoning, garlic powder, onion powder, and black pepper until smooth and well combined. Add the sour cream mixture to the cooked pasta and stir to coat well.
7
Bake & Serve
To assemble the casserole, add half of the pasta mixture to the prepared baking dish. Top with half of the sauce, and then sprinkle with half of the cheese.
Repeat the layers once more making a second layer using the remaining noodles, remaining sauce, and a final layer of cheese. I then sprinkle modestly with additional black pepper but you do you.
Bake for 25-30 minutes, or until all cheese is melted and bubbly. Carefully remove the baking dish from the oven and serve immediately with a side salad and a slice of garlic bread. Pass parmesan cheese tableside.
Recipe FAQs
Yes—and you absolutely should! Sour cream adds a velvety richness and tangy depth that balances the savory beef and keeps the casserole creamy without being too heavy. In this recipe, stir it into the cheese mixture and coat the noodles with it before assembling the casserole.
Yes, for this recipe, go ahead and boil the noodles first until just shy of al dente (1 minute less than the package instructions). Since they’ll continue to cook in the oven while absorbing some of that luscious sauce, you want them tender but not mushy.
Yes, you can, and it reheats beautifully! Assemble the entire casserole up to a day in advance, cover it tightly with foil, and refrigerate. When you’re ready to bake, let it sit at room temp for about 20 minutes while your oven preheats, then bake as directed. It’s a time-saver for busy weeknights or when hosting guests.
Leftover casserole will keep in the fridge for up to 3 days. Reheat leftover in the microwave on high for 2 minutes, stir, then microwave for 30 seconds more.
You sure can! Leftover beef and sour cream noodle casserole freezes well in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating and enjoying.
Serving Beef and Sour Cream Noodle Casserole
This hearty beef and sour cream noodle casserole pairs beautifully with a fresh green salad like my Summer Strawberry and Blueberry Salad—the sweet berries and tangy balsamic vinaigrette help cut through the richness of the dish. For bread, go with something warm and comforting like my Sweet Southern Cornbread or 3-Ingredient Buttermilk Biscuits, or keep it simple with slices of garlic toast or a crusty French baguette.
Round out the meal with a veggie-forward side like Cheesy Cheddar Broccoli Casserole or Maple Bacon Brussels Sprouts. For drinks, a glass of Pinot Noir or iced tea works well, or go with sparkling water and a slice of lemon for a lighter touch. Whether it’s a casual weeknight or weekend gathering, this casserole is easy comfort food the whole family will love.
Expert Tips
- Table salt and iodized salt are not substitutions for kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average unless specified otherwise.
- If the meat mixture appears too thick when you get ready to assemble, use a ladle and stir in some of the starchy pasta water before draining. Use just enough to thin it out slightly.
- Store leftover casserole in an airtight container with a tight-fitting lid in the refrigerator up to 3 days. To reheat, microwave on medium heat for 2 minutes, stir, then 30 seconds more.
- To freeze, place leftovers or fully baked casserole in freezer safe container/baking pan, wrap with heavy gauge aluminum foil and place in freezer for up to 2 months. To thaw, place in refrigerator overnight.
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Beef and Sour Cream Noodle Bake
Equipment
- 9×13-inch baking dish
Ingredients
- ½ cup Monterey Jack cheese, freshly grated
- ½ cup cheddar cheese, freshly grated
- ½ pound lean ground beef, substitute ground turkey or ground chicken
- ½ pound mild Italian pork sausage
- 1 medium sweet onion, diced
- 1 clove garlic, minced
- 2 cups tomato sauce, homemade or jarred
- 1 pinch red pepper flakes, or to taste
- 12 ounces wide egg noodles, substitute penne or elbow macaroni
- ½ cup sour cream
- ½ cup green onion, chopped; green and light green parts only
- 1 ¼ cups small curd cottage cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper, plus more for dusting surface of casserole if desired
- parmesan cheese, for garnish
Instructions
- Preheat oven to 350°F and butter or spray 9×13-inch casserole dish with cooking spray. Grate cheddar and Monterey Jack cheeses and add to a separate bowl. Toss to combine.
