Beef Noodle Casserole (Print View)

Browned beef, sautéed veg, tomato sauce and egg noodles, topped with cheddar and baked until bubbly—serves six.

# What You'll Need:

01 - 1 pound ground beef

02 - 1 medium onion, diced

03 - 2 cloves garlic, minced

04 - 1 bell pepper, diced

05 - 1 can (15 ounces) tomato sauce

06 - 1 can (14.5 ounces) diced tomatoes, undrained

07 - 1/2 cup beef broth

08 - 8 ounces egg noodles

09 - 1 cup shredded cheddar cheese

10 - 1/2 cup sour cream

11 - 1 teaspoon dried oregano

12 - 1/2 teaspoon dried basil

13 - 1/2 teaspoon salt

14 - 1/4 teaspoon black pepper

15 - 2 tablespoons chopped fresh parsley

01 - Preheat oven to 375°F.

02 - Cook egg noodles according to package directions; drain and set aside.

03 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.

04 - Add onion, garlic, and bell pepper to the skillet. Sauté for 3 to 4 minutes until vegetables are softened.

05 - Stir in tomato sauce, diced tomatoes, beef broth, oregano, basil, salt, and black pepper. Simmer for 5 minutes.

06 - Remove skillet from heat. Add cooked noodles and sour cream, mixing until thoroughly combined.

07 - Transfer mixture to a 9x13-inch baking dish. Sprinkle shredded cheddar cheese evenly across the top.

08 - Bake uncovered for 20 to 25 minutes, until casserole is bubbly and cheese is melted.

09 - Garnish with chopped fresh parsley before serving, if desired.

01 -

There’s a secret creaminess from the sour cream that makes every bite extra comforting.
It’s a natural crowd-pleaser: cheesy, hearty, simple, and perfect for easy leftovers.

02 -

Underbaking the noodles is key—fully cooked ones can turn mushy after baking.
Let the casserole rest five minutes after baking so slicing is easy and the cheese doesn’t slide everywhere.

03 -

Mistakenly skipping the cheese on top once proved that golden crust really makes the casserole—don’t forget it.
To save dishes, use an oven-safe skillet for both stovetop and baking steps if you have one.