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A golden, bubbling ground beef noodle casserole in a 9x13 dish with a square portion lifted out to show the layers

Ground Beef Noodle Casserole

Egg noodles tossed in a creamy cream cheese and sour cream mixture, layered with a savory tomato beef sauce and baked under melted cheddar.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

Beef sauce
  • 1 1/2 pounds ground beef 85 percent lean (680 g)
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can tomato sauce 15 ounces (425 g)
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Noodles and topping
  • 12 ounces wide egg noodles (340 g)
  • 8 ounces cream cheese softened (225 g)
  • 1/2 cup sour cream (120 g)
  • 4 green onions thinly sliced
  • 1 1/2 cups sharp cheddar cheese shredded (170 g)

Method
 

Make the sauce
  1. Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat, until browned and cooked to 160°F (71°C), about 8 minutes. Drain the fat.
  3. Stir in the garlic for 30 seconds, then add the tomato sauce, tomato paste, Italian seasoning, sugar, Worcestershire, salt and pepper. Simmer 10 minutes.
Assemble and bake
  1. Cook the egg noodles 2 minutes less than the package directions and drain well.
  2. In a large bowl, stir together the cream cheese, sour cream and green onions until smooth. Add the hot noodles and toss to coat.
  3. Layer half the noodles in the dish, then half the beef sauce. Repeat with remaining noodles and sauce. Top with cheddar.
  4. Cover with foil and bake 20 minutes. Uncover and bake 10 minutes more until bubbly.
  5. Rest 10 minutes before serving.

Notes

Make ahead: Assemble, cover and refrigerate up to 24 hours; add 10 to 15 minutes to the covered bake.
Freeze: Wrap well and freeze up to 3 months. Thaw overnight and bake until the center reaches 165°F (74°C).
Nutrition is an estimate per serving and will vary with the brands and beef you use.