- Heat a large skillet over medium-high heat. Add the ground beef and sausage together, breaking up with a wooden spoon, and cooking until the crumbles are nearly browned. Remove from skillet and spoon onto paper toweling to drain fat.
- Return the skillet to the heat and add the onions. Cook until the onions have softened about 6 to 8 minutes. Add the fresh garlic and cook for 1 minute more, stirring constantly to prevent burning. Remove skillet from heat.
- Add the beef and sausage mixture back to the skillet and stir to mix with the onion. To this add tomato sauce, stirring to combine. Place back over heat and and simmer on low. If you desire heat, add a pinch of red pepper flakes now.
- Bring a large pot of water to a boil. Add a teaspoon salt and a teaspoon of any oil to help the cooked noodles avoid sticking. Add the egg noodles and cook according to package directions minus 1 minute. Noodles should be slightly under cooked. Drain and set aside.
- In the barrel of a food processor, whip the cottage cheese for 1 to 2 minutes until very smooth. This step is optional. You may add the cottage cheese straight from the container. Cottage cheese oftentimes poses a textural issue for picky eaters, so I whip it first.
- In a medium bowl, whisk together the (whipped) cottage cheese, sour cream, chopped green onions (green and light green parts only), Italian seasoning, garlic powder, onion powder, and black pepper until smooth and well combined. Add the sour cream mixture to the cooked pasta and stir to coat the noodles well.
- To assemble the casserole, add half of the noodles to the prepared baking dish. Top the pasta with half of the pasta sauce, and then sprinkle with half of the cheese. Repeat the layers using remaining noodles, remaining sauce, and a final layer of cheese. Sprinkle modestly with additional black pepper only if desired.
- Bake for 25 to 30 minutes, or until all cheese is melted and bubbly. Carefully remove the baking dish from the oven and serve immediately with a side salad and a slice of garlic bread. Pass parmesan cheese tableside for those needing an additional boost of cheesy goodness.
Notes
- Table salt and iodized salt are not substitutions for kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average unless specified otherwise.
- If the meat mixture appears too thick when you get ready to assemble, use a ladle and stir in some of the starchy pasta water before draining. Use just enough to thin it out slightly.
- Store leftover casserole in an airtight container with a tight-fitting lid in the refrigerator up to 3 days. To reheat, microwave on medium heat for 2 minutes, stir, then 30 seconds more.
- To freeze, place leftovers or fully baked casserole in freezer safe container/baking pan, wrap with heavy gauge aluminum foil and place in freezer for up to 2 months. To thaw, place in refrigerator overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy to make and perfect when you’re in a pinch. Very cheesy and hearty. Will make this again for sure!
Alana, this recipe is one of those pantry meals that’s easy on the wallet and comfort in the tummy 🙂 Thanks for circling back with me to share! Jenny
Absolute new fam favorite! Everyone loved it there were barely any leftovers! It’s perfectly creamy, cheesy and so delicious! Thanks a lot for the recipe!
Melody, this is a great recipe indeed, and I am happy to know it will be on repeat in YOUR home the same way it is on repeat in mine 🙂 Jenny
I made this for my kids because I had a lot of the ingredients on hand. They LOVED it, will definitely make again. YUM!
Thea, oh so good to hear this! It’s def a kid-friendly dish. x – Jenny
Made this Sour Cream Noodle Bake with very soft cream cheese instead of small curd cottage cheese. It is super creamy, so cheesy and absolutely delicious. I added some red pepper flakes and it gave a nice little kick to the dish. So yum!
Mikee, cream cheese is one of those ingredients that offers superior textural and flavor results. If not a fan of cottage cheese, or cream cheese is just what happens to be on hand, it’s a fab stand-in in this recipe 🙂 Glad you thought enough of it to let me know! Jenny
The combination of beef and sausage gave it a delicious richness to the dish. I added some artichoke hearts, kalamata olives and sun-dried tomatoes and it gave a Mediterranean touch that was so delicious.
