Cheesy Beef And Noodle Casserole (Print Version)
Hearty casserole combining egg noodles, seasoned ground beef, and creamy cheddar topping for an easy satisfying meal.
# What You'll 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
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente, typically 6-8 minutes. 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 become translucent and peppers soften.
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. Continue cooking for 3-4 minutes to meld flavors.
06 - Remove skillet from heat. Mix in sour cream and cream of mushroom soup until fully incorporated and smooth.
07 - Fold in half of the shredded cheddar cheese and the cooked noodles. Transfer the entire mixture to the prepared baking dish, spreading evenly.
08 - Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
09 - Bake for 25-30 minutes until cheese is melted and bubbly with golden-brown spots. Remove from oven and let rest for 5 minutes before serving to allow the casserole to set.
# Expert Tips:
01 -
- Everything happens in one pan before baking, meaning minimal cleanup and maximum flavor development
- The combination of sour cream and cream of mushroom soup creates the most velvety, nostalgic sauce that somehow tastes even better as leftovers
02 -
- Draining the diced tomatoes is crucial or your casserole will end up soupy instead of perfectly thick
- Letting the casserole rest for those 5 minutes after baking helps it set up so each serving holds its shape
03 -
- Grating your own cheese from a block makes a huge difference in how smoothly it melts
- Adding a splash of Worcestershire sauce to the beef while it browns deepens the umami flavor