Cheesy Beef and Noodle Casserole (Printable)
Tender noodles and seasoned ground beef in a creamy sauce, topped with melted cheddar and baked until golden and bubbly.
# Ingredient List:
→ 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:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Cook egg noodles according to package directions until al dente. Drain thoroughly in a colander and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 3–4 minutes until softened and fragrant.
04 - Add ground beef to the skillet and cook, breaking apart with a spatula, until browned throughout. Drain excess fat from the pan.
05 - Stir in minced garlic and cook for 1 minute. Add tomato paste, drained diced tomatoes, frozen peas, Italian herbs, paprika, salt, and pepper. Simmer for 3–4 minutes to meld flavors.
06 - Remove skillet from heat. Mix in sour cream and cream of mushroom soup until fully combined and smooth.
07 - Fold in half of the shredded cheddar cheese and the cooked egg noodles until evenly distributed throughout the beef mixture.
08 - Transfer the mixture to the prepared baking dish, spreading evenly. Top with the remaining shredded cheddar cheese in a uniform layer.
09 - Bake for 25–30 minutes until the cheese is melted and golden brown, and the edges are bubbly. Allow to rest for 5 minutes before serving to set.
# Helpful Tips:
01 -
- Everything comes together in one pan before baking so cleanup is almost nonexistent
- The combination of tangy tomatoes and creamy mushroom soup creates a sauce that tastes like it simmered for hours
- This casserole actually improves overnight making it perfect for meal prep or leftovers
02 -
- Draining the diced tomatoes thoroughly is crucial or you will end up with a watery casserole
- The sour cream can separate if added over high heat so always remove the pan from the stove first
- Letting the casserole rest for those 5 minutes feels impossible but it makes slicing and serving much cleaner
03 -
- Shred your own cheese instead of buying pre shredded which melts more evenly
- Use a full bodied red wine to deglaze the pan after cooking the beef for extra depth