Beef Noodle Casserole (Print Version)
Baked beef and egg noodles in a savory tomato-cheddar sauce, ready in under an hour for six.
# 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:
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 -
- That cozy blend of gooey cheddar, beef, and tomato transforms any weeknight into pure comfort—just keep it our secret.
- The leftovers taste even better the next day, so you'll win dinner and lunch with one dish.
02 -
- Overcooking the noodles makes for a mushy casserole—hold back and leave them a little firm before baking.
- Mixing in the sour cream off the heat prevents it from splitting and keeps the filling creamy.
03 -
- Grate your own cheese for the perfect melt and richer flavor (pre-shredded just isn’t the same here).
- Let the casserole rest for five minutes after baking; slices hold together and the flavor settles in.