Cheesy Beef And Noodle Casserole (Print)
A hearty baked dish with tender noodles, seasoned ground beef, and a golden cheese topping. Quick to prepare and always a crowd-pleaser.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas
05 - 1/2 cup diced red bell pepper
→ Pasta
06 - 12 oz egg noodles
→ Dairy
07 - 2 cups shredded cheddar cheese, divided
08 - 1 cup sour cream
→ Sauces & Canned Goods
09 - 1 can (14 oz) diced tomatoes, drained
10 - 1 can (10.5 oz) condensed cream of mushroom soup
11 - 2 tbsp tomato paste
→ Spices & Seasonings
12 - 1 tsp dried Italian herbs
13 - 1/2 tsp paprika
14 - Salt and black pepper, to taste
→ Other
15 - 2 tbsp olive oil
# How to Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Cook egg noodles according to package instructions until al dente. Drain thoroughly in a colander and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add diced onions and red bell pepper; sauté for 3–4 minutes until softened and translucent.
04 - Add ground beef to the skillet and cook until browned, breaking up with a spatula. Drain excess fat from the pan.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste, drained tomatoes, peas, Italian herbs, paprika, salt, and pepper. Cook for 3–4 minutes to combine flavors.
06 - Remove skillet from heat. Mix in sour cream and cream of mushroom soup until fully incorporated into the beef mixture.
07 - Fold in half of the shredded cheddar cheese and the cooked egg noodles until evenly distributed throughout the mixture.
08 - Transfer the mixture to the prepared baking dish. Top evenly with the remaining shredded cheddar cheese.
09 - Bake for 25–30 minutes until the cheese is melted and golden brown. Let rest for 5 minutes before serving to allow the casserole to set.
# Expert Advice:
01 -
- It comes together faster than you can decide on takeout and tastes infinitely better
- The leftovers somehow improve overnight, making next days lunch something you actually look forward to
02 -
- I learned the hard way that skipping the step of draining tomatoes leaves you with a sad, watery casserole
- Letting it rest for those five minutes seems impossible but makes the difference between a mess and neat servings
03 -
- Grating your own cheese instead of buying the pre shredded stuff makes a huge difference in how smoothly it melts
- A splash of Worcestershire sauce added with the beef takes the flavor to another level