Sour Cream Beef Noodle Bake
A comforting dish combining beef, creamy cheeses, and egg noodles, perfect for family dinners and busy weeknights.
Servings: 6 servings
Calories: 450kcal
Ingredients
Pasta
- 225 g egg noodles
Main Filling
- 450 g ground beef You can substitute with ground turkey for a lighter option.
- 1 onion, chopped
- 300 g mushrooms, sliced
- 1 can cream of mushroom soup (about 400 g)
Cheese Mixture
- 240 g sour cream
- 240 g cream cheese Can substitute with Greek yogurt for a lighter version.
- 120 g shredded cheddar cheese Use any cheese of your choice like mozzarella or gouda.
Seasonings
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- Cook the egg noodles according to the package instructions. Once cooked, drain and set aside.
- In a large skillet, brown the ground beef along with the chopped onion over medium heat until the beef is fully cooked. Make sure to drain any excess fat.
- Stir in the sliced mushrooms, along with salt, pepper, garlic powder, and paprika. Cook for an additional 2-3 minutes until the mushrooms are tender.
Mixing
- In a large mixing bowl, combine the cooked egg noodles, sour cream, cream cheese, and cream of mushroom soup until well mixed.
- Gently fold in the beef mixture and half of the shredded cheddar cheese until everything is fully combined.
Baking
- Pour the combined mixture into a greased casserole dish and sprinkle the remaining cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the dish is bubbly and the cheese is melted.
Notes
You can assemble the dish a day in advance and store it in the fridge. Bake it right before serving. For color and nutrition, consider adding cooked spinach or chopped bell peppers.