Simple Ground Beef and Noodle Casserole (Print version)
A cozy ground beef and egg noodle casserole with tomato sauce, sour cream, and melted cheddar for an easy family dinner.
# Ingredients:
For the noodles
01 -
12 oz (340 g) wide egg noodles
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 g) sour cream
For the beef sauce
04 -
1 lb (450 g) lean ground beef
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
07 -
1 can (15 oz / 425 g) tomato sauce
08 -
1 can (14.5 oz / 411 g) diced tomatoes, drained slightly
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon Italian seasoning
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
1/4 teaspoon black pepper
For baking
13 -
2 cups (225 g) shredded cheddar cheese
14 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Heat the oven to 350 degrees F and grease a 9x13 baking dish. Boil the egg noodles in salted water until just shy of tender, then 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 the beef is browned and the onion softens. Drain excess fat.
03 -
Stir in the garlic and cook for 30 seconds. Add tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
04 -
Place the drained noodles in a large bowl and stir in the sour cream until evenly coated. Fold in the beef sauce gently.
05 -
Spread the noodle and beef mixture into the prepared baking dish. Sprinkle the cheddar evenly over the top.
06 -
Bake uncovered for 20-25 minutes, until the cheese is melted and the edges are bubbling. Rest for 5-10 minutes, then garnish with parsley if using.
# Good to know:
01 -
Best served warm after a short rest.
02 -
Cook ground beef to 160 degrees F.
03 -
Leftovers keep 3-4 days refrigerated.