Ground Beef Casserole (Print Version)

A cozy ground beef casserole with egg noodles, tomato beef sauce, sour cream, cream cheese, and a bubbly cheddar top.

# Ingredients:

For the beef sauce

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) ground beef, 85% lean
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 can (15 oz or 425 g) tomato sauce
06 - 1 can (14.5 oz or 410 g) diced tomatoes, drained lightly
07 - 1 teaspoon Italian seasoning
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon kosher salt, plus more to taste
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon granulated sugar, optional

For the noodles and topping

12 - 8 oz (225 g) wide egg noodles
13 - 4 oz (115 g) cream cheese, softened and cubed
14 - 1 cup (240 g) sour cream
15 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
16 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or a 3-quart casserole dish.
02 - Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 7-9 minutes until the beef is browned and no pink remains. Drain excess grease.
03 - Stir in the garlic and cook for 30 seconds. Add tomato sauce, diced tomatoes, Italian seasoning, Worcestershire sauce, salt, pepper, and sugar if using. Simmer for 10 minutes, stirring now and then.
04 - Boil the egg noodles in salted water until just shy of al dente, about 1 minute less than the package time. Drain well.
05 - Add the hot noodles to a large bowl with cream cheese and sour cream. Stir until the noodles are coated and the cream cheese is mostly melted.
06 - Spread half of the creamy noodles in the baking dish. Spoon over half of the beef sauce. Repeat with the remaining noodles and beef sauce, then top evenly with cheddar.
07 - Bake uncovered for 22-25 minutes, until the edges are bubbling and the cheese is melted. Rest for 8 minutes, then sprinkle with parsley if using and serve warm.

# Notes:

01 - Best served warm after a short rest so the layers hold together.
02 - Refrigerate leftovers in shallow airtight containers for up to 3-4 days.
03 - For make-ahead, assemble up to 24 hours before baking and add 5-10 minutes to the bake time if cold.

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