Beef Noodle Casserole (Print version)

Savory bake of ground beef, egg noodles, tomato sauce and cheddar, enriched with sour cream for creamy texture.

# What goes in:

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 the oven to 375°F.

02 - Cook the egg noodles according to package directions. Drain and set aside.

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

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

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

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

07 - Spread the beef and noodle mixture evenly in a 9x13-inch baking dish. Sprinkle shredded cheddar cheese evenly over the top.

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

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

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It delivers maximum comfort with minimal fuss, and your taste buds will think you labored all day.
This casserole has rescued countless weeknights when patience and groceries were both running low.

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Letting the casserole rest five minutes before serving makes slicing much neater—learned after many messy first attempts.
Mixing sour cream in gently (not too soon or too hard) keeps the noodles from turning gluey.

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