This baked pasta dish is the epitome of comfort food, with its layers of tender egg noodles, savory beef, and a luscious, tangy cream mixture, all topped with golden, bubbling cheddar cheese. The richness of sour cream and cottage cheese melds seamlessly with a smoky tomato sauce, creating a perfect balance of creamy and bold flavors. Whether you’re making it for a cozy weeknight meal or preparing ahead for a gathering, this dish delivers a satisfying and hearty bite every time.
Ingredient Breakdown
Every ingredient in this recipe contributes to its rich, comforting layers. Egg noodles serve as the foundation, their delicate texture absorbing the flavors while maintaining a pleasant chewiness. The ground beef, ideally with an 80/20 fat ratio, adds hearty substance without excess grease, complemented by the depth of sautéed onions and garlic. A combination of diced tomatoes and tomato sauce creates a slightly chunky yet smooth base, bringing necessary acidity to balance the dish. Worcestershire sauce enhances the umami, while smoked paprika and red pepper flakes provide warmth and a touch of heat. The creamy layer, consisting of sour cream, small-curd cottage cheese, and Parmesan, delivers a tangy, velvety contrast to the rich tomato mixture. A generous helping of shredded cheddar crowns the dish, melting into a beautifully golden crust, while fresh parsley adds a final burst of color and freshness.
Step-by-Step Preparation Guide
Cooking the Egg Noodles
A well-seasoned pot of boiling water is the key to infusing flavor into the noodles from the start. Cooking them just until al dente ensures they hold their shape in the final dish rather than turning mushy. Draining and immediately rinsing them under cold water halts the cooking process, preventing them from becoming overly soft. A light drizzle of olive oil keeps them from sticking together while they await assembly.
Preparing the Beef and Tomato Sauce
Browning the ground beef properly is crucial for developing a deep, rich flavor. Cooking it over medium-high heat and breaking it into small crumbles ensures even cooking. Once browned, draining the excess fat prevents the dish from feeling greasy. Adding finely chopped onions and minced garlic to the pan infuses the meat with aromatic depth. As the tomato sauce and drained diced tomatoes coat the beef, Worcestershire sauce and smoked paprika enhance the umami and smokiness, while red pepper flakes add a subtle kick. Letting the sauce simmer thickens it slightly, allowing the flavors to meld into a well-balanced, savory mixture.
Mixing the Creamy Noodle Layer
The smooth, tangy mixture of sour cream, cottage cheese, and Parmesan creates a rich coating for the noodles. Stirring everything together ensures even distribution, so every bite is infused with creaminess. This combination helps soften the noodles slightly while also providing a contrast to the hearty beef sauce. The Parmesan adds a slightly nutty undertone, complementing the depth of flavors throughout the dish.
Layering and Baking the Casserole
Layering is key to achieving the perfect bite in every forkful. The first layer of creamy noodles forms a sturdy base, followed by a generous portion of the beef and tomato mixture. A sprinkle of shredded cheddar ensures pockets of melty goodness throughout. This layering process is repeated, with a final thick layer of cheddar cheese spread on top, creating a bubbly, golden crust when baked. Cooking the casserole at 350°F allows the flavors to meld, while the cheese melts into a smooth, slightly crisped topping.
Recipe Tips & Frequently Asked Questions
Cooking the pasta just right:
Prevents overcooked, mushy noodles.
Draining excess fat from the beef:
Keeps the dish from becoming greasy.
Letting the sauce simmer:
Deepens the flavor and thickens the consistency.
Layering strategically:
Helps distribute flavors evenly throughout the dish.
Letting it rest before serving:
Allows the layers to set for better slicing.
Can I use a different type of pasta?
Penne or rotini work well but provide a slightly firmer texture.
Can I substitute Greek yogurt for sour cream?
Yes, but it will result in a tangier, slightly less creamy consistency.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate overnight or freeze for up to a month before baking.
What’s the best way to achieve a golden, bubbly cheese topping?
Broil for the last 2-3 minutes of baking for an extra crispy top layer.
What to Serve With This Recipe
A side of crusty garlic bread is a perfect match, soaking up every bit of the creamy, cheesy sauce. For balance, a fresh green salad with a simple vinaigrette adds a refreshing contrast. Roasted vegetables such as zucchini, carrots, or Brussels sprouts pair well, offering caramelized flavors that complement the dish’s richness. If you enjoy a tangy contrast, serving pickled vegetables on the side provides a sharp bite that cuts through the creamy layers.
