Cream Cheese Beef Noodle Casserole
Layers of egg noodles, tomato beef sauce, and a smooth cream cheese and sour cream filling baked under melted cheddar.
Equipment
- Large skillet
- Large pot
- Baking dish 9 by 13 inches
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 3 cloves garlic minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp sugar
- 16 oz tomato sauce
- 8 oz wide egg noodles
- 8 oz sour cream
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese plus 1/2 cup more
Instructions
Cooking
- Brown. Cook the beef until no pink remains and drain the fat.
- Simmer. Add garlic, salt, pepper, sugar, and tomato sauce and simmer covered for 15 minutes.
- Boil. Cook the noodles and drain them while the oven heats to 350 F.
- Blend. Beat the sour cream and cream cheese until smooth.
- Bake. Layer noodles, cream mixture, and sauce twice, top with cheddar, and bake 20 minutes.
Notes
Substitutions: Use rotini or penne in place of egg noodles.
Tips: Soften the cream cheese for a smooth layer.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.
Nutrition is calculated for 6 equal servings.