Cheesy sour cream noodle bake is an easy dinner recipe that screams ultimate comfort food. It’s a one-pan meal that’s on the dinner table in 40 minutes and the whole family will enjoy. Egg noodles, cheese, and meaty tomato sauce come together in this casserole that is reminiscent of lasagna, but without all the layering!
The creamy filling and flavors are similar to a traditional lasagna recipe, though this version is a little saucier. Honestly I haven’t layered lasagna in a while and typically go with bow tie lasagna because it’s much easier! After our long days, while I crave homemade meals, I still want them to be easy!
Another easy casserole that often falls into our dinner rotation is buffalo chicken pasta casserole. It’s pure comfort food and goes amazing with pull apart garlic bread or sweet dinner rolls and a simple salad topped with homemade sourdough croutons.
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🍝 Ingredients:
- egg noodles – You will only need about half of the noodles that come in a standard box.
- ground beef – we prefer a leaner beef to reduce grease.
- yellow onion
- garlic – if you don’t have fresh garlic, add more garlic powder.
- marinara sauce – store bought is the easiest or you can try my homemade marinara sauce recipe, or use your favorite pasta sauce.
- sour cream – adds tanginess and makes the filling creamy.
- ricotta cheese or small curd cottage cheese – if you can’t decide between to two, split it half and half for a creamy blend that is the best of both worlds.
- onion powder and garlic powder
- chives – diced green onions can be swapped for chives. Parsley or your favorite fresh herbs can also be used as garnish.
- mozzarella cheese – other cheeses can be added, but mozzarella gives the most Italian inspired flavor. Provolone, parmesan, or pecorino-romano can be added in also.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish sour cream noodle bake with dried chives or freshly chopped parsley before serving.
Substitutions and Variations
- Other meat: swap the beef for ground chicken, turkey, or sausage.
- Veggies: saute green peppers and/or mushrooms with the onions.
- Type of pasta: You can substitute other types of noodles – a rotini or campanelle
- Cheese: while not traditional Italian, some like extra sharp cheddar.
- Taco inspired: use taco seasoning and a Mexican cheese blend.
- Cream cheese: we like the cottage and ricotta combo, but if you don’t love those you can use half cream cheese.
🔪 Instructions:
PREP: Preheat the oven to 350 degrees. Cook noodles in a large pot of salted water according to the package directions. Drain and set aside.
Step 1: Brown the ground beef, onions, and garlic in a large skillet over medium-high heat until the meat is no longer pink.
Step 2: Add the marinara sauce to the meat mixture and simmer on low heat for 5 minutes.
Step 3: To a medium bowl, combine the ricotta, sour cream, garlic and onion powder, and chives.
Step 4: Gently stir in the cooked noodles to the cheese mixture.
Pro Tip: If you don’t like the texture of ricotta or cottage cheese, whip it in a high speed blender beforehand.
Step 5: Layer half of the noodles and sour cream, half of the meat sauce, and half of the cheese. Repeat for a second layer.
Step 6: Bake for 20 minutes or until the cheese browns and is melted.
SERVE: Remove from the oven and garnish with chives, parsley, or parmesan cheese and serve with a slice of garlic bread.
Tips for this Noodle Bake with Sour Cream
- If you are using fattier beef, drain excess grease before adding the sauce.
- Some like using tomato sauce and jazzing it up with Italian seasoning, but we prefer marinara, the work is already done!
- Egg noodles are thinner than most pasta so be sure not to overcook. Al dente cook times are typically listed on the pasta package.
Fun Fact
Did you know that when sour cream was first created milk was left at room temperature and naturally occurring bacteria soured it. -California Dairy Press Room
Recipe FAQs
The most delicious weeknight dish you have ever tasted. This recipe has actually been around for ages. It tastes similar to lasagna, but without all of the layering and extra work involved. Think of it as a pasta casserole-type dish that features tender egg noodles, a meaty red sauce, and loads of cheese.
Leftovers should be kept in an airtight container in the refrigerator for up to 3 days. It’s just as good the next day too!
While this easy weeknight meal makes plenty, it’s a good idea to make an extra one to freeze for later.
You can freeze it before or after it has been baked. Thaw in the fridge overnight, then heat in the oven until it’s warm all of the way through. If you are storing individual portions, you can reheat the casserole in the microwave for a few seconds. If freezing a full casserole dish, wrap with plastic wrap and a layer of aluminum foil and freeze for 3 months.
More Quick and Easy Casserole Recipes
If you tried this Sour Cream Noodle Bake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Sour Cream Noodle Bake
Ingredients
- 8 oz. wide egg noodles cooked and drained (about ½ standard box/bag)
- 1 lb. ground beef
- ½ large yellow onion diced (about 1 cup)
- 3-4 cloves garlic minced
- 1- 24 oz. jar marinara sauce
- 8 oz. sour cream
- 8 oz. ricotta or small curd cottage cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup chives or diced green onions
- 16 oz. mozzarella cheese grated
Instructions
- Preheat oven to 350°F.
- Cook pasta in a large pot of salted, boiling water to al dente according to package instructions. Drain pasta.
- In a large skillet, brown ground beef, diced onions, and garlic. Cook over medium high heat until the meat is no longer pink and the onions are tender.
- Add one 24 oz. jar of marinara sauce to the meat mixture and simmer for 5 minutes.
- In a medium mixing bowl, stir together the sour cream, ricotta, onion powder, garlic powder, and chives. Mix until combined.
- Toss together the noodles and sour cream mixture.
- In a 9×13 glass baking dish, layer half of the noodle mixture, half of the meat mixture, and ½ of the cheese. Repeat with a second layer.
- Bake 20-25 minutes, or until the cheese is melted and beginning to brown.
- Remove from the oven and serve immediately, garnished with a sprinkle of chives or parsley.
Notes
Nutrition
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Comments & Reviews
Dee says
This calledf or 8 oz. but that was not enough. I had to use 24 oz.
8 oz was not enough for a 9 x 13 pan. I had to cook a lot more noodles.
could have used more ground beef and more sour cream and mozzarella
Rachel says
Hi! I’m wondering if you used a regular tomato sauce instead of marinara and mixed in a packet of onion soup mix if this would taste like a stroganoff casserole.!?
Stefanie says
Hi Rachel! I think if you wanted it to be like a stroganoff casserole…maybe try a gravy mix, beef broth, and an onion soup mix to make up the marinara sauce volume. I haven’t had stroganoff with a tomato base, but maybe! If you try it, let us know how it turns out!
Kathy says
I usually make this at least once or twice a month. The family loves it.
Stefanie says
Wonderful to hear! Thanks, Kathy.
Linda says
Very good, but the ground beef definitely needs salt pepper in my opinion.
Eve B says
All ingredients my family loves. Definitely will keep the recipe handy.
laura says
So quick and easy, thanks so much!
Shari says
My mouth is watering! You make such an easy recipe look like it’s gourmet…Yum! Going to have to try this one for sure!