Description
This hearty Beef Noodle Casserole combines tender ground beef, sautéed vegetables, creamy sauces, and melted cheese baked to golden perfection. With layers of savory flavors and comforting textures, this casserole makes a satisfying and easy-to-make meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
Seasonings and Liquids
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 2 cups low-sodium beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
Pasta and Dairy
- 10 ounces egg noodles (or your choice of noodles)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 cup grated Parmesan cheese, divided
Other
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (177°C). In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 1 pound ground beef and cook until browned, breaking it apart with a spatula. Drain any excess grease.
- Sauté Vegetables and Season: To the browned beef in the skillet, add 1 chopped large onion, 2 minced garlic cloves, and 1 diced medium red bell pepper. Cook until the vegetables are tender and fragrant. Stir in ½ teaspoon dried oregano, salt, and black pepper to taste.
- Simmer with Liquids: Pour in 2 cups low-sodium beef broth and 1 cup heavy cream. Add 1 tablespoon Worcestershire sauce. Bring the mixture to a gentle simmer, allowing the flavors to combine.
- Cook Noodles: Add 10 ounces egg noodles (or your preferred noodles) directly into the skillet with the simmering sauce. Cook, stirring occasionally, until the noodles are al dente.
- Add Dairy: Reduce the heat to low. Stir in 1 cup sour cream until fully incorporated. Next, add half of the shredded cheddar cheese (1 cup) and half of the grated Parmesan cheese (½ cup), stirring until the cheeses melt into the sauce.
- Bake: Transfer the entire skillet mixture into a baking dish. Evenly top with the remaining 1 cup shredded cheddar and ½ cup grated Parmesan cheese. Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly.
- Serve: Remove from oven and garnish with freshly chopped parsley. Allow the casserole to cool slightly before serving for the best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
- Feel free to use any noodles you prefer such as penne or fusilli if egg noodles are unavailable.
- For extra flavor, add a pinch of smoked paprika or chili flakes during the seasoning step.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
