Cheesy Beef And Noodle Casserole (Printable)
A comforting baked dish with tender noodles, seasoned ground beef, and golden melted cheese topping.
# What You 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
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook egg noodles according to package instructions until al dente. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onions and red bell pepper (if using); sauté 3–4 minutes until softened.
04 - Add ground beef and cook until browned, breaking up with a spatula. Drain excess fat.
05 - Stir in garlic and cook for 1 minute. Add tomato paste, drained tomatoes, peas (if using), Italian herbs, paprika, salt, and pepper. Cook 3–4 more minutes to combine flavors.
06 - Remove the skillet from heat and mix in sour cream and cream of mushroom soup until fully incorporated.
07 - Fold in half of the shredded cheddar cheese and the cooked noodles.
08 - Transfer the mixture to the prepared baking dish. Top evenly with the remaining cheddar cheese.
09 - Bake for 25–30 minutes until golden and bubbly. Let rest for 5 minutes before serving.
# Expert Advice:
01 -
- Everything cooks in one skillet before hitting the oven, meaning minimal cleanup on nights when that matters most
- The combination of cream of mushroom soup and sour cream creates the most velvety sauce without any fancy techniques
- Leftovers reheat beautifully for lunch the next day, if there are any left
02 -
- I learned the hard way that skipping the step to drain the tomatoes results in a watery casserole nobody wants
- Letting the beef mixture cool slightly before adding the sour cream prevents it from separating
- The casserole is done when the edges are bubbling vigorously, not just when the cheese melts
03 -
- Grate your own cheese instead of buying pre shredded, it melts so much better
- Room temperature sour cream incorporates more smoothly into the hot beef mixture