How to prepare Sour Cream Beef Noodle Casserole

Scale

For the Beef Mixture:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
For the Noodles & Creamy Layer:
- 8 oz (225g) egg noodles
- 1 cup sour cream
- 1 cup cottage cheese
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Topping:
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional)

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Cook the Noodles:
Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
Prepare the Beef Mixture:
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft (about 5-7 minutes). Drain excess fat. Add minced garlic and cook for another 30 seconds.
Add the Sauce:
Stir in the tomato sauce, diced tomatoes, Worcestershire sauce, salt, pepper, paprika, and oregano. Simmer for 5 minutes, then remove from heat.
Make the Creamy Layer:
In a medium bowl, mix sour cream, cottage cheese, garlic powder, and salt.
Assemble the Casserole:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread half of the cooked noodles in the baking dish.
- Top with half of the beef mixture.
- Spread all of the sour cream mixture over the beef.
- Add the remaining noodles and top with the rest of the beef mixture.
Add the Cheese & Bake:
- Sprinkle cheddar and mozzarella cheese over the top.
- Bake uncovered for 25-30 minutes or until bubbly and golden brown.
Serve & Enjoy:
Let the casserole cool for 5 minutes before serving. Garnish with chopped parsley if desired.

Make-Ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Bake when ready.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Freezer-Friendly: Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
Variations: Swap ground beef for ground turkey or add sautéed mushrooms for extra flavor.