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Ground Beef and Noodle Casserole
Bubbling hot from the oven, this layered pasta bake combines a rich, savory meat sauce with an irresistibly creamy noodle base. You'll toss tender egg noodles with sour cream, cream cheese, and fresh green onions before piling on the seasoned ground beef. A thick blanket of cheddar, parmesan, and mozzarella melts into a golden crust that pulls apart beautifully. It's the kind of hearty, comforting dinner that brings everyone running to the table.
Equipment
- Oven
- Skillet
- Saucepan
Ingredients
- 1 lb. ground beef
- 1 (14½-oz.) can diced tomatoes with basil, garlic, and oregano, undrained
- 1 (10-oz.) can diced tomatoes and green chiles, undrained
- 1 (6-oz.) can tomato paste
- 1 tsp. salt
- ½ tsp. dried Italian seasoning
- ¼ tsp. black pepper
- 3 cups uncooked medium egg noodles
- 5 green onions, chopped (about ¾ cup)
- 1 (8-oz.) container sour cream
- 1 (3-oz.) pkg. cream cheese, softened
- 4 oz. sharp Cheddar cheese, shredded (about 1 cup)
- 4 oz. Parmesan cheese, grated (about 1 cup)
- 4 oz. mozzarella cheese, shredded (about 1 cup)
- 1. Brown ground beef in a large skillet over medium, stirring constantly, until meat crumbles and is no longer pink, 5 to 8 minutes; drain. Stir in both cans of tomatoes, tomato paste, salt, Italian seasoning, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.
Instructions
- 1Preheat the oven to 350°F. Cook the egg noodles according to the package directions, then drain well.
- 2While the pasta boils, brown the ground beef in a large skillet over medium heat for 5 to 8 minutes until no longer pink. Drain the excess fat so your sauce doesn't become greasy.
- 3Stir the diced tomatoes, diced tomatoes and green chiles, tomato paste, salt, Italian seasoning, and black pepper into the beef. Bring the mixture to a boil, reduce the heat, and simmer uncovered for 5 minutes. Remove from the heat.
- 4Combine the hot cooked noodles, chopped green onions, sour cream, and softened cream cheese in a large bowl. Mix until the noodles are fully coated, then spread the mixture evenly into a lightly greased 13-by-9-inch baking dish.
- 5Spoon the beef and tomato sauce evenly over the noodle layer. Sprinkle the shredded cheddar, grated parmesan, and shredded mozzarella over the top in that exact order.
- 6Cover the baking dish with foil and bake for 35 minutes. Remove the foil and continue baking for another 5 minutes until the cheese is melted and bubbly.
- 7Let the casserole rest for 10 to 15 minutes. This cooling period allows the creamy layers to set, making it much easier to slice and serve.
Notes
- Make ahead: Assemble the entire casserole up to a day in advance, cover tightly, and store in the fridge. Add 10 to 15 minutes to the covered baking time if baking straight from cold.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave.
- Swap: You can easily substitute ground turkey or mild Italian sausage for the ground beef.