Beef Noodle Casserole (Printer-friendly)
Classic baked beef and egg noodles in a savory tomato-cheddar sauce, ready in under an hour for family dinners.
# What You’ll 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 (Optional)
15 - 2 tablespoons chopped fresh parsley
# How-To Guide:
01 - Preheat the oven to 375°F.
02 - Boil the egg noodles according to package directions. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, cook ground beef until completely browned, breaking it into crumbles as it cooks. Drain excess fat.
04 - Add diced onion, minced garlic, and diced bell pepper to the skillet with the beef. Sauté for 3 to 4 minutes until the vegetables are soft.
05 - Stir in tomato sauce, diced tomatoes with their liquid, beef broth, dried oregano, dried basil, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes.
06 - Remove skillet from heat. Add cooked noodles and sour cream. Mix thoroughly until well combined.
07 - Spread the mixture evenly in a 9x13-inch baking dish.
08 - Sprinkle the shredded cheddar cheese evenly over the surface.
09 - Bake uncovered in the preheated oven for 20 to 25 minutes, or until the casserole is bubbly and the cheese has melted.
10 - Remove from oven and garnish with fresh chopped parsley before serving, if desired.
# Expert Advice:
01 -
- It comes together in under an hour with ingredients you probably already have in your pantry.
- The sour cream stirred into the noodles gives it a richness that makes everyone ask what your secret is.
02 -
- Always drain the beef fat or the casserole turns greasy at the bottom of the dish.
- Stirring sour cream into a hot pan on the burner can make it grainy, so remove from heat first.
03 -
- Shred your own cheddar from a block because pre shredded bags have anti caking starch that dulls the melt.
- Pull the noodles a minute early so they stay perfectly tender after baking instead of turning mushy.