Description
A cozy and hearty casserole featuring tender egg noodles, savory ground beef, and a creamy, cheesy blend that bakes to golden perfection.
Ingredients
- 12 oz egg noodles
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded cheddar cheese
- 2 tbsp chopped fresh parsley
- Olive oil (for tossing noodles)
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish.
- Boil egg noodles until al dente. Drain, rinse under cold water, and toss with a little olive oil.
- In a large skillet, brown the ground beef. Drain excess fat.
- Add chopped onion and garlic to the skillet. Sauté until fragrant and soft.
- Stir in tomato sauce, drained diced tomatoes, Worcestershire sauce, smoked paprika, red pepper flakes (if using), salt, and pepper. Simmer to thicken and develop flavor.
- In a large bowl, mix sour cream, cottage cheese, Parmesan, and cooked noodles until well combined.
- Layer half the noodle mixture in the prepared dish, then half the beef sauce, and sprinkle with cheddar. Repeat layers, ending with cheddar on top.
- Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.
- Let rest for a few minutes. Garnish with fresh parsley and serve warm.
Notes
- Drain diced tomatoes well to avoid excess moisture.
- Freshly grated cheese is preferred for better melting.
- Letting the casserole rest makes it easier to serve.
- To freeze: assemble but don’t bake, wrap well, and freeze for up to 2 months.
- Greek yogurt can replace sour cream for a lighter option.