Poor Man Husband Casserole (Print version)

A creamy, cheesy beef and egg noodle casserole with tomato sauce, sour cream, cream cheese, and cheddar.

# Ingredients:

For the beef sauce

01 - 1 1/2 lb (680 g) ground beef, 85/15 preferred
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 2 cans (15 oz each / 425 g each) tomato sauce
05 - 1 teaspoon Italian seasoning
06 - 1 teaspoon granulated sugar
07 - 1 teaspoon kosher salt, plus more for pasta water
08 - 1/2 teaspoon black pepper
09 - 1/4 teaspoon crushed red pepper flakes, optional

For the noodles and creamy layer

10 - 12 oz (340 g) wide egg noodles
11 - 8 oz (225 g) cream cheese, softened
12 - 1 cup (240 g) sour cream
13 - 1/4 cup (25 g) grated Parmesan cheese, optional
14 - 1 1/2 cups (170 g) shredded cheddar cheese
15 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Heat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, about 1 minute less than the package suggests. Drain well.
03 - In a large skillet over medium-high heat, cook the ground beef and onion for 7-9 minutes, breaking the meat into crumbles, until the beef is browned and cooked through. Drain excess grease.
04 - Stir in the garlic and cook for 30 seconds. Add tomato sauce, Italian seasoning, sugar, salt, pepper, and red pepper flakes if using. Simmer for 5 minutes, stirring now and then.
05 - In a medium bowl, stir the softened cream cheese, sour cream, and Parmesan until mostly smooth. Fold in the drained noodles until lightly coated, or keep them separate if you prefer distinct layers.
06 - Spread half the creamy noodles in the prepared dish. Spoon half the beef sauce over the top. Repeat with the remaining noodles and beef sauce, then sprinkle evenly with cheddar cheese.
07 - Bake uncovered for 25-30 minutes, until the edges are bubbling and the cheese is melted. Let the casserole rest for 10 minutes, then sprinkle with parsley and serve.

# Good to know:

01 - Best served warm after a 10-minute rest.
02 - Make ahead up to 24 hours before baking.
03 - Refrigerate leftovers within 2 hours.

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