Creamy Sour Cream Beef Noodle Casserole

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.

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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

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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.