Ground Beef and Egg Noodle Casserole
A comforting layered casserole combining seasoned ground beef, egg noodles, cottage cheese, and sour cream topped with melted cheddar. The beef is cooked with basil and tomato sauce, then layered with a creamy noodle mixture for a satisfying, family-friendly dinner. The sharp cheddar adds depth while the cottage cheese keeps it lighter than traditional versions. Serve warm from the oven for weeknight dinners or casual gatherings.
Ingredients
- 5 ounce egg noodles, dried
- 1 tablespoon butter
- 1 ½ pounds ground beef, lean
- salt, to taste
- pepper, to taste
- 1 teaspoon dried basil
- 8 ounce Italian-style tomato sauce, canned
- 8 ounce cottage cheese, 2% fat
- 1 cup sour cream, light
- 6 green onions, chopped
- ¾ cup sharp cheddar cheese, grated
Instructions
- 1
Cook noodles until tender, drain, rinse with cold water, and drain well.
- 2
Melt butter in a large skillet over medium heat.
- 3
Add ground beef and cook, breaking it apart, until fully cooked and crumbly.
- 4
Stir in salt, pepper, basil, and tomato sauce.
- 5
In a large bowl, combine cooked noodles, cottage cheese, green onions, and sour cream.
- 6
Preheat oven to 350F.
- 7
Butter an 8-inch square casserole dish.
- 8
Spread half the noodle mixture into the dish.
- 9
Top with half the beef mixture.
- 10
Add remaining noodles and top with remaining beef mixture.
- 11
Sprinkle cheddar cheese over the top.
- 12
Bake uncovered for 30 minutes until bubbly and cheese melts.
Tips
Rinse cooked noodles with cold water to stop cooking and prevent them from becoming mushy when baked.
Layer the casserole strategically: noodle mixture, beef, noodles, beef for even flavor distribution throughout.
Use true lean ground beef (90% or higher) to avoid excess grease pooling at the bottom.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered at 350F for 15-20 minutes until warm.
Assemble the casserole completely, cover, and refrigerate up to 12 hours before baking. Add 5-10 minutes to baking time if starting from cold.
Serve directly from the baking dish while hot. Pairs well with a green salad and garlic bread.
Common Mistakes
Do not skip rinsing cooked noodles to avoid a starchy, gluey casserole.
Do not overbeat the beef; cook until crumbly to prevent dense clumps.
Do not cover the casserole while baking to allow cheese to properly brown and melt.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this casserole ahead of time?
Yes. Assemble completely, cover, and refrigerate up to 12 hours. Bake from cold, adding 5-10 minutes to the baking time. You can also freeze unbaked up to 3 months; thaw overnight before baking.
What if I don't have cottage cheese?
Ricotta works as a 1:1 substitute. Alternatively, use an extra 1/2 cup sour cream plus 4 ounces cream cheese blended smooth. The texture will be slightly creamier but still delicious.
How long does this keep and can I freeze leftovers?
Refrigerate covered up to 4 days. Freeze in an airtight container up to 3 months. Thaw overnight in the fridge and reheat covered at 350F for 20-25 minutes until heated through.