Creamy Sour Cream Beef Noodle Casserole

This Sour Cream Beef Noodle Casserole—sometimes called “Walk-Away Casserole”—is vintage comfort food at its best. Sour cream and cottage cheese combine to create a tangy, velvety sauce that clings to tender egg noodles, perfectly balancing the savory, herb-seasoned tomato beef sauce. Layered like a lasagna, every serving delivers just the right mix of creamy noodles, hearty meat, and melted cheddar.

🍲 Sour Cream Beef Noodle Casserole

📝 Ingredients

🔥 Directions

Step 1: Prep and Sauté
Preheat the 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 with the chopped onion for about 10 minutes. Stir in the garlic and cook for 1 additional minute, until fragrant.

Step 2: Simmer the Sauce
Add the tomato sauce and Italian seasoning to the beef mixture. Simmer for about 5 minutes, stirring often. Season with salt and pepper, then remove from heat.

Step 3: Cook the Noodles
While the sauce simmers, cook the egg noodles in salted boiling water according to package directions. Drain well.

Step 4: Prepare the Creamy Base
In a large bowl, whisk together the sour cream and cottage cheese until smooth. Add the cooked noodles, season lightly with salt and pepper, and toss until evenly coated.

Step 5: Assemble the Casserole
Spread half of the creamy noodles in the bottom of the prepared baking dish.
Top with half of the meat sauce.
Repeat the layers with the remaining noodles and sauce.

Step 6: Bake
Sprinkle the grated cheddar evenly over the top. Bake for 30 minutes, until the casserole is bubbly and the cheese is fully melted.

Step 7: Rest and Serve
Let the casserole rest for 10 minutes before serving. This allows the layers to set and makes serving easier.