Cheesy Beef And Noodle Casserole (Printable Version)
Hearty baked dish combining egg noodles, seasoned ground beef, and melted cheddar for an easy weeknight meal.
# 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 (optional)
05 - 1/2 cup diced red bell pepper (optional)
→ 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 It:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.
02 - Bring a large pot of salted water to boil. Add egg noodles and cook according to package directions until al dente. Drain thoroughly in a colander and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper if using. Sauté for 3–4 minutes until onions are translucent and peppers softened.
04 - Add ground beef to the skillet. Cook until browned completely, breaking up meat with a spatula as it cooks. Drain excess fat from the skillet.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste, drained diced tomatoes, frozen peas if using, Italian herbs, paprika, salt, and pepper. Cook for 3–4 minutes to allow flavors to meld.
06 - Remove skillet from heat. Mix in sour cream and cream of mushroom soup until fully combined and smooth.
07 - Fold in half of the shredded cheddar cheese and the cooked egg noodles. Stir gently until noodles are evenly coated with the beef mixture.
08 - Pour the mixture into the prepared 9x13 inch baking dish. Spread evenly with a spatula. Top with remaining cheddar cheese, distributing it uniformly across the surface.
09 - Bake for 25–30 minutes until cheese is melted and golden brown, and edges are bubbling. Remove from oven and let rest for 5 minutes before serving to allow the casserole to set.
# Expert Tips:
01 -
- The way the cheese forms this incredible golden crust that everyone fights over
- It makes enough leftovers that you actually look forward to lunch the next day
02 -
- Drain those tomatoes really thoroughly or you will end up with watery casserole, I learned this the disappointing way
- The casserole continues cooking after you pull it out, so take it out when the cheese is just starting to turn golden
03 -
- Grate your own cheese from blocks, the pre shredded stuff has anti caking agents that prevent it from melting smoothly
- Put a baking sheet on the rack below the casserole to catch any bubbly over messes, oven cleaning is not fun