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. IngredientsLean ground beef – 1 lbEgg noodles – 8 ozTomato sauce – 2 cans (15 oz each)Sour cream – 1 cupCottage cheese – 1 cupCheddar cheese, grated – 1 cupYellow onion, chopped – ½Garlic, minced – 2 clovesItalian seasoning – 1 teaspoonKosher salt & black pepper – To taste Directions:Step 1: Prep and SautéPreheat 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 SauceAdd 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 NoodlesMeanwhile, boil egg noodles in salted water according to package directions. Drain thoroughly.Step 4: Make the Creamy BaseIn 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 CasseroleSpread 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: BakeSprinkle grated cheddar cheese over the top. Bake for 30 minutes, until the sauce is bubbly and the cheese is melted.Step 7: Rest and ServeLet the casserole rest 10 minutes before serving. This allows the sauce to thicken slightly, keeping the layers intact when scooped.
Creamy Sour Cream Beef Noodle Casserole
