Hamburger Casserole (Print version)
A creamy hamburger casserole with egg noodles, tomato beef sauce, sour cream, cream cheese, and a golden cheddar top.
# Ingredients:
For the beef sauce
01 -
1 lb (450 g) lean ground beef
02 -
1 small yellow onion, finely diced
03 -
2 cloves garlic, minced
04 -
2 cans (15 oz each) tomato sauce
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon kosher salt, plus more for pasta water
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon sugar, optional
For the creamy noodles
09 -
8 oz (225 g) wide egg noodles
10 -
1 cup (240 g) sour cream
11 -
4 oz (115 g) cream cheese, softened
12 -
1 tablespoon butter, for greasing the dish
For topping
13 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
14 -
2 tablespoons chopped parsley, optional
# Instructions:
01 -
Heat the oven to 350°F. Boil the egg noodles in salted water until just shy of tender, about 1 minute less than the package directions. Drain well.
02 -
Cook the ground beef and onion in a large skillet over medium-high heat for 6-8 minutes, breaking up the meat, until browned and cooked through. Drain excess grease if needed.
03 -
Stir in the garlic, tomato sauce, Italian seasoning, salt, pepper, and sugar if using. Simmer gently for 8-10 minutes so the sauce thickens slightly.
04 -
In a large bowl, stir the sour cream and softened cream cheese until mostly smooth. Fold in the warm drained noodles until coated.
05 -
Butter a 9x13-inch baking dish. Add half the creamy noodles, half the beef sauce, then repeat with the remaining noodles and sauce. Sprinkle cheddar evenly over the top.
06 -
Bake uncovered for 25-30 minutes, until bubbling at the edges and melted on top. Rest for 10 minutes before serving with parsley if desired.
# Good to know:
01 -
Cook ground beef to 160°F for food safety.
02 -
Best texture comes from slightly undercooked noodles.
03 -
Rest 10 minutes before serving.