Beef Noodle Casserole (Print Version)
Hearty beef and egg noodles baked in tomato sauce with sour cream and melted cheddar.
# What You'll 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
# Directions:
01 - Preheat oven to 375°F.
02 - Boil egg noodles according to package instructions. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned, breaking it up as it cooks. Drain excess fat.
04 - Add diced onion, minced garlic, and diced bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables are soft.
05 - Stir in tomato sauce, diced tomatoes with their juices, beef broth, oregano, basil, salt, and black pepper. Simmer for 5 minutes to blend flavors.
06 - Remove skillet from heat. Add cooked noodles and sour cream, stirring until thoroughly combined.
07 - Transfer mixture to a 9x13-inch baking dish. Spread evenly and sprinkle shredded cheddar cheese on top.
08 - Bake uncovered for 20 to 25 minutes, until casserole is bubbly and cheese is melted.
09 - Sprinkle with chopped fresh parsley before serving, if desired.
# Expert Tips:
01 -
- You can mix everything together in one big pan, making cleanup feel almost effortless.
- That thick layer of melty cheddar and the way the noodles soak up savory sauce keeps everyone coming back for seconds.
02 -
- Once, I learned the hard way that adding noodles straight from the pot, piping hot and overcooked, turned everything mushy—keep them a little firmer than you think.
- Letting the casserole cool for five minutes before dishing up makes slicing neat and keeps the cheese from slipping away.
03 -
- Always shred your own cheese—pre-shredded just won’t melt quite as silky over the top.
- Layering half the cheese inside and half on top makes every bite a little cheesier.