Baked Ground Beef and Egg Noodle Casserole
A comforting layered casserole combining seasoned ground beef, creamy cheese sauce, and egg noodles baked until golden. Tangy sour cream and cream cheese mellow the tomato sauce while sharp cheddar adds richness on top. Perfect for holiday breakfasts, potlucks, or weeknight dinners when you need something substantial that feeds a crowd. This version skips complex techniques for straightforward assembly and baking.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Brown ground beef in a skillet over medium-high heat.
- 3
Add garlic, salt, sugar, and tomato sauce. Reduce heat and simmer for 15 minutes.
- 4
Spread half the cooked noodles in a greased casserole dish.
- 5
Mix cream cheese and sour cream together.
- 6
Spread half the cream cheese mixture over the noodle layer.
- 7
Top with half the meat sauce.
- 8
Layer remaining noodles, then remaining cream cheese mixture, then remaining meat sauce.
- 9
Sprinkle cheddar cheese over the top.
- 10
Bake for 20 minutes until cheese melts and edges bubble.
Tips
Cook noodles just until tender; overcooked noodles become mushy when baked.
Let casserole rest 5 minutes after baking before serving to set the layers.
Soften cream cheese at room temperature for 30 minutes to blend smoothly with sour cream.
Good to Know
Cover and refrigerate for up to 3 days. Reheat covered at 350 degrees for 15-20 minutes.
Assemble casserole up to 12 hours ahead; refrigerate unbaked. Add 5-10 minutes to baking time if starting cold.
Serve warm directly from the casserole dish. Pairs with a simple green salad or roasted vegetables.
Common Mistakes
Do not skip the simmer step to avoid a raw-tasting tomato sauce with unblended garlic.
Do not overcook noodles before assembly to avoid mushiness after baking.
Do not skip greasing the dish to prevent sticking on the bottom layers.
Substitutions
Dairy-Free Swaps
General Alternatives
lighter option with tanginess
FAQ
Can I make this casserole ahead?
Yes. Assemble the casserole completely, cover, and refrigerate for up to 12 hours. Bake directly from the cold oven, adding 5-10 extra minutes. You can also freeze before baking for up to one month.
What if I don't have sour cream?
Substitute with Greek yogurt or heavy cream mixed with a tablespoon of lemon juice. The flavor will shift slightly but the casserole will still work. Greek yogurt gives tanginess; cream makes it richer.
How long can I keep leftovers?
Refrigerate covered for up to 3 days. Reheat covered at 350 degrees for 15-20 minutes. Freezes well for up to one month; thaw overnight in the fridge before reheating.