Description
A creamy, satisfying casserole made with ground beef, egg noodles, and a rich sour cream sauce. This comforting dish is easy to prepare and sure to be a hit at the dinner table.
Ingredients
For the Sour Cream Beef Noodle Casserole:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked egg noodles (about 8 oz dry)
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil (for sautéing)
- Fresh parsley for garnish (optional)
Instructions
Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, allowing the garlic to become fragrant.
Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook the beef for 6-8 minutes, or until it’s browned and no longer pink. Drain any excess fat from the skillet to avoid an oily casserole.
Once the beef is fully cooked, add the cream of mushroom soup, sour cream, and Worcestershire sauce to the skillet. Stir until the sauce ingredients are fully combined. Add the drained diced tomatoes, salt, and pepper, then stir to combine. Bring the mixture to a simmer, cooking for about 5-7 minutes. This allows the flavors to blend together and creates a creamy, flavorful sauce.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions, making sure the noodles are al dente. Drain the noodles and set them aside.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with non-stick spray or a little olive oil.
Start by spreading half of the cooked egg noodles evenly in the bottom of the casserole dish. Next, spoon half of the beef and sour cream mixture over the noodles, spreading it out evenly. Sprinkle half of the shredded cheddar cheese and grated Parmesan cheese on top.
Repeat the layers, starting with the remaining egg noodles, followed by the remaining beef and sour cream mixture, and finishing with the remaining cheese.
Cover the casserole with aluminum foil and bake it in the preheated oven for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be golden and slightly crispy.
Allow the casserole to cool for about 5 minutes before serving. This helps it set and makes it easier to cut into portions. Garnish with fresh parsley, if desired, and serve hot.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 30-35g
- Protein: 20-22g