Cheesy Beef And Noodle Casserole (Printable)
Tender egg noodles with seasoned ground beef in a creamy sauce, topped with melted cheddar cheese. A hearty, satisfying meal the whole family will love.
# 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
# How-To Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook egg noodles according to package instructions until al dente. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onions and red bell pepper (if using); sauté 3–4 minutes until softened.
04 - Add ground beef and cook until browned, breaking up with a spatula. Drain excess fat.
05 - Stir in garlic and cook for 1 minute. Add tomato paste, drained tomatoes, peas (if using), Italian herbs, paprika, salt, and pepper. Cook 3–4 more minutes to combine flavors.
06 - Remove the skillet from heat and mix in sour cream and cream of mushroom soup until fully incorporated.
07 - Fold in half of the shredded cheddar cheese and the cooked noodles.
08 - Transfer the mixture to the prepared baking dish. Top evenly with the remaining cheddar cheese.
09 - Bake for 25–30 minutes until golden and bubbly. Let rest for 5 minutes before serving.
# Expert Suggestions:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The leftovers somehow taste even better the next day
- Its a complete meal in one dish, meaning fewer dishes to wash
02 -
- Don't skip draining both the beef fat and the canned tomatoes or you'll end up with a watery casserole
- The sour cream can curdle if added to a too-hot pan, so always remove the skillet from heat first
- Egg noodles absorb liquid quickly, so don't worry if the mixture seems a little saucy before baking
03 -
- Let your casserole rest for at least 5 minutes before cutting—clean slices are worth the patience
- Grate your own cheese instead of buying pre-shredded for better melting and flavor