Beef Noodle Casserole (Printable)
Baked beef and egg noodles in a savory tomato sauce, topped with melted cheddar—simple, family-friendly comfort.
# 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 (Optional)
15 - 2 tablespoons chopped fresh parsley
# How To Make:
01 - Set oven temperature to 375°F and allow to preheat fully.
02 - Cook egg noodles in a saucepan according to package directions, then drain thoroughly and set aside.
03 - Place ground beef in a large skillet over medium heat. Sauté until beef is well browned, breaking up the meat as it cooks. Drain and discard excess fat.
04 - Add diced onion, minced garlic, and diced bell pepper to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are softened.
05 - Stir in tomato sauce, diced tomatoes with juices, beef broth, dried oregano, dried basil, salt, and black pepper. Reduce heat and simmer for 5 minutes.
06 - Remove skillet from heat. Add cooked egg noodles and sour cream, blending until contents are evenly combined.
07 - Transfer the entire mixture into a 9x13-inch baking dish, spreading it evenly. Sprinkle shredded cheddar cheese across the surface.
08 - Bake uncovered in preheated oven for 20 to 25 minutes, until the casserole is bubbly and cheese is fully melted.
09 - Remove from oven and garnish with chopped fresh parsley before serving, if desired.
# Expert Hints:
01 -
- This casserole bakes up creamy on the inside and golden, cheesy on top—like uncovering a delicious secret halfway through dinner.
- It's friendly for swapping in different proteins or mixing in leftover veggies, making it adaptable to whatever’s in your fridge.
02 -
- Once, I forgot to drain the noodles and the casserole turned out soupy—so always drain them well before adding.
- Mixing sour cream in while things are still super hot can make it separate, so let the pan cool a minute first.
03 -
- Shred your own cheese from a block—it melts more smoothly without that powdery coating.
- Sprinkle a pinch of red pepper flakes in the sauce for low-key heat—my secret weapon for picky eaters.