Sour Cream Ground Beef Noodle Casserole

4.99 from 61 votes
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Raise your hand if you ate this Sour Cream Ground Beef Noodle Casserole as a kid. This is a very retro recipe and so easy that Mr Magpie made it! Yes, the cocktail shaking man in the house made a casserole for dinner and it was amazing! I won’t let him give up his job as Head Cocktail Maker anytime soon though!

Slice of Sour Cream Ground Beef Noodle Casserole in a White Plate
Sour Cream Ground Beef Noodle Casserole

Sour Cream Ground Beef Noodle Casserole is comfort food in a pan!

Again, Mike didn’t think that he was going to like this dish. I think he has a problem with casseroles. I think that HE thinks that he doesn’t like them. (did that sentence make sense? It did in my head….). I swear he believes that he doesn’t like casseroles. Yet every time we make a casserole like my crazy popular Johnny Marzetti casserole or my Slow Cooker Baked Ziti he loves them. LOVES them. So maybe we will just let him keep thinking that he doesn’t like them, because it’ not worth the argument.
A slice of Sour Cream Ground Beef Noodle Casserole from blue Pyrex baking pan

I have a suspicion that once upon a time he ate a casserole that was far too rich for his taste and decided that casseroles weren’t his thing. Well, too bad for him because he married me and I love a good casserole. Casseroles are lifesavers during the busy week full of work, school, swim team etc. Sour Cream Ground Beef Noodle Casserole in Pyrex Baking Pan

 Tips & Tricks for Making Sour Cream Ground Beef Noodle Casserole

  • You can easily switch the type of noodles that you use in this casserole. Egg noodles are fantastic, elbow macaroni would also work but since they are so small it will fall apart a little bit more – but hey, it would be a sour cream ground beef mac and cheese, I guess!
  • If you are looking to make it lighter, you can use ground turkey, low fat cottage cheese, low fat sour cream and low fat cheese. I’d also sub in whole wheat noodles. Just remember that low fat foods won’t have the same texture to them but they’ll still taste great.
  • Leave out the green onions if you have kids that don’t like them – or you don’t like crunchy things in the middle of your casserole. Mike and I are crazy about green onions so this was perfect for us!
  • It’s really important to cook the noodles to al dente, you don’t want this to be mushy.

Happy cooking!



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 This classic Sour Cream Ground Beef Noodle Casserole is sure to be a hit with the entire family. It's easily adaptable to a lower fat version as well. #recipe #casserole #beef #sourcream #dinner #supper

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Sour Cream Ground Beef Noodle Casserole

This retro and classic Sour Cream Ground Beef Noodle Casserole is going to be a favourite with your family, guaranteed! 
4.99 from 61 votes
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Main Course
8 people
Karlynn Johnston


  • 3 cups dry rotini pasta
  • 1 pound lean ground beef
  • 1 medium white onion diced
  • one 15 ounces can of tomato sauce Flavoured is best
  • 2 teaspoons minced garlic
  • 1/2 teaspoon black pepper
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup Parmesan/Asiago/Reggiano shredded cheese
  • 3/4 cup green onions diced
  • 3 cups Mexican Cheese Blend shredded


  • Preheat your oven to 350°F. Spray 13x9-inch baking pan and set aside.
  • Cook the pasta until it's al dente (still have some texture to it so it's not mushy when it bakes.) Drain and rinse with cold water to stop the cooking process. Toss with a little bit of olive oil if desired to prevent it from sticking and set aside.
  • In a large skillet, fry the beef and white onion together for 5 to 7 minutes, stirring frequently, until the onions are soft and the beef is no longer pink; drain the grease.. Stir in the  tomato sauce, garlic and pepper. Stir and cook for another 2-3 minutes.
  • In s large bowl, mix together the sour cream, cottage cheese, shredded Parmesan cheese mixture and 1/2 cup of the green onions. IF you have picky eaters leave the green onions out I learned the hard way! You can top with green onions on personal servings instead. 
  • Mix the pasta into the sour cream mixture until coated completely.
  • Spoon half of the pasta mixture into the prepared baking dish. Top with half of the beef mixture and 1 cup of the Mexican cheese blend. Repeat with pasta mixture, beef mixture and remaining 2 cups of Mexican cheese. If you want it cheesier on top, add more cheese! 
  • Bake in the preheated oven, uncovered, for 25 to 30 minutes or until the casserole is thoroughly heated and the cheese is melted. 
    Top with the remaining green onions.

Recipe Notes

If you want to make this taste like lasagna, add in 2 tsp Italian seasoning to the tomato and beef mixture ( or to taste) and use only mozzarella shredded cheese.
Recipe Source
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.

Nutrition Information

Calories: 504kcal, Carbohydrates: 21g, Protein: 43g, Fat: 26g, Saturated Fat: 14g, Cholesterol: 133mg, Sodium: 590mg, Potassium: 597mg, Fiber: 1g, Sugar: 3g, Vitamin A: 635IU, Vitamin C: 3.2mg, Calcium: 430mg, Iron: 3.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Nancy Morris says

    Easy, quick and delicious! The only thing I added, because I didn’t have enough tomato sauce, was about 1/2 can of Rotel tomatoes. This a keeper for sure, and will be making it again, soon ! ❤️ Thank you5 stars

  2. Maball says

    Very good, one of the better versions of this classic, probably because of all the tasty garlic.4 stars

    • Shellie Ann LaTourette says

      Making this Today March 8, 2021. CAN’T WAIT. Can I pre make this and Bake later today? Have a Blessed Day💞

      • Karlynn Johnston says

        Yes! Just refrigerate it then bake it later!5 stars

    • Kathy says

      My hubby hates cottage cheese. May I substitute another cup of sour cream? Looks so yummy, I really want to try it but cottage cheese is a deal breaker for hubby.

  3. Gina west says

    Made this and loved it! Me husband does like eat sour cream or cottage cheese if he taste it he lets me know so i make him something diffrent for him for dinner. He gave this one a ” honey that was good and yes i know you put SC and CC in it but im taking some to work that okay? Yeah

  4. Rachel says

    Hi, I’m not much of a cook myself, but your directions were easy to follow and my husband and I really enjoyed this casserole. Thanks very much fur sharing it. If you have other recipes that even a novice like me can make, please share them! ?5 stars

  5. Charlotte Wilson says

    Could you post more reviews? I use them to tweek according to my family.s taste.

    On another note

    Was so happy to see a ground beef casserole that wasn’t Mexican or Italian. Not much variety out there.


    • April says

      Five stars allllllll around for this! So rich and decadent can’t wait to make it again!5 stars

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