Rose, I adore Mediterranean everything and never once thought to do what you did. I am totally trying this. Thanks for the tip on my own recipe 😉 x – Jenny
Made this yummy casserole last night, again! Since you mix the seasonings in later into the cottage cheese, wondered if you could just add them to the cottage cheese when you whip it.
Barbara! That’s not a half-bad idea; then you could effectively taste for seasoning requirements. I just bought a new container of cottage cheese today (cottage cheese is undoubtedly having its moment, isn’t it?) so I will try doing that if I make this toward the end of the week. We are finally supposed to have a freeze here in Charleston, and this casserole is just the sort of homey comfort I love when it’s cold 🙂 x – Jenny
Thanks! I also whipped some extra, and mixed a 1/2 teaspoon of Penzey’s Mural of Flavor, a salt-free mixture of herbs, with it. Let it sit overnight to meld. It was very good as a cracker dip. Next time I will add more herbs to it. Just as creamy as Philadelphia Cream Cheese, but with fewer calories.
Barbara, like I said, cottage cheese is DEFINITELY having its moment!
What a comforting and delicious meal…this looks amazing and sounds perfect on a cold fall evening. I have to make this for my family!
Tammy, I promise I have been gobbling this up since I was a kid and it’s just so satisfying! Thanks for visiting to leave this kind comment 🙂 Jenny
Very, very good!!!! Actually reminded me of Lasagna. Slightly different of course, but the beef, Italian sausage and seasonings, cottage cheese and pasta, as well as how it is assembled, made me think of that. I did use a lot more grated cheese than a 1/2 cup of each, but we are cheese lovers. I cut the two-pound block of Jack cheese into four pieces and froze 3. Used one and about the same amount of cheddar.
I tasted the whipped cottage cheese and loved the texture. I think it would be great to use it as a dip, instead of sour cream, with about half the calories. By the time you mix in the seasonings, I don’t think it would make a really big difference.
One more thing. I cooked a 1 lb. beef chub and a package of 5 sausages. I drained and divided it in half, so now I have the meat already cooked for the next time around. Froze it, of course.
Barbara, isn’t it fantastic that this method is entirely customizable? I assembled it two weeks ago again using a TON of fresh chopped veggies and chopped spinach. The moment you add crumbled sausage to pasta, eaters appear to be able to “see past” the vegetables! lol
The addition of the spinach sounds good! My husband isn’t a big spinach eater, but in this case, I think it would work! What other vegetables did you use?
Barbara, I am in a tricky position in that I have to “sneak” vegetables into my dishes, or my picky eaters push them around the plate. I, therefore, grate or food-process anything from carrots, zucchini, and butternut squash and incorporate it into my sauce. Carrots, butternut, and even sweet potatoes make for a sweet sauce, while zucchini, finely chopped spinach, and kale take on the flavor of your sauce. I do about 3/4-cup no matter what vegetable I incorporate. They don’t know it, but they get grated zucchini in the burgers we grill, too!
I have made something similar, but just with ground beef! Never thought about adding the Italian Sausage! Perfect! Also thank you for your suggestion to process the cottage cheese. I use cottage cheese when I make Lasagna and never thought of that. What a great idea to smooth it out!
Haven’t made it yet, but I am giving it a top rating, especially because of your hints! And by the way, I don’t call them leftovers, they are planned overs. The only way to cook for two people!
Barbara – ‘Planned Overs’ – I love, love, LOVE this! Going to coin the phrase and credit you whenever I speak it from this day forward! x – Jenny
That made me smile, thank you! Making this for dinner tonight!
🙂 !!!
Great recipe!! Loved it!
Olivia, so glad to know you tried it and liked it! I have been experimenting with additional noodle casserole recipes because folks still in quarantine/self quarantining are asking for them. I did a French onion noodle bake two nights ago that passed the “man test,” so will post that very soon. I’d be happy for you to try it 🙂 x – Jenny