Beefy Sour Cream Noodle Bake

Name: Beefy Sour Cream Noodle Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 1/4 pound beef (ground); 1 can tomato sauce (15-ounce); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon onion powder; 8 ounces egg noodles; 3/4 cups sour cream; 1 1/4 cups small curd cottage cheese; 2 cups sharp cheddar cheese (grated)

This beefy noodle bake is rich and creamy with tang from sour cream and small curd cottage cheese, sharp melted cheddar, and a savory tomato-sauced ground beef layered over tender egg noodles for a satisfying, homey texture.

It comes together quickly — ready in about 40 minutes — and serves Servings: 8 Servings, making it a reliable weeknight family dinner that’s easy to assemble ahead or freeze for later.

Why You’ll Love This Recipe

A straightforward oven casserole that layers browned ground beef in tomato sauce with sour cream–coated egg noodles and sharp cheddar. Prep: 20 minutes, Cook: 20 minutes, Total: 40 minutes, and it makes Servings: 8 Servings.

Creamy texture from sour cream and cottage cheese plus tang to balance the tomato sauce.
Budget-friendly ground beef and pantry noodles keep cost low and prep fast.
Bakes uncovered to develop a hot, bubbly cheesy top in just 20 minutes.
Assembles in layers so it’s easy to make ahead, refrigerate, or freeze.

Simple steps and pantry ingredients deliver a comforting, family-friendly casserole that reheats well for lunches or busy weeknights.

Ingredients You’ll Need

1 1/4 pound beef, ground: Ground beef provides the savory, meaty base and browns quickly; draining excess fat keeps the casserole from becoming greasy.
1 can tomato sauce, 15-ounce: Tomato sauce adds saucy richness and ties the beef and noodles together—use the 15-ounce can listed for balanced flavor.
1/2 teaspoon salt: Salt seasons both the beef and the noodle mixture so the casserole tastes bright throughout.
1/4 teaspoon pepper: Pepper adds subtle heat and rounds the seasoning of the tomato-sauced beef.
1/4 teaspoon onion powder: Onion powder gives background savory onion flavor without needing fresh onion.
8 ounces egg noodles: Egg noodles provide tender, slightly chewy texture that holds sauce and blends well with the creamy cheese mixture.
3/4 cups sour cream: Sour cream brings tang and creaminess that lightens the cottage cheese while helping the noodles stay moist.
1 1/4 cups small curd cottage cheese: Small curd cottage cheese contributes creaminess and little curds for texture while stretching the dairy component affordably.
2 cups sharp cheddar cheese, grated: Grated sharp cheddar cheese melts into a tangy, golden topping and adds a boost of savory flavor throughout the bake.

How to Make It

Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray so the casserole releases easily after baking.
In a medium skillet over medium-high heat, cook the ground beef until evenly browned; drain the excess fat thoroughly to prevent a greasy finished casserole.
Season the browned beef with salt, pepper, and onion powder, stir in the (15-ounce) can of tomato sauce, then simmer on low for 10 minutes, stirring occasionally; remove from heat.
Cook the egg noodles according to package directions until they are al dente, then drain well and set aside — slightly firmer noodles hold their texture after baking.
In a mixing bowl, combine the sour cream and small curd cottage cheese until smooth, then add the drained noodles and stir to coat the pasta evenly with the creamy mixture.
Spread half of the noodle mixture into the prepared 9×13 inch baking dish, top with half of the ground beef mixture, and sprinkle with half of the grated sharp cheddar cheese; repeat the layers and finish with the remaining cheese.
Bake the assembled casserole uncovered for 20 minutes, until heated through and the cheese is melted and bubbly; baking uncovered allows the top to brown and prevents sogginess.
Remove the dish from the oven and let the casserole rest for a few minutes before portioning so it sets slightly and slices cleanly.

Beefy Sour Cream Noodle Bake close-up view

Prevent a Soggy Casserole

Drain both the beef fat and the cooked noodles well. Excess liquid is the most common cause of a wet casserole.

Assemble the layers as directed and bake uncovered so moisture can escape from the top during the 20-minute bake at 350 degrees Fahrenheit.

Brown and drain the ground beef completely before adding tomato sauce.
Cook noodles al dente and drain in a colander until they stop dripping.
Avoid adding extra liquid; the sour cream and cottage cheese provide moisture already.

Best Cheese Swaps

Sharp cheddar gives tang and a strong melt; if you prefer milder flavor, use mild cheddar. For creamier texture, blend half cheddar with Monterey Jack.

To keep the recipe budget-friendly while maintaining melt, use pre-shredded blends or a combination of cheaper melting cheeses with a small amount of sharp cheese for flavor.

Mild cheddar + Monterey Jack = creamier, milder bake.
Colby or Colby–Jack can replace cheddar for a softer taste.
Reserve some sharp cheddar on top for flavor even if you mix cheaper cheese below.

Tips for Success

Drain the beef: After browning, drain excess fat well and return beef to the pan to season; too much fat will make the casserole watery.

Noodle doneness: Cook egg noodles to al dente on the package timing so they finish perfectly after baking without turning mushy.

Cheese distribution: Save half the cheese for the top layer so every portion gets melty cheese and the finished bake has a golden crust.

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Beefy Sour Cream Noodle Bake Pinterest pin

Frequently Asked Questions

Yes — assemble through the final layering, cover tightly, and refrigerate for up to 24 hours. When ready to bake, remove from fridge and bake uncovered at 350 degrees Fahrenheit for 20–25 minutes or until heated through and bubbly.

Assemble the casserole, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350 degrees Fahrenheit for about 45–60 minutes, removing foil for the last 10–15 minutes so the cheese can brown.

Yes — ground turkey or ground pork can be used; brown and drain them the same way and season before adding the tomato sauce.

Final thoughts

This Beefy Sour Cream Noodle Bake is an easy, crowd-pleasing casserole that holds up well as leftovers and adapts to pantry cheeses and proteins.

Plan it as a make-ahead weeknight dinner or freeze a portion for a no-fuss future meal — just bake until hot and bubbly and enjoy.

Equipment

9×13-inch baking dish
skillet
mixing bowl
colander

Ingredients

1 1/4 pound beef ground
1 can tomato sauce 15-ounce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
8 ounces egg noodles
3/4 cups sour cream
1 1/4 cups small curd cottage cheese
2 cups sharp cheddar cheese grated

Instructions

Preheat oven to 350 degrees Fahrenheit and spray a 9×13 inch baking dish with cooking spray.
In a medium skillet over medium-high heat, cook the ground beef until evenly browned, then drain the excess fat.
Season the cooked beef with salt, pepper, and onion powder, add the tomato sauce, and simmer on low for 10 minutes, stirring occasionally; remove from heat.
Cook the egg noodles according to package directions until they are al dente, then drain and set aside.
In a mixing bowl, combine the sour cream and cottage cheese, then add the noodles and stir to coat evenly.
Spread half of the noodle mixture into the prepared baking dish, top with half of the ground beef mixture and half of the cheddar cheese, then repeat the layers ending with the remaining cheese.
Bake uncovered for 20 minutes, until heated through and the cheese is melted and bubbly.
Remove the dish from the oven and let the casserole rest for a few minutes before serving.

Notes

Be sure to drain excess fat after browning the beef to prevent a greasy casserole. This can be assembled ahead and refrigerated overnight or frozen for longer storage; bake until fully heated through if starting from chilled or frozen.