Description
This quick and easy casserole takes humble fridge staples and transforms them into a creamy, cheesy, crowd-pleasing dinner that disappears fast. No-fuss, all flavor.
Ingredients
Scale
- 12 oz uncooked extra-wide egg noodles
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1 1/2 lbs ground beef
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 can (29 oz) tomato sauce
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- Fresh chopped parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F and grease a 13×9-inch baking dish.
- Bring a big pot of water to a boil and cook the egg noodles until just al dente. Drain and return to the pot.
- In a bowl, mix softened cream cheese and sour cream. Stir into the hot noodles until smooth and coated. Set aside.
- Brown the ground beef and onions in a large skillet over medium-high heat for about 9–10 minutes. Drain excess grease.
- Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 2–3 minutes, then add tomato sauce and simmer for 4–5 minutes.
- Spread 1/3 of the beef sauce in the baking dish. Top with half the creamy noodles, then 1/2 cup of cheddar cheese.
- Repeat layers, ending with the rest of the sauce, cheddar cheese, and all the Parmesan.
- Bake uncovered for 25–30 minutes until bubbling and golden.
- Let cool for 5 minutes, sprinkle with parsley, and serve hot.
Notes
Letting the casserole rest before serving makes scooping easier. Add veggies to the meat sauce for extra nutrition, and double the recipe to freeze one for later.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg