Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce
- 1 can (14.5 oz / 410 g) diced tomatoes, drained
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 oz (225 g) egg noodles or pasta of choice
- 1 cup (240 ml) sour cream
- 4 oz (115 g) cream cheese, softened
- 1 cup (115 g) shredded cheddar cheese (or mozzarella)
Instructions
- Cook the Noodles:
Boil the egg noodles according to package directions until al dente. Drain and set aside. - Prepare the Meat Sauce:
In a large skillet over medium heat, brown the ground beef with chopped onion until no longer pink.
Add minced garlic and cook for another 30 seconds.
Stir in tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper.
Simmer for about 10 minutes to blend the flavors. - Mix the Creamy Layer:
In a medium bowl, combine sour cream and softened cream cheese until smooth.
Gently mix in the cooked noodles until they’re evenly coated. - Assemble the Casserole:
Preheat oven to 350°F (175°C).
In a greased 9×13-inch (23×33 cm) baking dish:
- Spread half of the noodle mixture on the bottom.
- Add half of the meat sauce over it.
- Repeat the layers.
- Top with shredded cheese.
- Bake:
Bake uncovered for 25–30 minutes, or until hot and bubbly and the cheese is melted. - Serve:
Let cool for 5 minutes before serving. Pairs perfectly with a green salad or garlic bread.
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Tips
- You can replace sour cream with plain Greek yogurt for a lighter version.
- Add a pinch of crushed red pepper for a spicy kick.
- Make it ahead: assemble and refrigerate up to 24 hours before baking.