Beef Noodle Casserole (Printable Version)
Tender beef and egg noodles baked in tomato sauce with cheddar for a warming, family-friendly main.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 bell pepper, diced
→ Sauces and Liquids
05 - 1 can (15 ounces) tomato sauce
06 - 1 can (14.5 ounces) diced tomatoes, undrained
07 - 1/2 cup beef broth
→ Pasta
08 - 8 ounces egg noodles
→ Dairy
09 - 1 cup shredded cheddar cheese
10 - 1/2 cup sour cream
→ Spices & Seasonings
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Garnish
15 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Set oven temperature to 375°F.
02 - Cook egg noodles in a pot of salted boiling water according to the package directions. Drain and reserve.
03 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat thoroughly.
04 - Add diced onion, minced garlic, and diced bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables are softened.
05 - Stir in tomato sauce, undrained diced tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Let simmer for 5 minutes to allow flavors to blend.
06 - Remove skillet from heat. Add reserved cooked noodles and sour cream to the beef mixture, stirring well to combine.
07 - Spread the mixture evenly in a 9x13-inch baking dish. Distribute shredded cheddar cheese evenly over the top.
08 - Bake uncovered for 20 to 25 minutes, or until the casserole is bubbling and cheese is melted.
09 - Before serving, sprinkle with chopped fresh parsley if desired.
# Expert Tips:
01 -
- The crispy golden cheese crust on top is a reward all on its own and best eaten straight from the oven, trust me.
- It&s a one-pan wonder that lets you sneak in extra veggies without anyone noticing—a true weeknight lifesaver.
02 -
- Once I forgot to drain the beef and ended up with a greasy layer—always drain, or the casserole feels heavy.
- Adding the sour cream only after the heat is off keeps it from splitting, making every bite creamy instead of curdled.
03 -
- Bake the casserole on a foil-lined tray to catch any bubbling over; scrubbing burnt cheese off the oven is no fun.
- Letting it rest for ten minutes before serving helps every piece hold together, so you don&t end up with a cheesy avalanche.