Cheesy Beef and Noodle Casserole (Printable Version)
Tender noodles, savory beef, and melted cheddar come together in this comforting baked dish. Ready in 55 minutes, serves six.
# What You Need:
→ 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:
01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook egg noodles according to package instructions until al dente. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Add onions and red bell pepper (if using); sauté 3–4 minutes until softened.
04 - Add ground beef and cook until browned, breaking up with a spatula. Drain excess fat.
05 - Stir in garlic and cook for 1 minute. Add tomato paste, drained tomatoes, peas (if using), Italian herbs, paprika, salt, and pepper. Cook 3–4 more minutes to combine flavors.
06 - Remove the skillet from heat and mix in sour cream and cream of mushroom soup until fully incorporated.
07 - Fold in half of the shredded cheddar cheese and the cooked noodles.
08 - Transfer the mixture to the prepared baking dish. Top evenly with the remaining cheddar cheese.
09 - Bake for 25–30 minutes until golden and bubbly. Let rest for 5 minutes before serving.
# Expert Hints:
01 -
- Everything comes together in one dish with minimal cleanup, perfect for those nights when cooking feels like too much effort
- The combination of tangy tomatoes, rich beef, and creamy cheese hits every comfort food craving at once
- Leftovers somehow taste even better the next day, making it excellent for meal prep lunches
02 -
- Draining both the beef fat and the canned tomatoes is absolutely critical for the right texture
- Letting the casserole rest for 5 minutes before serving helps it set and makes serving much easier
- The noodles will continue absorbing liquid in the oven, so slightly undercooking them prevents mushy results
03 -
- Grating your own cheese instead of buying pre-shredded makes a huge difference in how smoothly it melts
- Warming the sour cream slightly before adding it prevents it from separating when it hits the hot beef mixture