Sour Cream Beef Noodle Casserole

This Sour Cream Beef Noodle Casserole (often called “Walk-Away Casserole”) is the ultimate in vintage comfort food. The combination of sour cream and cottage cheese creates a tangy, velvety sauce that coats the egg noodles, perfectly balancing the savory, herb-infused tomato beef sauce. By layering the ingredients like a lasagna, you ensure every bite has the perfect ratio of creamy pasta, hearty meat, and melted cheddar.

Sour Cream Beef Noodle Casserole

Ingredients:

Directions:

Step 1: Prep and Sauté: Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. 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 for 1 minute more until fragrant.

Step 2: Simmer the Red Sauce: Stir the tomato sauce and Italian seasoning into the beef mixture. Bring it to a simmer and let it cook for 5 minutes, stirring frequently. Season to taste with salt and pepper, then remove from heat.

Step 3: Boil the Noodles: While the sauce simmers, cook the egg noodles in a large pot of salted boiling water according to the package directions. Drain them thoroughly.

Step 4: Create the Creamy Base: In a large bowl, whisk together the sour cream and cottage cheese. Add the cooked egg noodles and a pinch of salt and pepper. Toss until the noodles are completely coated in the creamy mixture.

Step 5: Layer the Casserole

• Spread half of the creamy egg noodle mixture into the bottom of the prepared dish.

• Top with half of the meat sauce.

• Repeat the layers with the remaining noodles and the remaining meat sauce.

Step 6: Bake and Set: Sprinkle the grated cheddar cheese over the top. Bake for 30 minutes, or until the sauce is bubbly and the cheese is beautifully melted.

Step 7: The Final Rest: Let the casserole cool for 10 minutes before serving.

Why it matters: This rest period allows the creamy sauce to thicken slightly so the layers stay intact when scooped.