This Sour Cream Beef Noodle Casserole (sometimes called “Walk-Away Casserole”) is vintage comfort food at its finest. The combination of sour cream and cottage cheese makes a tangy, velvety sauce that coats the egg noodles, perfectly complementing the savory, herb-infused tomato beef sauce. Layering the ingredients like a lasagna ensures every bite has the ideal balance of creamy noodles, hearty meat, and melted cheddar.
Sour Cream Beef Noodle Casserole
Ingredients:
| Ingredient | Amount |
|---|---|
| Lean ground beef | 1 lb |
| Egg noodles | 8 oz |
| Tomato sauce | 2 (15 oz) cans |
| Sour cream | 1 cup |
| Cottage cheese | 1 cup |
| Cheddar cheese, grated | 1 cup |
| Yellow onion, chopped | ½ |
| Garlic, minced | 2 cloves |
| Italian seasoning | 1 teaspoon |
| Kosher salt and black pepper | To taste |
Directions:
Step 1: Prep and Sauté
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large skillet over medium-high heat, brown the ground beef and chopped onion for about 10 minutes. Stir in the garlic and cook 1 more minute until fragrant.
Step 2: Simmer the Sauce
Add tomato sauce and Italian seasoning to the beef mixture. Simmer for 5 minutes, stirring frequently. Season with salt and pepper, then remove from heat.
Step 3: Cook the Noodles
Meanwhile, boil egg noodles in salted water according to package directions. Drain thoroughly.
Step 4: Make the Creamy Base
In a large bowl, whisk together sour cream and cottage cheese. Add the cooked noodles, season with salt and pepper, and toss until fully coated.
Step 5: Layer the Casserole
- Spread half of the creamy noodles in the bottom of the prepared dish.
- Top with half of the meat sauce.
- Repeat layers with remaining noodles and sauce.
Step 6: Bake
Sprinkle grated cheddar cheese over the top. Bake for 30 minutes, until the sauce is bubbly and the cheese is melted.
Step 7: Rest and Serve
Let the casserole rest 10 minutes before serving. This allows the sauce to thicken slightly, keeping the layers intact when scooped.
