Description
A cozy, layered casserole featuring creamy egg noodles, savory ground beef in tangy tomato sauce, and melty cheese on top. A comforting, hearty dinner crowd-pleaser.
Ingredients
1 lb lean ground beef (or turkey)
1 medium onion, finely chopped
2–3 garlic cloves, minced
3 tablespoons tomato paste
2 (10 oz) cans diced tomatoes with green chilies (e.g. Ro-Tel), drained
1 teaspoon Italian seasoning or dried oregano
1/4 teaspoon celery salt (or regular salt)
Salt and black pepper, to taste
12 oz egg noodles
1/2 cup reserved pasta cooking water
1 cup sour cream or plain Greek yogurt
4 oz cream cheese, softened
2 tablespoons cornstarch
2 1/2 cups shredded cheese (Colby Jack, cheddar, or preferred blend)
Optional garnish: chopped parsley
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté onion and garlic in olive oil until softened. Add beef and cook until browned. Drain excess fat.
- Stir in tomato paste, tomatoes, Italian seasoning, celery salt, salt, and pepper. Simmer 5 minutes.
- Cook egg noodles until just al dente. Reserve 1/2 cup cooking water and drain.
- Whisk sour cream, cream cheese, cornstarch, and reserved pasta water until smooth.
- Combine noodles with cream mixture and spread into baking dish.
- Top with beef-tomato mixture. Spread evenly.
- Sprinkle with shredded cheese. Bake uncovered 25–30 minutes until bubbly and golden.
- Let rest 5 minutes. Garnish with parsley and serve warm.
Notes
Use turkey or plant-based ground ameat for variation.
Swap sour cream with Greek yogurt for a tangier taste.
Use gluten-free noodles to make it GF.
Add spinach, mushrooms, or bell peppers for extra veggies.
Top with breadcrumbs or crushed chips for crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 5g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
