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Amberly Vahn

Hearty Beefy Sour Cream Noodle Bake

A comforting casserole featuring egg noodles, ground beef, and a creamy sour cream sauce, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 8 ounces egg noodles
  • 1 pound ground beef (grass-fed preferred)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp. Italian seasoning
  • Salt and freshly cracked black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot
  • Large skillet
  • 9x13-inch baking dish
  • Strainer

Method
 

  1. Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the egg noodles for about 6-8 minutes until al dente. Drain and set aside.
  2. In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic and cook until the beef is browned and the onions are translucent, about 5-7 minutes.
  3. Lower the heat and stir in the cream of mushroom soup, sour cream, Italian seasoning, salt, and pepper until combined.
  4. Fold in the cooked noodles until well coated.
  5. Pour the mixture into a greased 9x13 inch baking dish and top with shredded cheddar cheese. Bake for 25-30 minutes, or until bubbly and golden brown.

Notes

This dish is ideal for make-ahead meals. You can assemble it in advance, refrigerate, and bake when ready to serve.