This baked beef noodle dish is a comforting, satisfying meal that brings together rich flavors and creamy textures in every bite. With its perfect balance of tangy sour cream, hearty beef, and melty cheese, it’s an easy go-to for busy weeknights or gatherings. Whether enjoyed fresh out of the oven or reheated the next day, it remains a flavorful and hearty crowd-pleaser. Experiment with different cheeses, spice levels, or even alternative proteins to make it your own.
Ingredients
12 oz. egg noodles, uncooked
1 lb. ground beef
1 yellow onion, finely chopped
2 medium cloves garlic, minced
1 can (15 oz.) diced tomatoes, drained
1 can (15 oz.) tomato sauce
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
Red pepper flakes, to taste
Salt and pepper, to taste
8 oz. sour cream
8 oz. small curd cottage cheese
½ cup Parmesan cheese, shredded
2 cups cheddar cheese, shredded
Fresh parsley, for garnish
Instructions
Fill a large pot with water, season it generously with salt, and bring it to a rolling boil. Cook the egg noodles according to package directions until al dente. Once cooked, drain the noodles and rinse them under cold water to halt the cooking process. Drizzle with a little olive oil to prevent them from sticking together, then set aside.
In a large skillet over medium-high heat, brown the ground beef, breaking it apart into small crumbles as it cooks. Once no longer pink, drain any excess fat to keep the dish balanced in texture.
Add the finely chopped onion and minced garlic to the skillet, stirring frequently. Sauté for about 3 minutes, or until the onions become translucent and aromatic.
Pour in the tomato sauce and drained diced tomatoes, ensuring they coat the beef mixture evenly. Stir in the Worcestershire sauce, smoked paprika, and red pepper flakes, then season with salt and pepper to taste. Let the sauce simmer for approximately 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
In a large mixing bowl, combine the sour cream, cottage cheese, shredded Parmesan, and the cooked egg noodles. Stir until the mixture is smooth and evenly distributed.
Spread half of the creamy noodle mixture into a greased baking dish, creating an even layer. Spoon half of the beef and tomato mixture on top, followed by half of the shredded cheddar cheese. Repeat the layers, finishing with a generous layer of cheddar on top.
Bake uncovered in a preheated 350°F oven for 25-30 minutes, or until the cheese is melted and bubbly with a golden hue.
Remove from the oven, sprinkle with freshly chopped parsley if desired, and serve immediately while hot.
Sour Cream Beef Noodle Recipe
Ingredients
- 12 oz. egg noodles uncooked
- 1 lb. ground beef
- 1 yellow onion finely chopped
- 2 medium cloves garlic minced
- 1 can 15 oz. diced tomatoes, drained
- 1 can 15 oz. tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- Red pepper flakes to taste
- Salt and pepper to taste
- 8 oz. sour cream
- 8 oz. small curd cottage cheese
- ½ cup Parmesan cheese shredded
- 2 cups cheddar cheese shredded
- Fresh parsley for garnish
Instructions
- Fill a large pot with water, season it generously with salt, and bring it to a rolling boil. Cook the egg noodles according to package directions until al dente. Once cooked, drain the noodles and rinse them under cold water to halt the cooking process. Drizzle with a little olive oil to prevent them from sticking together, then set aside.
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart into small crumbles as it cooks. Once no longer pink, drain any excess fat to keep the dish balanced in texture.
- Add the finely chopped onion and minced garlic to the skillet, stirring frequently. Sauté for about 3 minutes, or until the onions become translucent and aromatic.
- Pour in the tomato sauce and drained diced tomatoes, ensuring they coat the beef mixture evenly. Stir in the Worcestershire sauce, smoked paprika, and red pepper flakes, then season with salt and pepper to taste. Let the sauce simmer for approximately 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- In a large mixing bowl, combine the sour cream, cottage cheese, shredded Parmesan, and the cooked egg noodles. Stir until the mixture is smooth and evenly distributed.
- Spread half of the creamy noodle mixture into a greased baking dish, creating an even layer. Spoon half of the beef and tomato mixture on top, followed by half of the shredded cheddar cheese. Repeat the layers, finishing with a generous layer of cheddar on top.
- Bake uncovered in a preheated 350°F oven for 25-30 minutes, or until the cheese is melted and bubbly with a golden hue.
- Remove from the oven, sprinkle with freshly chopped parsley if desired, and serve immediately while hot.
