Cheesy Beef And Noodle Casserole (Printable version)

Comforting layers of egg noodles, seasoned beef, and melted cheddar create a satisfying family favorite ready in 55 minutes.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas
05 - 1/2 cup diced red bell pepper

→ Pasta

06 - 12 ounces egg noodles

→ Dairy

07 - 2 cups shredded cheddar cheese, divided
08 - 1 cup sour cream

→ Sauces & Canned Goods

09 - 1 can (14 ounces) diced tomatoes, drained
10 - 1 can (10.5 ounces) condensed cream of mushroom soup
11 - 2 tablespoons tomato paste

→ Spices & Seasonings

12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon paprika
14 - Salt and black pepper to taste

→ Other

15 - 2 tablespoons olive oil

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente, approximately 7-8 minutes. Drain thoroughly in a colander and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; sauté for 3-4 minutes until vegetables begin to soften and onion becomes translucent.
04 - Add ground beef to the skillet. Cook, breaking up meat with a spatula, until browned completely, approximately 6-8 minutes. Drain excess fat from the skillet.
05 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste, drained diced tomatoes, frozen peas, Italian herbs, paprika, salt, and pepper. Continue cooking for 3-4 minutes to meld flavors.
06 - Remove skillet from heat. Mix in sour cream and cream of mushroom soup until fully incorporated into the beef mixture.
07 - Fold in half of the shredded cheddar cheese and the cooked noodles. Transfer mixture to the prepared baking dish. Spread evenly and top with remaining cheddar cheese.
08 - Bake for 25-30 minutes until cheese is melted and bubbly with golden-brown spots on top. Remove from oven and let rest for 5 minutes before serving to allow casserole to set.

# Expert advice:

01 -
  • Everything cooks in one skillet before hitting the oven, meaning fewer dishes and more time to actually enjoy your evening
  • The combination of tangy tomato paste and creamy mushroom sauce creates this incredible depth that nobody can quite put their finger on
02 -
  • Really drain those diced tomatoes or your casserole will end up soupy instead of creamy
  • Don't overbake it, the cheese will turn from bubbly and perfect to oily and separated
03 -
  • Let the beef mixture cool slightly before mixing in the sour cream so it doesn't separate
  • Grate your own cheese instead of buying pre-shredded, it melts so much better

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