Beef Noodle Casserole (Printable)
Savory beef and egg noodles baked with tomato sauce and melted cheddar for a cozy family meal.
# 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
# How-To Steps:
01 - Set oven to 375°F (190°C) to preheat.
02 - Cook egg noodles according to package directions in boiling water until just tender. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until fully browned, breaking into small crumbles. Drain excess fat.
04 - Add diced onion, minced garlic, and diced bell pepper to beef. Sauté for 3 to 4 minutes, stirring often, until vegetables are softened.
05 - Stir in tomato sauce, diced tomatoes with juices, beef broth, dried oregano, dried basil, salt, and black pepper. Bring mixture to a simmer and cook for 5 minutes.
06 - Remove pan from heat. Gently fold in cooked egg noodles and sour cream until thoroughly combined.
07 - Transfer beef and noodle mixture into a 9x13-inch baking dish, spreading evenly. Sprinkle shredded cheddar cheese uniformly over the top.
08 - Place baking dish uncovered in preheated oven and bake for 20 to 25 minutes, or until casserole is bubbling and cheese is melted.
09 - Remove from oven. Allow to rest briefly before garnishing with chopped parsley. Serve warm.
# Expert Tips:
01 -
- This is the kind of comfort food that works wonders on both empty stomachs and long days.
- The leftovers, if you even have any, taste even better after an overnight rest in the fridge.
02 -
- If you overcook the noodles before baking, the whole casserole turns mushy—keep them firm.
- Letting the casserole rest for a few minutes before serving prevents burnt tongues and lets the sauce thicken up a bit.
03 -
- Bake the casserole uncovered for a crisp cheese top; covering traps steam and softens the cheese.
- Using freshly grated cheese, not bagged shreds, is the secret to perfect melt and great flavor.