Description
A quick, hearty casserole featuring a balance of beef, noodles, and creamy cheeses, perfect for busy weeknights.
Ingredients
Scale
- 12 oz. uncooked egg noodles
- 1 lb. ground beef
- 1 yellow onion, finely chopped
- 2 medium cloves garlic, minced
- 1 can (15 oz.) tomato sauce
- 1 can (15 oz.) diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 2 teaspoons smoked paprika
- Red pepper flakes to taste
- Salt and pepper to taste
- 8 oz. sour cream
- 8 oz. small curd cottage cheese
- 1/2 cup Parmesan cheese, shredded
- 2 cups cheddar cheese, shredded
- Fresh parsley to garnish
Instructions
- Preheat your oven to 350°F.
- Cook the egg noodles according to package instructions until al dente; drain and set aside.
- In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet, cooking until softened.
- Stir in the tomato sauce, drained diced tomatoes, Worcestershire sauce, smoked paprika, red pepper flakes, salt, and pepper. Cook for 5 minutes.
- In a large bowl, mix the cooked noodles with the beef mixture, sour cream, cottage cheese, Parmesan, and 1 cup of the cheddar cheese.
- Transfer the mixture into a greased casserole dish, spreading evenly.
- Top with the remaining cheddar cheese.
- Bake for 25-30 minutes or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
Avoid overcooking the noodles to keep the casserole from becoming mushy. Experiment with proteins and cheese for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg