Cheesy Beef and Noodle Casserole (Printable)
Tender noodles and seasoned beef in a creamy sauce topped with golden melted cheese
# What You’ll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas
05 - 1/2 cup diced red bell pepper
→ Pasta
06 - 12 ounces egg noodles
→ Dairy
07 - 2 cups shredded cheddar cheese, divided
08 - 1 cup sour cream
→ Sauces & Canned Goods
09 - 1 can (14 ounces) diced tomatoes, drained
10 - 1 can (10.5 ounces) condensed cream of mushroom soup
11 - 2 tablespoons tomato paste
→ Spices & Seasonings
12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon paprika
14 - Salt and black pepper, to taste
→ Other
15 - 2 tablespoons olive oil
# How To Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Cook egg noodles according to package directions until al dente. Drain thoroughly in a colander and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 3 to 4 minutes until softened and translucent.
04 - Add ground beef to the skillet and cook until browned, breaking up with a spatula. Drain excess fat from the skillet.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste, drained tomatoes, frozen peas, Italian herbs, paprika, salt, and black pepper. Cook for 3 to 4 minutes to meld flavors.
06 - Remove skillet from heat. Mix in sour cream and cream of mushroom soup until fully incorporated into the beef mixture.
07 - Add half of the shredded cheddar cheese and the cooked noodles to the skillet. Gently fold until evenly distributed throughout the mixture.
08 - Spoon the mixture into the prepared baking dish, spreading evenly. Top with the remaining shredded cheddar cheese in a uniform layer.
09 - Bake for 25 to 30 minutes until the cheese is melted and golden brown. Let the casserole rest for 5 minutes before serving to allow it to set.
# Expert Advice:
01 -
- Its the kind of dinner that brings everyone to the table without any coaxing or negotiation
- The leftovers somehow taste even better the next day, if there are any
- You can throw it together with ingredients you probably already have in your pantry
02 -
- I learned the hard way that skipping the rest period means your portions will slide right off the plate
- Draining the diced tomatoes thoroughly is what keeps this from turning into soup in the oven
- The cream of mushroom soup might seem like a shortcut but it creates the most velvety texture
03 -
- Grate your own cheese instead of buying pre-shredded, it melts so much better
- Room temperature sour cream incorporates more smoothly into the sauce