Cheesy Beef And Noodle Casserole (Printable)
Tender egg noodles combined with seasoned ground beef, vegetables, and cream sauce, topped with melted cheddar cheese. A hearty meal the whole family will love.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas (optional)
05 - 1/2 cup diced red bell pepper (optional)
→ Pasta
06 - 12 oz egg noodles
→ Dairy
07 - 2 cups shredded cheddar cheese, divided
08 - 1 cup sour cream
→ Sauces & Canned Goods
09 - 1 can (14 oz) diced tomatoes, drained
10 - 1 can (10.5 oz) condensed cream of mushroom soup
11 - 2 tbsp tomato paste
→ Spices & Seasonings
12 - 1 tsp dried Italian herbs
13 - 1/2 tsp paprika
14 - Salt and black pepper, to taste
→ Other
15 - 2 tbsp olive oil
# How To Cook:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or a small amount of oil.
02 - Cook egg noodles according to package instructions until al dente. Drain thoroughly in a colander and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add diced onions and red bell pepper (if using); sauté for 3-4 minutes until softened and translucent.
04 - Add ground beef to the skillet and cook until browned, breaking up with a spatula as it cooks. Drain excess fat from the pan.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste, drained diced tomatoes, frozen peas (if using), Italian herbs, paprika, salt, and pepper. Cook for 3-4 more minutes to combine flavors.
06 - Remove the skillet from heat. Mix in sour cream and condensed cream of mushroom soup until fully incorporated and smooth.
07 - Fold in half of the shredded cheddar cheese and the cooked egg noodles, stirring gently to distribute evenly.
08 - Transfer the entire mixture to the prepared baking dish, spreading evenly. Top with the remaining shredded cheddar cheese in a uniform layer.
09 - Bake for 25-30 minutes until the cheese is melted and golden brown, and the casserole is bubbly around the edges. Let rest for 5 minutes before serving to set.
# Expert Suggestions:
01 -
- Everything cooks in one pan before hitting the oven, meaning practically zero cleanup
- The creamy sauce comes together effortlessly thanks to cream of mushroom soup
- Leftovers actually taste better the next day, if they last that long
02 -
- The cream of mushroom soup should be fully incorporated before removing the pan from heat to prevent any separation
- Letting the casserole rest for five minutes after baking makes serving much cleaner and less messy
03 -
- Grate your own cheese instead of buying pre-shredded for the smoothest melting texture
- Drain the diced tomatoes thoroughly or your casserole may end up too watery