Description
A hearty, budget-friendly casserole layered with creamy cheese sauce, ground beef, egg noodles and melty cheddar—simple to make and perfect for family dinners or meal prep.
Ingredients
- 8 oz egg noodles
- 1½ lb ground beef
- 30 oz tomato sauce (two 15 oz cans)
- 8 oz cream cheese, softened
- 8 oz sour cream
- 2 tsp garlic, minced
- 1 tsp Italian seasoning
- 1 tsp sugar
- ¼ tsp salt
- ¼ tsp pepper
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350 °F (175 °C).
- Spray a 9×13″ baking dish with cooking spray.
- Cook egg noodles per package; drain and rinse.
- In a skillet over medium-high heat, cook and crumble beef until no longer pink; drain.
- Add garlic, Italian seasoning, salt and pepper; stir to combine.
- Stir in sugar, then pour in tomato sauce; simmer for 5 minutes.
- In a bowl, combine sour cream and softened cream cheese.
- Layer half the noodles in the prepared dish.
- Spread half the cream cheese–sour cream mixture over noodles.
- Top with half the meat sauce.
- Repeat layers: noodles, cream mixture, meat sauce.
- Sprinkle with shredded cheddar cheese.
- Bake for 20–25 minutes until cheese is bubbly and beginning to brown.
- Let rest a few minutes before serving.
Notes
- Variations: swap in other cheeses, add veggies (peas, bell peppers), or change the pasta.
- Freezes well—freeze baked or unbaked for up to 5 months; thaw/reheat thoroughly.
- Store leftovers in refrigerator up to 5–7 days.
- Make-ahead tip: assemble, refrigerate, and add 10–15 minutes extra bake time if baking cold.