Cheesy Beef and Noodle Casserole (Print Version)
Comforting baked dish with tender noodles, seasoned 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
# How To Make It:
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.
# Handy Tips:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The combination of tangy sour cream and rich cheddar creates the most velvety sauce
- Leftovers reheat beautifully for tomorrows lunch
02 -
- Drain the tomatoes thoroughly or your casserole will be watery. I press them gently in a sieve to remove extra liquid.
- Do not overcook the noodles before baking. They will finish cooking in the oven and mushy noodles ruin the texture.
- Letting the casserole rest for 5 minutes after baking is non-negotiable. It needs this time to set or you will end up with a sloppy mess on the plate.
03 -
- Make this ahead and refrigerate before baking. Add 5–10 minutes to the baking time if it is cold from the fridge.
- Double the recipe and freeze one pan unbaked. Wrap it tightly and it will keep for up to three months. Thaw overnight before baking.