Beef Noodle Casserole (Printable Version)
Tender beef and egg noodles baked with tomato sauce and cheddar—comforting one-dish dinner in under an hour.
# 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
# Directions:
01 - Set oven to 375°F and allow to preheat.
02 - Cook egg noodles in a saucepan of boiling water according to package directions, drain and set aside.
03 - In a large skillet over medium heat, add ground beef and cook until thoroughly browned. 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 juice, beef broth, dried oregano, dried basil, salt, and black pepper. Simmer for 5 minutes, stirring occasionally.
06 - Remove skillet from heat. Incorporate cooked noodles and sour cream, mixing until the blend is uniform.
07 - Transfer mixture into a 9x13-inch baking dish and spread out evenly. Sprinkle shredded cheddar cheese over the top.
08 - Bake uncovered for 20 to 25 minutes, until the casserole is bubbly and the cheese is fully melted.
09 - Remove from oven, sprinkle chopped parsley over the top, and serve hot.
# Expert Tips:
01 -
- You can sneak in veggies and finicky eaters won&apost even notice
- This casserole feeds a crowd but always manages to taste like home
02 -
- Don&apost dump the noodles in too soon or they'll get soggy cooking twice—combine right at the end for best texture.
- A little crust forms where the cheese meets the noodle edges—never skip a scoop from the corners if you love that golden stretch.
03 -
- If any fat collects when browning beef, always drain it off so your casserole doesn&apost feel greasy.
- Mix the sour cream in just after removing from heat to keep it from curdling and guarantee smoothness.